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Gochujang caramel cookies on a parchment paper.

NYT Gochujang Caramel Cookies

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Gochujang caramel cookies bring a spicy twist to classic sugar cookies. Blending sweet and spicy with rich gochujang caramel, they offer a unique, crispy-yet-chewy cookie experience. Makes 12 large cookies
Adapted from New York Times Cooking
Course Dessert
Cuisine Korean Fusion, Western
Keyword Eric Kim, gochujang, gochujang caramel cookies, korean fusion, Korean fusion recipes, New York Times recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 12 people
Calories 268
Author Holly Ford

Ingredients

  • 8 tbsp (113 g) unsalted butter softened, divided
  • 2 tbsp light brown sugar
  • 1 heaping tbsp Korean chili paste (gochujang)
  • 1 cup (200 g) sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup (180 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 3/4 tsp kosher salt

Instructions

Preparing the Gochujang Caramel Paste:

  • Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste.

Making the Cookie Dough:

  • Using a hand-held or stand mixer, beat the remaining butter with sugars, egg, and vanilla until the mixture is creamy and fluffy.
  • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, stirring until combined. Refrigerate the dough for 10-15 minutes.
  • While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
  • Remove the dough from the fridge. Add dollops of the gochujang caramel paste to the cookie dough. Use a stiff spatula to gently swirl the caramel into a marbling pattern in the dough, ensuring you maintain a visible color contrast.

Baking the Cookies:

  • Bake the cookies for 11-13 minutes, until they show cracks on the top and are golden around the edges. Rotate the pans halfway through for even baking.
  • Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.
  • Store the cookies Keep them in an airtight container at room temperature. They'll stay good for up to three days.

Nutrition

Calories: 268kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 199mg | Potassium: 43mg | Fiber: 1g | Sugar: 22g | Vitamin A: 269IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg