Gochujang caramel cookies, inspired by a New York Times recipe, bring a spicy twist to classic sugar cookies. Blending sweet and spicy with rich gochujang caramel, they offer a unique, crispy-yet-chewy cookie experience.
When my college daughter shared a New York Times post about gochujang cookies, I was intrigued. The idea of using gochujang, a Korean chili paste, in cookies or any sweet dessert had never crossed my mind.
However, it made me think: if bacon can be a donut topping or transformed into jam, why not experiment with gochujang in cookies?
Eric Kim’s Gochujang Caramel Cookies
These gochujang caramel cookies, introduced last year by Eric Kim, a food columnist for the New York Times, initially sparked curiosity. But, much like many others, I was pleasantly surprised by their taste after trying them.
They boast a delightful texture, crispy on the outside and chewy on the inside, reminiscent of classic snickerdoodle cookies. The cookies feature a subtle hint of caramelized gochujang, adding a slight spicy note that cuts through the sweetness, balancing the flavors without being overwhelming.
Even my husband, who is a self-proclaimed cookie purist, was impressed. He enjoyed them so much that he suggested we make them for the Christmas cookie exchange party. Perhaps we will!
I am adding my own touch to Eric Kim’s cookie recipe, with a slightly different approach to making the dough. I also use an electric hand mixer instead of mixing by hand, to make the process easier.
