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Gochujang Caramel Cookies Recipe

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★★★★★

4.8 from 76 reviews

These Gochujang Caramel Cookies offer a bold twist on classic caramel cookies by incorporating Korean chili paste for a perfect balance of sweet, spicy, and umami flavors. Their tender crumb and crispy edges make them an irresistible treat for adventurous cookie lovers.

Ingredients

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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, softened (additional, or part of the total 8 tbsp if combined)
  • 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 small bowl, mix together the softened butter, light brown sugar, and Korean chili paste until smooth and well combined, creating a flavorful caramel base.
  2. Make the Cookie Dough: In a larger bowl, cream the softened butter with granulated sugar and the prepared brown sugar mixture until light and fluffy. Then, beat in the egg and vanilla extract until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon to ensure an even distribution of leavening agents and spices.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix until a smooth dough forms, being careful not to overmix.
  5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 10 to 15 minutes to firm it up and enhance texture during baking.
  6. Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  7. Marble the Caramel Paste: Gently fold dollops of the prepared gochujang caramel paste into the chilled dough, creating a marbled effect without fully blending the flavors together.
  8. Scoop Cookies: Using a cookie scoop or spoon, form 12 evenly sized mounds of dough and place them on the lined baking sheets, spacing them apart adequately.
  9. Bake the Cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, until edges are golden and centers are set but still soft.
  10. 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.
  11. Store the Cookies: 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 but not melted for proper creaming and texture.
  • Do not overmix the dough after adding flour to keep cookies tender.
  • Adjust the amount of gochujang to control the spice level.
  • For more intense caramel flavor, use dark brown sugar instead of light brown sugar.
  • These cookies are best enjoyed within three days for optimal freshness.

Keywords: gochujang caramel cookies, spicy caramel cookies, Korean chili cookies, unique cookie recipe, sweet and spicy cookies

Find it online: https://ricoloranz.com/gochujang-caramel-cookies-recipe/