gochujang caramel cookies

These spicy sugar cookies are based off Eric Kim's NYT cookie recipe. I updated the HOW to make these to make them easier to make and clarified some instructions.

Gochujang Caramel Cookies

unsalted butter, softened

brown sugar, packed

gochujang paste

sugar

eggs, room temperature

vanilla extract

salt

cinnamon

baking soda

flour

In a small bowl, mix the caramel ingredients...

In a small bowl, mix the caramel ingredients together with a fork until uniform, then set aside.

In a mixing bowl, beat together remaining butter...

In a mixing bowl, beat together remaining butter and granulated sugar until lightened in color and texture. Add eggs and vanilla and beat again until fully incorporated.

Add salt, cinnamon, and baking soda, then mix...

Add salt, cinnamon, and baking soda, then mix well.

Add flour and gently mix by hand or...

Add flour and gently mix by hand or on low speed just until flour mixes in.

Refrigerate dough 10-15 minutes.

While dough chills, preheat oven to 350 degrees....

While dough chills, preheat oven to 350 degrees. Line cookie sheets with silpats or parchment paper.

Once chilled, remove dough from fridge and add...

Once chilled, remove dough from fridge and add gochujang caramel to cookie dough in dollops. Use a stiff spatula to gently swirl the caramel into wide ribbons in the dough, using a C shaped stir, then turning the bowl and repeating. Do not overmix.

Use a regular size cookie scoop to add...

Use a regular size cookie scoop to add 8 cookies per sheet. Make four rows of two, offset on the sheet.

Bake cookies for 11-13 minutes until cracks appear...

Bake cookies for 11-13 minutes until cracks appear on tops of cookies. Let cool on cookie sheets at least 5 minutes, then move to cooling rack.

Store in airtight containers on your counter up...

Store in airtight containers on your counter up to three days, with layers separated by parchment paper.

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

NYT Gochujang Caramel Cookies

tbsp (113 g) unsalted butter (softened, divided)

brown sugar

Korean chili paste (gochujang)

(200 g) sugar

egg (room temperature)

tsp vanilla extract

(180 g) all-purpose flour

tsp baking soda

tsp ground cinnamon

tsp kosher salt

Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste.

Preparing the Gochujang Caramel Paste:

Using a hand-held or stand mixer, beat the remaining butter with sugars, egg, and vanilla until the mixture is creamy and fluffy.

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.

While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.

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.

Making the Cookie Dough:

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.

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.

Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.

Store the cookies Keep them in an airtight container at room temperature. They&#39;ll stay good for up to three days.

Baking the Cookies:

I finally baked a batch today and boy! Hubby and I LOVED it, sooo GOOD 😊.  What I did though is mixed the gochujang/butter/brown sugar paste in the dough, I used my dough whisk, swirled it a couple times or so then scooped out cookie balls and chilled.  I do this when a cookie dough required chilling, much much easier.

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