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Gochujang Caramel Cookies

Gochujang caramel cookies are a delightful treat that combines the smoky heat of gochujang with the sweet richness of caramel. The result is a chewy, slightly spicy, and deeply flavorful cookie that is sure to be a conversation starter.

Ingredients​

  • Unsalted butter: 8 tbsp (113 g), softened, divided
  • Light brown sugar: 2 tbsp
  • Korean chili paste (gochujang): 1 heaping tbsp (20g)
  • Sugar: 1 cup (200 g)
  • Egg: 1 large, room temperature
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1 1/2 cup (180 g)
  • Baking soda: 1/2 tsp
  • Ground cinnamon: 1/4 tsp
  • Kosher salt: 3/4 tsp

Instructions​

Make the Gochujang Caramel​

  1. In a small skillet, melt 2 tablespoons of butter over medium-low heat. Add the brown sugar and gochujang.
  2. Cook, stirring constantly, until the mixture is thick and bubbling, about 2-3 minutes.
  3. Remove from the heat and let it cool slightly.
  1. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  2. In a large bowl, beat the remaining 6 tablespoons of butter with the sugar until light and fluffy, about 3 minutes.
  3. Add the egg and vanilla and beat until combined.
  4. Add the cooled gochujang caramel and mix until incorporated.
  5. Add the flour mixture and mix on low speed until just combined.
  6. Cover the bowl and chill the dough for at least 30 minutes.

Bake the Cookies​

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
  3. Bake for 9-11 minutes, until the edges are golden and the centers are still soft.
  4. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.