If you’re ready to surprise your taste buds with a cookie that brilliantly balances sweet, spicy, and buttery, you have to try the NYT Gochujang Caramel Cookies Recipe. These cookies are not your average treat—they feature a luscious swirled gochujang caramel paste tucked into soft, golden dough, offering a warm kick from the Korean chili paste that elevates each bite. Whether you love adventurous flavors or just want to impress friends with something uniquely delicious, this recipe brings a perfect harmony of classic caramel sweetness and a subtle heat that will keep you reaching for more.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all it takes to bring these cookies to life. Each component plays a special role, from the creamy butter that ensures tenderness, to the gochujang that infuses the dough with vibrant flavor and color.
- Unsalted butter (8 tbsp / 113 g, softened, divided): Acts as the rich, creamy base for both the dough and caramel paste—make sure it’s softened for easy mixing.
- Light brown sugar (2 tbsp): Adds a gentle molasses flavor and moisture that enhances the gochujang caramel paste.
- Korean chili paste – gochujang (1 heaping tbsp): Brings a balance of sweet and spicy depth that is signature to this recipe.
- Sugar (1 cup / 200 g): Sweetens the cookie dough and helps create a tender crumb when creamed with butter.
- Large egg (1, room temperature): Binds ingredients and adds richness for a perfect cookie structure.
- Vanilla extract (1 tsp): Enhances the overall flavor with its familiar warmth.
- All-purpose flour (1 1/2 cup / 180 g): Provides the sturdy foundation for your cookie dough.
- Baking soda (1/2 tsp): Gives the cookies a nice rise and light texture.
- Ground cinnamon (1/4 tsp): Adds a subtle hint of warmth that complements the chili’s kick.
- Kosher salt (3/4 tsp): Balances sweetness and deepens flavor complexity.
How to Make NYT Gochujang Caramel Cookies Recipe
Step 1: Preparing the Gochujang Caramel Paste
Start by softening one tablespoon of butter, then mix it with the brown sugar and gochujang Korean chili paste. This creates a thick, spreadable paste that will be swirled into the cookies, packing them with spicy sweetness and a rich caramel undertone. It’s important to blend these ingredients until smooth so the flavors meld beautifully in the dough.
Step 2: Mixing the Cookie Dough
Using a hand-held or stand mixer, cream together the remaining softened butter with the sugar, egg, and vanilla extract until the mixture is creamy and fluffy. This aeration step is key to tender, melt-in-your-mouth cookies. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices. Gradually add this dry mix to the wet ingredients, stirring gently until fully combined. Pop the dough into the fridge for 10 to 15 minutes—it will be easier to handle and the flavors will marry during this chill time.
Step 3: Swirling in the Gochujang Caramel
Once chilled, take the dough out and add dollops of the gochujang caramel paste directly onto it. Using a stiff spatula, gently swirl the paste into the dough to create a marbled effect without fully mixing it in. This visual contrast is one of the most delightful things about this recipe, teasing your eyes and your palate with every bite.
Step 4: Baking Your Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Use a large cookie scoop (about 3 tablespoons) to portion out the dough, placing six cookies per sheet with enough space to spread. For smaller cookies, a smaller scoop will yield about 24. Bake for 11 to 13 minutes until the tops crack slightly and the edges turn a beautiful golden brown. Don’t forget to rotate the pans halfway through to ensure even baking. Let the cookies cool on the pans for a few minutes before transferring them to a wire rack, where they can finish cooling perfectly.
How to Serve NYT Gochujang Caramel Cookies Recipe
Garnishes
Sprinkle lightly with flaky sea salt right after baking to enhance the caramel and gochujang flavors. A few toasted sesame seeds also make a stunning garnish, adding a nutty crunch that complements the spicy-sweet notes superbly.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a robust cup of black coffee to balance the spicy heat. For an adventurous twist, try them alongside a mild green tea or even a lightly spiced chai latte.
Creative Ways to Present
For a wow factor, serve these cookies on a rustic wooden board alongside a small bowl of extra gochujang caramel paste for dipping. They also look incredible stacked with a thin slice of sharp cheddar cheese or a dollop of whipped cream infused with honey and cinnamon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover NYT Gochujang Caramel Cookies Recipe in an airtight container at room temperature. They stay fresh and chewy for up to three days, making them perfect for a last-minute treat or sharing with friends the next day.
Freezing
If you want to save some cookies for later, they freeze exceptionally well. Place them in a freezer-safe container or zip-top bag with parchment paper between layers to prevent sticking. They’ll retain their sumptuous texture and flavor for up to one month.
Reheating
To warm your cookies back up, pop them in a 300°F oven for about 5 minutes or microwave for 10 to 15 seconds. This will bring back that freshly baked softness and enhance the gooey caramel swirls, making each bite feel just out of the oven.
FAQs
What exactly is gochujang, and where can I find it?
Gochujang is a Korean fermented chili paste that’s sweet, spicy, and umami-rich. It adds a unique depth of flavor and mild heat to dishes like these cookies. You can find it in many grocery stores, especially those with international aisles, or at Asian markets and online.
Will the heat from gochujang be too intense for kids?
The spice level in this recipe is subtle and balanced by the sweetness of the caramel and sugar, making it approachable for most palettes, including kids who tolerate mild heat. However, if you’re concerned, you can slightly reduce the gochujang amount for a milder cookie.
Can I use salted butter instead of unsalted?
While unsalted butter is recommended to control the salt level precisely, you can use salted butter and simply reduce the added kosher salt from the recipe. Taste the dough if possible before baking to ensure it’s not too salty.
Is it possible to make these cookies vegan?
With some ingredient swaps, yes! Use vegan butter and substitute the egg with a flax egg or chia egg. Make sure your gochujang doesn’t contain animal products (most are vegan, but it’s good to check). The texture might differ slightly but will still be delicious.
How do I avoid the caramel paste completely mixing into the dough?
The key is gentle swirling with a stiff spatula, rather than thorough mixing. You want to maintain visible swirls of caramel in the dough, so stop as soon as it’s marbled. Overmixing will cause the flavors to blend too much and lose that beautiful contrast.
Final Thoughts
There’s something truly magical about the NYT Gochujang Caramel Cookies Recipe that sets it apart from your average cookie. The way the spicy-sweet gochujang caramel swirls through tender, buttery dough is a revelation. I promise once you bake and taste these, they’ll become a fast favorite in your kitchen. So go ahead—gather the ingredients, embrace the fun of swirling, and enjoy every delicious bite!
Print
NYT Gochujang Caramel Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 55 minutes
- Yield: 12 large cookies (or 24 smaller cookies)
- Category: Dessert
- Method: Baking
- Cuisine: Korean-American Fusion
Description
These NYT Gochujang Caramel Cookies are a unique twist on classic caramel cookies, featuring a spicy-sweet Korean chili paste swirl within a buttery, cinnamon-spiced dough. The gochujang caramel paste adds depth and a subtle heat balanced by a soft yet crisp cookie texture, making them an exciting treat for adventurous palates.
Ingredients
Gochujang Caramel Paste
- 1 tbsp unsalted butter (softened)
- 2 tbsp light brown sugar
- 1 heaping tbsp Korean chili paste (gochujang)
Cookie Dough
- 7 tbsp (100 g) unsalted butter (softened)
- 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: In a small bowl, combine 1 tablespoon of softened butter, light brown sugar, and gochujang. Mix thoroughly until the ingredients form a smooth, thick paste.
- Making the Cookie Dough: Using a hand-held or stand mixer, beat the remaining 7 tablespoons of softened butter, sugar, egg, and vanilla extract together until the mixture becomes creamy and fluffy, indicating proper aeration.
- Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually add these dry ingredients into the butter mixture, stirring gently until a consistent dough forms. Avoid overmixing to keep cookies tender.
- Chilling the Dough: Cover the dough and refrigerate it for 10 to 15 minutes to firm up, making it easier to handle and enhancing flavor development.
- Preparing to Bake: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Incorporating the Gochujang Caramel Paste: Remove the chilled dough from the refrigerator. Add small dollops of the gochujang caramel paste onto the dough. Using a stiff spatula, gently swirl the caramel paste into the dough in a marbling pattern, ensuring a visible contrast between the caramel and dough for visual and flavor appeal.
- Forming the Cookies: Use a large cookie scoop (approximately 3 tablespoons) to portion the dough into 12 cookies total, placing 6 on each prepared baking sheet. Leave enough space between each cookie to allow for spreading. For smaller cookies, a smaller scoop can make up to 24 pieces.
- Baking: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the tops show characteristic cracks and edges turn golden brown. Halfway through baking, rotate the baking sheets to ensure even cooking.
- Cooling: Remove the cookies from the oven and allow them to cool on the baking sheets for about 3 minutes to firm up before transferring them to a wire rack to cool completely.
- Storage: Once cooled, store the cookies in an airtight container at room temperature. They will maintain freshness and flavor for up to three days.
Notes
- Ensure the butter and egg are at room temperature for proper mixing and texture.
- Be careful not to overmix the dough to keep the cookies tender and soft.
- Marbling the gochujang caramel paste adds visual appeal and balanced flavor distribution.
- You can adjust the amount of gochujang if you prefer milder or spicier cookies.
- Cookies taste best when fresh but can be frozen for longer storage.
