Gochujang Caramel Swirl Cookies
Chewy sugar cookies with streaks of spicy-sweet gochujang caramel baked through the dough. Tastes like a snickerdoodle that went somewhere unexpected and came back better.
- Total time
- 40 min
- Servings
- 12
- Calories
- 220
- Protein
- 2g
Ingredients
- 1 tbsp unsalted butter, softened (gochujang caramel)
- 2 tbsp brown sugar, packed (gochujang caramel)
- 1 tbsp gochujang paste (gochujang caramel)
- 7 tbsp unsalted butter, softened (cookie dough)
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp ground cinnamon
- ½ tsp baking soda
- 1.5 cups all-purpose flour
Instructions
- 1
Make the gochujang caramel first. In a small bowl, combine the softened butter, brown sugar, and gochujang paste. Use a rubber spatula to mash and stir everything together until completely uniform and smooth — it should look like a thick reddish-brown paste with no streaks of plain butter remaining. Set aside at room temperature.
- 2
In a large bowl, beat together the softened butter and granulated sugar until combined and lightened slightly in color — about 1 to 2 minutes with a hand mixer on medium speed.
- 3
Add the egg and vanilla extract. Beat until fully incorporated and the mixture looks smooth and slightly glossy. Scrape down the sides of the bowl.
- 4
Add the salt, cinnamon, and baking soda directly to the bowl. Mix well until evenly distributed.
- 5
Add the flour. Switch to a spatula or wooden spoon and fold the flour in gently — do not overmix. Stop as soon as the flour is fully incorporated and no dry streaks remain.
- 6
Place the bowl in the refrigerator and chill the dough for 15 minutes.
- 7
While the dough chills, preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- 8
Remove the chilled dough from the refrigerator. Drop 3 to 4 spaced-out dollops of the gochujang caramel paste directly onto the surface of the dough in the bowl.
- 9
Using your spatula, make 3 to 4 slow, wide swirling strokes through the dough to create visible streaks and ribbons of the gochujang caramel throughout. Do not fully mix it in — you want thick, clearly visible red-orange swirls marbling through the dough.
- 10
Use a large cookie scoop or two spoons to portion out rounds of dough — about 3 tablespoons per cookie. Place them at least 3 inches apart on the parchment-lined baking sheets.
- 11
Bake for 11 to 13 minutes, rotating the pans halfway through. The cookies are done when the edges are set and golden brown but the centers still look slightly underdone and glossy.
- 12
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 13
Let cool for at least 10 more minutes on the rack before eating. The gochujang caramel swirls will deepen in flavor as they cool.
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
