Gochujang Caramel Cookies Recipe (2024)

These were incredibly delicious. The gochujang caramel adds a subtle spice reminiscent of gingerbread. However, I would have swirled the gochujang caramel into the dough before it chilled and stiffened to more easily achieve the proper rippling effect.

Yes you can make them smaller. I used a 2 TBS scoop (1/8 cup) and cooked for 13 minutes. The 19 resulting cookies were 3" in diameter and delicious.

These are the best cookies I have ever eaten! I used the exact ingredients, but I patted out the cookie dough (which was much firmer than Eric's in his video - I have a cold house and my flour may be drier than his) and spread the gochujang unevenly on top, then rolled it up in a log, chilled in the freezer for 15 minutes and cut in thick slices. I got 24 beautiful, crunchy, sweet, salty & spicy cookies with a beautiful swirl pattern. I'm making them again tonight!

Please just make these. They’re are amazing. Just…. Amazing! Make as is. And let your life be greatly improved! My only note is I got a better thatch when left in the oven more on the 13 min side.

You will make a lot of mistakes today. Making these will not be one of them. Amazing cookies.

Re: the swirling. After reading others notes, I came up with my own approach. Before chilling, I warmed up the gochujang sauce to make it a little thinner, pressed the dough down in the bowl a bit, and did about half a tablespoon of drizzle back and forth over the dough. Then I folded the dough in half and repeated three or four times - basically a lamination approach. Chilled for 15 minutes, and proceeded. It worked beautifully, with big thick ribbons of caramel through the cookies.

Watching the YouTube video may help with the chilling/dolloping/streaking parts. https://www.youtube.com/watch?v=4B43W_wXJuY

Eric, this one is a keeper! Thank you for working so hard to create such amazing recipes that are easy to follow, use ingredients I almost always have on hand, and taste fantastic! The balance of sweet to spicy is perfect!

Bad day? Gochujang Caramel Cookies. Good day? Gochujang Caramel Cookies. Dehydrated? Gochujang Caramel Cookies. Rent due? Gochujang Caramel Cookies. Promised your first born to a mischievous elf? Gochujang Caramel Cookies.

Love it, the cookie had a great flavor profile - especially if you’re someone who has enjoyed miso cookies in the past - this recipe creates similar umami notes. I struggled to mix the caramel in properly without over-mixing. Ultimately, I did over-mix the two components which caused the cookies to spread too large. Next time I would dollop a bit of the caramel on top of each cookie and swirl it in with a offset knife or something, to avoid this issue.

These are mind blowing! I veganized these using 3tbsp Just Egg and vegan butter and it worked flawlessly. I found the dough to be a little crumbly at first, which isn’t unusual for vegan cookies, but after 15 min in the fridge it came together. I also only had a 2 tbsp cookie scoop instead of a 1/4 cup scoop called for and it worked out great - 12.5 min worked for me but I started checking at 11. Make these!

This was truly a perfect cookie. Sweet & chewy with a slight surprise from the gochujang. I was skeptical before making, but Eric Kim never misses. I dolloped the gochujang butter on top after scooping and folded the cookie over itself, baked for 13 mins, and they came out absolutely perfect. Adding to my cookie roto!

Egg whites make cookies crunchy. Bakers actually remove egg white from recipes to make their cookies chewier; that's why so many cookie recipes with the word "chewy" in their title will call for 1 egg+ 1-2 yolks. This is also why whites are called for in recipes where you want "stiffening" action, like meringues and coconut macaroons (they help dry out and harden the coconut) and even royal icing.

Nice cookie--like a snickerdoodle with a kick. A few people said it tasted like a bbq sauce-infused sugar cookie. I suspect that is about the brand of gochujang you are using, I used some from a nearby grocery store because I was out of my usual (which I buy at an Asian market) and also had this experience. Then I tasted the paste itself and...ick. It really did taste like bbq sauce. So maybe try again with better product?

Wow! Best cookie I’ve made in a while—and a nice different twist to add to cookie trays/care packages. Did 2 Tbl scoops, made 23, baked 13 mins. My gochugang was stiff so I had to microwave it a little, which I’m sure made the “caramel” easier to swirl (did before chilling dough). Definitely making again. Soon.

maybe try 15 min

Second time making - I remembered and re-read about how hard it was to “swirl” the gochujang caramel into the dough. I decided to add before refrigerating and worried I’d over mixed and wouldn’t get the right effect. After refrigerating and scooping out 9 full-size cookies and baking, they were *perfect*

This recipe made about 15 large (in my opinion) cookies. I used Trader Joe‘s gochujang because it doesn’t have gluten, but it wasn’t quite spicy enough. I’d like a bit more spice next time. I also recommend swirling in the gochujang mixture before chilling and sprinkling some sugar on top before baking. The cookies spread a lot, so do leave enough space between them on the baking sheet. Gluten free dough needs closer to 15 min.

Interesting flavor. Would reduce the gochujang as it was way a bit too spicy (even for a spice lover) and overpowered the flavor too much. Otherwise, tasted nice.

Absolutely delicious. Made these for a party and had people asking what bakery they had to drive to to get them. I did find adding the gochujang after chilling the dough difficult. Might try doing it before.

My husband is Korean and we live in Seoul. He’s been requesting this ever since we first came across the recipe. Finally decided to try it out for Valentine’s Day. Not sure if it’s the brand of gochujang we used or what, but it was way more gochujang and not so much caramel. Next time I think I’ll use a bit less and maybe add a bit more brown sugar? I might also try swirling a little bit, adding another glob, then swirling some more. Really chewy and soft, super yummy!

I ate four of these in rapid succession trying to figure out how I felt about them. Very good. But also confusing? Maybe it was just the brand of gochujang I used, but the caramel was distinctly garlicy, which was an odd combo with sugar. The cookie texture was spot on though. Definitely will use it as base for future caramel-swirl cookies.

I’ve made these at least five times. I refrigerate the dough in a sealed container and bake 4 each night, so we’re not tempted y to pig out. We like that at 11 minutes; crunchy rim, chewy inner. I re-use the parchment a few times. We call them crack cookies. They are addictive!

Mine were absolutely delicious, love the quiet little taste of heat at the end; barely there but what a delight! I didn’t measure my flour correctly so they were rather flat and ran together, my mistake! Will make them again very soon.

I cannot keep these in the house. So so delish.

Delicious! Even the skeptics loved them. Next time I’ll try melting the butter instead of just softening it.

I accidentally used Chinese five-spice powder instead of cinnamon yesterday and it’s one of the most serendipitous mistakes I’ve ever made.

The key to mixing is using a chopstick and going up and down! it makes the ripples that much easier to achieve

Can anyone recommend a specific brand or variety of gochujang paste? I used one from Trader Joe’s and something seemed off.

Incredible. I'm about to walk several miles to the nearest open market that sells sugar so I can make another batch. This is not hyperbole, totally worth it.