Dessert

Gochujang Caramel Cookies Recipe

ByLila Prescott January 10, 2026January 10, 2026

Introduction

These Gochujang Caramel Cookies offer a perfect balance of sweet, spicy, and savory flavors, making each bite a delightful experience. With a tender crumb and a subtle heat from Korean chili paste, these cookies are sure to ignite your taste buds and impress your friends and family.

Six round cookies with golden-brown edges and a slightly cracked surface, each topped with a glossy, amber caramel center that looks soft and sticky. The cookies are arranged closely together on a sheet of crinkled white parchment paper, which covers a white plate. The plate is placed on a white marbled surface with a rustic wooden texture partially visible around the edges. The cookies have a chewy texture with a warm, inviting color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tbsp Unsalted Butter
2 tbsp Light Brown Sugar

1 cup Granulated Sugar
1 large Egg

1 tsp Vanilla Extract
1.5 cups All-Purpose Flour

0.5 tsp Baking Soda
0.75 tsp Kosher Salt
0.25 tsp Ground Cinnamon

1 heaping tbsp Korean Chili Paste (Gochujang)

Instructions

Step 1: Prepare the Gochujang caramel paste by mixing the softened butter, light brown sugar, and gochujang until smooth and well combined.
Step 2: Make the cookie dough by creaming together the remaining butter with granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine.

Step 3: In a separate bowl, whisk together the flour, baking soda, kosher salt, and ground cinnamon. Gradually incorporate the dry ingredients into the butter and sugar mixture until just combined.
Step 4: Cover the dough with plastic wrap and refrigerate for 10-15 minutes to chill and firm up slightly.
Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 6: Marble the gochujang caramel paste into the chilled dough by gently folding in dollops, creating swirls without fully mixing.
Step 7: Use a cookie scoop or spoon to portion the dough into 12 mounds spaced evenly on the prepared baking sheets.
Step 8: Bake the cookies for 11-13 minutes, until the edges are lightly golden and the centers are set.

Step 9: Let the cookies cool on the baking sheets for about 3 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a milder heat, reduce the gochujang to 1 teaspoon or substitute with a mild chili paste.
Add chopped toasted nuts like pecans or walnuts for extra crunch and flavor.

Ensure the butter is softened but not melted for better texture in both caramel paste and dough.
Use parchment paper or silicone baking mats to prevent sticking and help even baking.

Storage

Store the cookies in an airtight container at room temperature for up to three days to maintain their freshness. To reheat, warm in a low oven for a few minutes or microwave briefly to enjoy a soft, gooey texture.

How to Serve

The image shows six round cookies placed closely together on white parchment paper inside a white plate. Each cookie has a golden-brown baked edge with a slightly cracked and shiny surface. The center of each cookie is darker with a glossy caramel or syrup-like layer that looks sticky and smooth, bordered by the lighter, softer cookie dough around it. The cookies have a slightly puffy and soft texture with small cracks on the top. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chili paste instead of gochujang?

Yes, you can substitute gochujang with another chili paste, but keep in mind the unique sweet and fermented flavor of gochujang is key to the cookie’s profile. Adjust quantities to match the desired heat level.

How do I prevent the caramel from blending completely into the dough?

To keep the marbled effect, fold in dollops of the caramel paste gently without overmixing the dough. This allows pockets of caramel to remain distinct, creating a beautiful swirl and flavor contrast.