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Gochujang Caramel Cookies That Will Ignite Your Taste Buds Recipe

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★★★★★

4.5 from 74 reviews

These Gochujang Caramel Cookies combine the sweet and spicy flavors of Korean chili paste with rich caramel and classic cookie ingredients, creating an irresistible treat with a perfect balance of heat, sweetness, and warmth. Tender yet crisp, these cookies will ignite your taste buds with every bite.

Ingredients

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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

  1. Prepare the Gochujang Caramel Paste: In a bowl, mix the softened unsalted butter, light brown sugar, and Korean chili paste together until the mixture becomes smooth and well combined. This paste will provide a spicy, sweet base for the cookies.
  2. Make the Cookie Dough: In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated, ensuring a smooth, homogeneous batter.
  3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon to ensure even distribution of the leavening and spices. Gradually add these dry ingredients to the butter-sugar mixture, mixing until just combined to form the cookie dough.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 10 to 15 minutes. This step helps the dough firm up for easier handling and better cookie texture.
  5. Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
  6. Marble the Caramel Paste into Dough: Gently fold dollops of the prepared gochujang caramel paste into the chilled cookie dough, creating a marbled effect without fully blending the paste in.
  7. Scoop Cookies: Using a cookie scoop or spoon, place 12 evenly sized mounds of the marbled dough onto the prepared baking sheets, spacing them adequately to allow spreading.
  8. Bake: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the edges are lightly golden and the cookies are set.
  9. Cool: Allow the cookies to cool on the baking sheets for approximately 3 minutes to set before transferring them to a wire rack to cool completely.
  10. Store: Once cooled, store the cookies in an airtight container at room temperature. They will remain fresh for up to three days, perfect for enjoying over several days or sharing.

Notes

  • Ensure the butter is softened, not melted, for proper creaming.
  • Do not overmix the dough when adding dry ingredients to keep the cookies tender.
  • Refrigeration time can be extended up to 30 minutes if dough feels too soft.
  • For spicier cookies, increase the gochujang quantity slightly.
  • Cookies may appear soft when removed from oven but will firm up as they cool.
  • Use parchment or silicone mats to prevent sticking and make cleanup easier.

Keywords: Gochujang Cookies, spicy caramel cookies, Korean chili paste dessert, unique cookies recipe, caramel gochujang cookies

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