NYT Gochujang Caramel Cookies
User Reviews
4.8
NYT Gochujang Caramel Cookies
Description
NYT Gochujang Caramel Cookies start with a butter-based dough creamed with sugars, egg, and vanilla to achieve a light texture. Flour, baking soda, cinnamon, and salt are incorporated for structure and gentle spicing. Separately, a caramel paste is made by mixing softened butter, brown sugar, and Korean chili paste (gochujang), adding a deep umami heat to the sweet base.
After chilling the dough briefly, the gochujang caramel paste is dolloped and gently swirled through, creating a marbled pattern. Baking at moderate temperature yields cookies with tender centers and slightly crisp edges. The gochujang provides a subtle chili kick balanced by the warmth of cinnamon and the sweetness of caramel, making these cookies distinctive yet approachable for spice enthusiasts.
The recipe allows for a creative sweet treat that merges traditional baking with bold Korean flavors, ideal for anyone seeking a cookie with layered complexity and a touch of heat.
Ingredients
- 8 tbsp (113 g) butter softened, divided, unsalted
- 2 tbsp light brown sugar
- 1 heaping tbsp gochujang Korean chili paste
- 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
Preparing the Gochujang Caramel Paste:
- Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste.
Making the Cookie Dough:
- 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.
Baking the Cookies:
- 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'll stay good for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 199mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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