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NYT Gochujang Caramel Cookies Recipe

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★★★★★

4.6 from 77 reviews

These NYT Gochujang Caramel Cookies combine the spicy, savory kick of Korean chili paste with the rich sweetness of caramel in a unique marbled cookie. Soft and chewy with a hint of warmth from cinnamon and a perfect balance of sweet and salty, these cookies are an adventurous twist on classic caramel treats.

Ingredients

Scale

Caramel Paste

  • 1 tbsp unsalted butter (softened)
  • 2 tbsp light brown sugar
  • 1 heaping tbsp Korean chili paste (gochujang)

Cookie Dough

  • 7 tbsp unsalted butter (softened)
  • 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

  1. Prepare the Gochujang Caramel Paste: In a small bowl, mix 1 tablespoon of softened butter with light brown sugar and gochujang until a smooth, thick paste forms.
  2. Make the Cookie Dough: Using a hand-held or stand mixer, beat the remaining 7 tablespoons of butter with granulated sugar, the egg, and vanilla extract until the mixture is creamy and fluffy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, kosher salt, and ground cinnamon. Gradually add this dry mix to the butter mixture, stirring just until combined.
  4. Chill the Dough: Refrigerate the cookie dough for 10-15 minutes to firm up for easier handling.
  5. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  6. Incorporate the Gochujang Caramel: Remove the dough from the fridge. Add dollops of the gochujang caramel paste to the cookie dough. Using a stiff spatula, gently swirl the caramel into the dough to create a marbled effect, maintaining clear color contrast between dough and paste.
  7. Form the Cookies: Using a large cookie scoop (about 3 tablespoons), scoop out 12 cookies, placing 6 cookies per baking sheet with ample space between each. If using smaller scoops, you can make about 24 cookies.
  8. Bake the Cookies: Bake in the preheated oven for 11-13 minutes, or until the tops crack and edges turn golden brown. Rotate the baking sheets halfway through baking to ensure even cooking.
  9. Cool the Cookies: Let the cookies cool on the baking sheets for about 3 minutes, then transfer them to a wire rack to cool completely.
  10. Store Properly: Store cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to three days.

Notes

  • Make sure the butter is softened to room temperature for proper creaming with sugar.
  • Use room temperature egg to ensure the batter mixes evenly.
  • The gochujang caramel paste is key to the unique flavor and should be swirled gently to achieve the marbled effect.
  • For even baking, don’t overcrowd the baking sheets and rotate halfway through baking.
  • Cookies are best eaten within three days for optimal freshness.
  • Adjust the amount of gochujang to taste if you prefer more or less heat.

Keywords: gochujang cookies, caramel cookies, Korean chili paste cookies, spicy caramel cookies, marbled cookies, unique dessert recipes

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