Recipes Desserts Cookies Gochujang Caramel Cookies 4.8 (12) 12 Reviews 1 Photo These gochujang caramel cookies, adapted from a sugar cookie marbled with Korean chili paste and invented by cookie genius Eric Kim of the New York Times, are spicy-sweet, savory, and have the perfect chewy texture. They're my new favorite cookie. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on April 2, 2024 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 15 mins Refrigerate Time: 20 mins Cool Time: 15 mins Total Time: 1 hr 5 mins Servings: 16 to 18 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 to 18 servings 8 tablespoons unsalted butter, softened, divided 2 tablespoons light brown sugar 1 rounded tablespoon gochujang (Korean chili paste) 1 cup white sugar 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 large egg, at room temperature 1 1/2 cups (180 g) all-purpose flour Directions Mix 1 tablespoon butter with brown sugar and gochujang in a small bowl to form a paste; set aside. Add white sugar, salt, baking soda, cinnamon, vanilla extract, egg, and remaining 7 tablespoons butter into a bowl. Use an electric hand mixer, whisk, or a spatula to mix everything until light and fluffy. Add flour; use a spatula to mix until the flour disappears. Flatten mixture in the bowl with the flat side of the spatula, then slightly roughen the surface with the edge of the spatula to make some shallow cracks and crevices. Use a teaspoon to apply small dollops of gochujang mixture over the top, then use the spatula to fold cookie dough up over the gochujang mixture, gently stirring and folding, to create well-defined streaks of chili paste marbled throughout the dough. Refrigerate dough for about 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment. Scoop cookie dough by 2 tablespoonfuls; arrange 8 cookies per pan on the prepared baking sheet, leaving plenty of room between cookies; dough will spread out. Bake in the preheated oven until the edges are very lightly golden, 13 to 15 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. John Mitzewich I Made It Print Nutrition Facts (per serving) 156 Calories 6g Fat 24g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 156 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 19% Cholesterol 27mg 9% Sodium 160mg 7% Total Carbohydrate 24g 9% Dietary Fiber 0g 1% Total Sugars 14g Protein 2g 3% Vitamin C 0mg 0% Calcium 7mg 1% Iron 1mg 3% Potassium 22mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.