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Gochujang Caramel Cookie
Recipe

15 INGREDIENTS • 11 STEPS • 1HR

Gochujang Caramel Cookie

You have not lived until you try this Gocuhujang Caramel Cookie. Inspired by Eric Kim, this cookie is savory, sweet, and a hint of spice. This recipe defers by actually making caramel and putting it in the cookie.
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
You have not lived until you try this Gocuhujang Caramel Cookie. Inspired by Eric Kim, this cookie is savory, sweet, and a hint of spice. This recipe defers by actually making caramel and putting it in the cookie.
1HR
Total Time
$0.39
Cost Per Serving
Ingredients
Servings
14
US / Metric
Unsalted Butter
3/4 cup
Unsalted Butter, softened
Brown Sugar
3 1/2 Tbsp
Brown Sugar
Egg
1
Baking Soda
1 tsp
Baking Soda
Salt
1 tsp
Korean Chili Powder
1/2 Tbsp
Korean Chili Powder
plus 1 tsp for garnish
Korean Chili Flakes
to taste
Sea Salt Flakes
to taste
Sea Salt Flakes
to garnish
Gochujang Caramel
Water
1 oz
Water
Unsalted Butter
2 Tbsp
Gochujang
2 1/2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
240
Fat
13.2 g
Protein
2.5 g
Carbs
27.1 g
Add to plan
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Gochujang Caramel Cookie
Save
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

You can expect to make approximately 15 large cookies.
Cooking InstructionsHide images
step 1
In a mixing bowl, cream together the Unsalted Butter (3/4 cup), Granulated Sugar (1/3 cup), and Brown Sugar (3 1/2 Tbsp) until smooth.
step 2
Beat in the Egg (1) and Vanilla Extract (1 tsp) until well combined.
step 3
In a separate bowl, whisk together the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Salt (1 tsp), and Korean Chili Powder (1/2 Tbsp). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
step 4
Allow the dough to rest for about 15 minutes. This helps the flavors meld and the dough relax.
step 5
While the dough rests, make the gochujang caramel. In a small saucepan, combine the Granulated Sugar (2 Tbsp) and Water (1 oz). Heat over medium-high heat until the sugar dissolves and turns amber in color, do not swirl the pan. Remove from heat and whisk in the Unsalted Butter (2 Tbsp) and Gochujang (2 1/2 Tbsp) until smooth.
step 6
Gently fold the gochujang caramel into the rested cookie dough until it's evenly distributed. Try not to overmix and keep the ribbons of caramel intact.
step 7
Using a standard ice cream scoop, portion out the cookie dough onto a baking sheet. You can expect to make approximately 15 large cookies.
step 8
Allow the scooped dough to rest in the fridge for 30 minutes (or better for 24 hours) while preheating your oven to 350 degrees F (180 degrees C).
step 9
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown.
step 10
Once baked, while the cookies are still warm, garnish them with a sprinkle of Korean Chili Flakes (to taste) and Sea Salt Flakes (to taste) for an extra kick of flavor and color.
step 11
Let the cookies cool on a wire rack before enjoying these unique and flavorful Gochugaru Gochujang Caramel Cookies.
step 11 Let the cookies cool on a wire rack before enjoying these unique and flavorful Gochugaru Gochujang Caramel Cookies.
Tags
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Snack
Shellfish-Free
Cookies
Vegetarian
Dessert
Winter
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