Gochujang Caramel Cookies Recipe
These Korean-inspired cookies feature a sweet dough swirled with gochujang caramel. The fermented chili paste adds gentle heat and rich umami that perfectly balances the sugar cookie base. Make the quick no-cook gochujang caramel by blending butter, brown sugar, and gochujang. Chill the simple dough, then marble in the caramel. Scoop rounds onto a baking sheet and bake until lightly golden. The crispy edges and chewy centers offer sweet heat in every bite!
Ingredients
- 1/2 cup unsalted butter, softened
- 2 tablespoons brown sugar, packed
- 1 tablespoon gochujang paste
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
Instructions
- Make the gochujang caramel: In a small bowl, stir together 1 tablespoon of the softened butter, the brown sugar, and the gochujang until fully blended. Set aside at room temperature.
- Make the dough: In a large bowl, cream together the remaining 7 tablespoons butter and the granulated sugar until light and fluffy. Beat in the egg, salt, cinnamon, and vanilla until incorporated.
- Stir the baking soda into the dough, followed by the flour. Fold gently until just combined.
- Chill the dough for 15 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Swirl the gochujang caramel into the chilled dough using a spatula or knife in long swooping motions.
- Scoop 1/4 cup portions of dough onto the baking sheets, spacing 3 inches apart.
- Bake for 12-14 minutes until lightly golden at the edges. Cool completely before serving.
- Store in an airtight container for up to 2 days. Enjoy!