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–+ servings
Gochujang Caramel Cookies

Gochujang Caramel Cookies

Gochujang Caramel Cookies offer a sweet-spicy fusion of Korean flavors, perfect for any baking enthusiast.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 15 minutes
Total Time 58 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 7 tablespoons Unsalted Butter Provides richness; substitute with dairy-free alternatives for vegan option.
  • 0.25 cups Granulated Sugar Contributes crispiness; reduce for a lighter treat.
  • 0.75 cups Light Brown Sugar Adds moisture; can replace with coconut sugar.
  • 1 large Egg Acts as a binder; swap with flaxseed egg for vegan version.
  • 1 teaspoon Vanilla Extract Imparts sweet aroma; use pure extract for best flavor.
  • 1.75 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Soda Helps cookies rise.
  • 0.5 teaspoon Kosher Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Optional for a unique flavor twist.
  • 2 tablespoons Gochujang Adjust quantity to control spiciness.
For the Gochujang Caramel Paste
  • 1 tablespoon Unsalted Butter Use softened for easy mixing.
  • 2 tablespoons Light Brown Sugar Key for glossy caramel flavor.
  • 1 heaping tablespoon Gochujang Provides the unique flavor kick.

Equipment

  • Mixing bowl
  • Electric mixer
  • cookie scoop
  • Baking Sheets
  • Parchment Paper
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Gochujang Caramel Paste by mixing together softened unsalted butter, light brown sugar, and gochujang in a small bowl. Stir until smooth.
  2. Make the Cookie Dough by creaming together unsalted butter, granulated sugar, and light brown sugar. Add egg and vanilla extract until fully incorporated.
  3. Combine Dry Ingredients by whisking together all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually add to the creamed mixture until combined.
  4. Chill the Dough by covering with plastic wrap and refrigerating for 10-15 minutes.
  5. Prepare Baking Sheets by preheating oven to 350°F (175°C) and lining baking sheets with parchment paper.
  6. Marble the Caramel Paste by gently folding in dollops of the prepared gochujang caramel paste into the dough.
  7. Scoop Cookies by dropping mounds of dough onto prepared baking sheets, leaving space for spreading.
  8. Bake Cookies for 11-13 minutes until the tops crack slightly and edges turn golden brown.
  9. Cool Cookies on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 70mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Store cookies in an airtight container for up to 3 days; adding a slice of bread helps maintain softness.

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