Here comes another unique and yummy snack - Gochujang Caramel Cookies! It's a blend of the sweet richness of caramel with the subtle heat of gochujang. These soft and chewy cookies have a playful balance of savory spice and indulgent sweetness in each bite!
While you're at it, make yourself a batch of Oreo Cheesecake Cookies, Cinnabon Cookies, and No-Bake Chocolate Oatmeal Cookies too!
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What are Gochujang Caramel Cookies?
Inspired by a New York Times recipe by Eric Kim, gochujang caramel cookies add a spicy kick to a classic chewy sugar cookie. These cookies combine the sweet, buttery flavor of caramel with the gentle heat and savory depth of gochujang, a Korean fermented chili paste. Though not Filipino, they reflect a global trend of blending sweet and spicy notes in desserts.
Gochujang’s unique fermented taste - mildly sweet, pleasantly spicy - enhances the cookie’s flavor, resulting in a modern fusion treat loved for its bold, balanced profile. Learn more about this recipe and try making this for a unique cookie treat!
Substitutions
- Dark Brown Sugar — Light brown sugar, granulated sugar, sugar mixed with molasses, or coconut sugar, all replicate the sweetness and flavor with subtle variations
- Gochujang — Swap in chili garlic paste with added sugar, miso with chili and sugar, or harissa for a slightly different spicy-sweet taste
- Ground Cinnamon — Try pumpkin pie spice, apple pie spice, or a pinch of nutmeg or cardamom for a similar warm flavor
- Salt - coarse kosher salt
- Brown Butter — Regular melted butter lacks the nutty depth, but ghee can offer a similarly toasty flavor
- Lemon Juice — White vinegar, apple cider vinegar, or other citrus juices match the acidity if lemon isn’t available
Recipe Variations
- Salted Caramel - Finish each cookie with a sprinkle of coarse sea salt to highlight the sweet and spicy notes.
- Nutty Crunch - Fold in chopped nuts (like almonds or peanuts) for added texture and an extra layer of richness.
- Vegan-Friendly - Swap the egg with a flax egg or applesauce, and use a vegan butter alternative for a plant-based version.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls before baking for up to 3 months - bake straight from frozen, adding an extra 2 minutes of baking time.
Ingredients
Listed below are all the ingredients you will need:
- dark brown sugar
- gochujang
- oil
- all-purpose flour
- baking powder
- salt
- baking soda
- ground cinnamon
- brown butter
- lemon juice
- large egg
See recipe card for quantities.
Instructions
In a small bowl, mix gochujang, dark brown sugar, and oil using a spoon or spatula until well combined. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and a half teaspoon ground cinnamon.
In a stand mixer, beat the brown butter and dark brown sugar until fully incorporated.
Then, add the egg and lemon juice and continue mixing for about 30 seconds.
Gradually fold in the dry ingredients until just combined - do not overmix.
Then, gently mix in the sweet gochujang mixture, stirring for about 10 seconds to create a marbled effect.
Portion the dough onto a baking sheet with parchment paper, large sheet pans, or silicone mats using an ice cream scoop.
After that, chill the dough in the refrigerator for 15 minutes to help develop flavor and texture. Then preheat the oven to 350°F (175°C).
Bake for 12 minutes, or until the edges are golden brown.
Remove from the oven and let cool completely before serving.
Enjoy these delicious NYT-inspired gochujang caramel cookies!
Hint: For a chewier cookie, chill the dough for at least 30 minutes before baking.
⭐ Top Tip
- You can substitute regular softened butter for brown butter if needed, though brown butter adds a nutty depth of flavor.
- Adjust the gochujang amount for more or less spice. For extra caramelization, sprinkle a little sea salt on top before baking.
- A teaspoon of vanilla extract can help smooth out and balance strong flavors.
FAQ
More Recipes
Want some drinks to go along with it? Here are some of my favorites:
Gochujang Caramel Cookies
Ingredients
Gochujang Paste:
- 1 tablespoon dark brown sugar
- 2 teaspoons gochujang
- 1 tablespoon oil
Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoons ground cinnamon
- ⅔ cup brown butter melted, slightly cooked over medium-low heat, then chilled
- 1 teaspoon lemon juice
- 1 piece large egg room temperature
- ½ cup packed dark brown sugar
Instructions
Prepare the Gochujang Paste:
- In a small bowl, mix gochujang, dark brown sugar, and oil until well combined. Set aside.
Make the Cookie Dough:
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a stand mixer, beat the brown butter and dark brown sugar until fully incorporated.
- Add the egg and lemon juice and continue mixing for about 30 seconds.
- Gradually fold in the dry ingredients until just combined - do not overmix.
- Gently mix in the sweet gochujang paste, stirring for about 10 seconds to create a marbled effect.
Shape & Bake:
- Using an ice cream scoop, portion the dough onto a parchment-lined baking sheet.
- Chill the dough in the refrigerator for 15 minutes to help develop flavor and texture.
- Preheat the oven to 350°F (175°C).
- Bake for 12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool completely before serving.
Watch The Recipe Video!
Sheen says
Love the combination of the sweetness and the spiciness!! This is gonna be my new favorite!!
Liz says
Gochujang in cookies? Excited to give this a try because I LOVE gochujang! 🤩
Dimple says
Wow! This is interesting!!! You always amaze mi Simply Bakings!
Ani says
Amazing recipe, Lainey! Thank you so much for sharing!
Sheenyyy says
I would love to try this recipe out soon!
Claire M says
Hi Lainey! This recipe looks so unique, although I love gochujan. We'll see how this goes. 😀
Sweet says
Ooooh yey! Another set of cookies ^_^
Julius says
Is it the perfect combination? 🤔
Definitely worth a try! 😊
Cheng says
They look delicious! Thanks for this unique and interesting cookie recipe!