Description
These Gochujang Caramel Cookies blend a perfect balance of sweet, spicy, and umami flavors, creating a unique treat with a tender crumb and chewy texture. The heat from Korean chili paste complements the caramel sweetness, resulting in cookies that ignite your taste buds with every bite.
Ingredients
Gochujang Caramel Paste
- 8 tbsp Unsalted Butter, softened
- 2 tbsp Light Brown Sugar
- 1 heaping tbsp Korean Chili Paste (Gochujang)
Cookie Dough
- 8 tbsp Unsalted Butter
- 1 cup Granulated Sugar
- 2 tbsp Light Brown 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: Mix softened butter with light brown sugar and gochujang until smooth, forming a spicy-sweet caramel paste.
- Make the Cookie Dough: In a mixing bowl, cream together the remaining butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, beating to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet butter and sugar mixture, stirring until just combined to form the cookie dough.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for 10-15 minutes to firm up for easier handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Marble the Caramel Paste: Gently fold dollops of the gochujang caramel paste into the cookie dough to create a marbled effect without fully incorporating it.
- Scoop Cookies: Use a cookie scoop or spoon to form 12 evenly sized mounds of dough on the prepared baking sheets, spacing them apart to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 11-13 minutes until the edges are golden and the centers are set.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 3 minutes 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.
Notes
- Ensure butter is softened for easier mixing in both the caramel paste and cookie dough.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Adjust the amount of gochujang according to your spice preference.
- For a deeper caramel flavor, consider browning the butter slightly before using it.
- If desired, add chopped nuts like pecans or walnuts for extra texture.
- Cookies can be frozen after baking for longer storage; thaw at room temperature before serving.
