NYT Gochujang Caramel Cookies
Gochujang caramel cookies bring a spicy twist to classic sugar cookies. Blending sweet and spicy with rich gochujang caramel, they offer a unique, crispy-yet-chewy cookie experience. Makes 12 large cookiesAdapted from New York Times Cooking
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preparing the Gochujang Caramel Paste:
- 2
Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste.
- 3
Making the Cookie Dough:
- 4
Using a hand-held or stand mixer, beat the remaining butter with sugars, egg, and vanilla until the mixture is creamy and fluffy.
- 5
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, stirring until combined. Refrigerate the dough for 10-15 minutes.
- 6
While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
- 7
Remove the dough from the fridge. Add dollops of the gochujang caramel paste to the cookie dough. Use a stiff spatula to gently swirl the caramel into a marbling pattern in the dough, ensuring you maintain a visible color contrast.
- 8
Baking the Cookies:
- 9
Use a large cookie scoop (about 3 tablespoons) to form 12 cookies, placing 6 on each baking sheet with enough space between them. If using a smaller scoop, you can make 24 cookies.
- 10
Bake the cookies for 11-13 minutes, until they show cracks on the top and are golden around the edges. Rotate the pans halfway through for even baking.
- 11
Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.
- 12
Store the cookies Keep them in an airtight container at room temperature. They'll stay good for up to three days.