Gochujang Caramel Cookies: A Spicy‑Sweet Sensation from PeakFit Recipes
These gochujang caramel cookies are the perfect blend of sweet, spicy, and chewy. Marbled with Korean chili paste and lightly caramelized, they’re rich, bold, and completely addictive.
- Prep Time: 15
- Cook Time: 15
- Total Time: 1 hour 5
- Yield: 16 to 18
- Category: dessert
- Method: Easy
- Cuisine: amirican
Ingredients
8 tablespoons unsalted butter, softened (divided)n2 tablespoons light brown sugarn1 rounded tablespoon gochujang (Korean chili paste)n1 cup white sugarn3/4 teaspoon kosher saltn1/2 teaspoon baking sodan1/4 teaspoon ground cinnamon (optional)n1 teaspoon vanilla extractn1 large egg, at room temperaturen1 1/2 cups (180g) all-purpose flour
Instructions
In a small bowl, mix 1 tablespoon butter with brown sugar and gochujang to form a smooth paste. Set aside.nIn a large bowl, beat 7 tablespoons butter with white sugar until fluffy. Add salt, baking soda, cinnamon (if using), vanilla, and egg. Mix until smooth.nAdd flour gradually and stir until combined.nFlatten the dough surface, spoon gochujang caramel on top, and gently fold to create marbled streaks.nChill the dough in the fridge for 20 minutes.nPreheat oven to 350°F (175°C). Line two baking sheets with parchment.nScoop dough (2 tablespoons each) onto sheets, spacing evenly.nBake for 13–15 minutes until edges are lightly golden.nCool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the gochujang paste into the dough—you want visible swirls.nThese cookies freeze well; store in an airtight container for up to 2 months.nFor a milder spice, use only 2 teaspoons gochujang