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

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.

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!

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.

Not my favorite :-( I wanted a bit more sweet to balance out the spice.

Profanity is not allowed, so I will just say …..these were soooooooooo good. If I smoked, I’d need a cigarette.

Great cookie. Some comments in the chat said dough was stiff after chilling which was my experience. I took another great comment’s suggestion and rolled the dough flat, spread gochujang and then rolled the dough into a cylinder and cut it. I took the cuts and rolled them into balls to bake which worked great! I didn’t have gochujang paste so I used miso, Siracha and a dash of sugar as a substitute which tasted just fine as a replacement.

Sooooo good!! I made these out of curiosity, as my fiancé idolizes Eric Kim. They are delicious! I will absolutely make them again - they are reminiscent of snickerdoodles, with a hint of spice and extra complexity. However, I would make more than 8 cookies - they get very large and flat when baking, and it’s tough to eat an entire one of these cookies.

Good, but too much butter? I think I’d like them better if they didn’t flatten out this much and not as greasy, and rolled in large-crystal sugar.

I mixed the Gochujang accidentally all in the dough but it came out amazing!!!

Highly, highly recommend doubling this recipe. As a note, many types of gochujang include garlic - this is my go-to nongarlic pick: CJ Haechandle Gochujang. It's available to order online and at most Korean supermarkets! Mine turned out very unattractive, but that's a me thing. They've got great personalities or something, and their looks didn't stop my boyfriend from saying that they're "unbelievably wild and delicious."

These were good, like a chewy snickerdoodle with a pinch of heat. I followed the recipe exactly and used a medium-hot, well known brand of gochujang paste. I made 8 large cookies as directed. I actually wanted more salt and more distinct gochujang flavor in the finished cookie. I felt like I had to search for it, or sorta convince myself it was there. Next time I make these I will try using a full teaspoon of salt in the batter, and maybe 1.5 or even 2 tbsp gochujang in the caramel.

Make sure to check that your gochujang doesn’t contain garlic or onion powder. Used one with it- didn’t affect flavor badly (I love both ingredients) but does lead to a slight bbq after taste which some other bakers have commented on.

I made this using Ssamjang, loved it, reminded mo of gingersnap. But chewy.Easy and delicious

Delicious!For baking at elevation of 7200ft: Convect at 375 degreesLower granulated sugar by 1T.Add 1T. egg whitesAdd 3T. flourBake for 11 minutes, rotate the pan and bake 30 more seconds.

wondering if using Gochujang with garlic and onion as ingredients is okay?

My kitchen is cold (68°F) so I didn’t chill the dough, just added the dollops of caramel, swirled and baked, using a #40 cookie scoop. I got 19 delicious cookies.

I am dying to try to make these cookies, but for the life of me, I cannot find gochujiang without garlic and onion. I have gone to every market near me, and looked on Amazon. Can someone recommend a brand that I can try to find online? Thanks so much in advance!

Absolutely insane recipe. Best cookies I’ve ever made.