Description
These Gochujang Caramel Cookies blend the rich sweetness of caramel with a fiery Korean chili kick, creating a unique and irresistible treat. Perfect for those who crave a balance of sweet, spicy, and umami flavors in a tender yet crispy cookie.
Ingredients
Scale
Gochujang Caramel Paste
- 8 tbsp Unsalted Butter, softened
- 2 tbsp Light Brown Sugar
- 1 heaping tbsp Korean Chili Paste (Gochujang)
Cookie Dough
- 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
Instructions
- Prepare the Gochujang Caramel Paste: In a bowl, mix the softened unsalted butter with light brown sugar and Korean chili paste (gochujang) until smooth and well combined to form a caramel paste with a spicy kick.
- Make the Cookie Dough: In a separate large bowl, cream together the remaining unsalted butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated for a chewy texture.
- Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon in another bowl to evenly distribute the leavening and spices.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, stirring until just combined to form a smooth cookie dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 10-15 minutes to firm it up, making it easier to handle and enhancing the cookie texture.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Marble the Caramel Paste: Gently fold dollops of the prepared gochujang caramel paste into the chilled cookie dough, creating a marbled effect without fully mixing it in.
- Scoop Cookies: Use a cookie scoop or spoon to form 12 evenly sized mounds of dough, spacing them adequately on the prepared baking sheets.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 11-13 minutes, or until edges are golden and centers are set for a perfect crispy-chewy balance.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 3 minutes to set before transferring them to a wire rack to cool completely.
- Store Properly: Once cooled, store the cookies in an airtight container at room temperature for up to three days to maintain freshness and flavor.
Notes
- For best results, ensure the butter is softened but not melted when preparing the caramel paste and cookie dough.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- If you prefer less heat, reduce the amount of gochujang to 1 teaspoon.
- These cookies are best enjoyed within three days for optimal freshness.
- Use parchment paper to avoid the cookies sticking to the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean-American Fusion
Keywords: Gochujang cookies, caramel cookies, spicy cookies, Korean chili cookies, dessert recipes, fusion cookies
