Dessert

Gochujang Caramel Cookies That Will Ignite Your Taste Buds Recipe

Byluca Carter January 20, 2026January 20, 2026

Introduction

These Gochujang Caramel Cookies bring together a perfect blend of sweet, spicy, and savory flavors that will ignite your taste buds. The rich caramel notes combined with the subtle heat from Korean chili paste make these cookies uniquely delicious and unforgettable.

Six soft, round cookies are placed on white parchment paper inside a white plate. Each cookie has a golden-brown outer edge with a slightly cracked texture and a center filled with shiny, sticky caramel that has a light sugary coating on top. The cookies are closely stacked, showing their chewy and gooey textures. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tbsp Unsalted Butter (provides richness for a tender crumb)
2 tbsp Light Brown Sugar (adds moisture and subtle molasses flavor)

1 cup Granulated Sugar (contributes crispiness and sweetness)
1 large Egg (acts as a binder for chewy texture)

1 tsp Vanilla Extract (imparts a sweet aroma)
1.5 cups All-Purpose Flour (serves as structure-forming ingredient)

0.5 tsp Baking Soda (helps cookies rise beautifully)
0.75 tsp Kosher Salt (balances sweetness and enhances flavor)
0.25 tsp Ground Cinnamon (provides warmth and subtle spice)

1 heaping tbsp Korean Chili Paste (Gochujang) (adds heat and umami flavor)

Instructions

Step 1: Prepare the Gochujang Caramel Paste by mixing softened butter with light brown sugar and gochujang until smooth.
Step 2: Make the Cookie Dough by creaming the butter with granulated sugar and brown sugar, then add the egg and vanilla extract.

Step 3: Combine dry ingredients by whisking flour, baking soda, salt, and cinnamon, then incorporate into the butter-sugar mixture.
Step 4: Chill the Dough by covering it with plastic wrap and refrigerating for 10-15 minutes.
Step 5: Prepare Baking Sheets by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper.

Step 6: Marble the Caramel Paste by gently folding dollops of the gochujang caramel into the dough.
Step 7: Scoop Cookies by using a cookie scoop or spoon to create 12 mounds on the baking sheets.
Step 8: Bake the cookies in the preheated oven for 11-13 minutes.

Step 9: Cool the cookies on the baking sheets for about 3 minutes before transferring to a wire rack.
Step 10: Store the cookies in an airtight container at room temperature for up to three days.

Tips & Variations

Use mild or extra spicy gochujang depending on your heat preference to customize the spice level.

Chilling the dough longer will help the flavors meld and prevent excessive spreading during baking.
For a crunchier texture, sprinkle a little coarse sea salt on top of the cookies before baking.

Storage

Store these cookies in an airtight container at room temperature for up to three days. To keep them fresh longer, you can freeze them for up to one month. Reheat frozen cookies in a warm oven for a few minutes to restore their soft texture before serving.

How to Serve

Six soft, round cookies with a golden-brown color are stacked closely on crinkled white parchment paper inside a white bowl. Each cookie has a slightly sunken center filled with a shiny caramel or syrup glaze that is light amber in color. The cookie edges are thick and gently cracked, showing a chewy texture, while the centers have a smooth, glossy look with some uneven patches of a lighter sugary topping. The bowl rests on a white marbled surface, highlighting the warm tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute gochujang with another chili paste?

Yes, you can use other chili pastes, but keep in mind that gochujang offers a unique combination of heat, sweetness, and umami. Substituting may change the flavor profile slightly.