Dessert

NYT Gochujang Caramel Cookies Recipe

ByClara Bennett November 27, 2025November 27, 2025

Introduction

This recipe for NYT Gochujang Caramel Cookies offers a unique twist on classic cookies by incorporating a spicy, sweet Korean chili paste. The result is a beautifully marbled treat with a delightful balance of heat and caramel flavors.

Five round cookies with a rough texture and golden-brown color sit on crumpled white baking paper. Each cookie has swirls of darker reddish-brown patches on the surface, giving a marbled effect. The cookies are placed close together in a slightly overlapping way, resting on a wooden surface with bright green, red, and yellow paint marks that are partly visible around the edges. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tbsp (113 g) unsalted butter, softened, divided
2 tbsp light brown sugar
1 heaping tbsp Korean chili paste (gochujang)
1 cup (200 g) sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cup (180 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp ground cinnamon
3/4 tsp kosher salt

Instructions

Step 1: Prepare the gochujang caramel paste by mixing 1 tablespoon of softened butter with the brown sugar and gochujang until it forms a smooth paste.
Step 2: Using a hand-held or stand mixer, beat the remaining butter with the sugar, egg, and vanilla extract until the mixture is creamy and fluffy.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the butter mixture, stirring until just combined.
Step 4: Refrigerate the cookie dough for 10–15 minutes to firm up slightly.
Step 5: While chilling the dough, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 6: Remove the dough from the fridge and add dollops of the gochujang caramel paste onto it. Use a stiff spatula to gently swirl the caramel into a marbled pattern, keeping the colors distinct.
Step 7: Use a large cookie scoop (about 3 tablespoons) to form 12 cookies, placing 6 on each prepared baking sheet with space between each. For smaller cookies, use a smaller scoop to make up to 24 cookies.
Step 8: Bake the cookies for 11–13 minutes until cracks form on top and the edges turn golden. Rotate the pans halfway through for even baking.
Step 9: Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.

Tips & Variations

For a milder spice level, reduce the gochujang slightly or substitute with a milder chili paste.
Use high-quality unsalted butter for the best flavor and texture.
Try adding chopped toasted nuts for extra crunch and contrast.
If you prefer a more intense caramel flavor, gently warm the brown sugar with the butter before mixing in gochujang.

Storage

Store the cookies in an airtight container at room temperature. They will stay fresh for up to three days. To enjoy them warm, reheat gently in a low oven or microwave for a few seconds.

How to Serve

A white cup with two blue rings is filled with milk, placed on crumpled white parchment paper that rests on a multicolored wooden tray. In front of the cup, there is a stack of two soft cookies with a light beige color, swirled with darker brown cinnamon patterns. The top cookie is partially broken, showing its soft and crumbly texture inside. Behind the cup, three more cookies with similar colors and textures lay flat on the parchment, creating a cozy arrangement. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that is both spicy and slightly sweet. You can find it in most Asian grocery stores or online.

Can I make the dough ahead of time?

Yes, the cookie dough can be refrigerated for up to 24 hours before baking. Just bring it back to a slightly chilled state before swirling in the caramel paste and baking.