Gochujang Caramel Cookies – Sweet, Spicy & Unapologetically Weird

“This cookie shouldn’t work... but somehow, it’s perfect.”

That was the verdict when the Fat & Weird team finally tackled a cookie idea that had been on the back burner for years: a spicy-sweet mashup of buttery cookie dough, chewy caramel, and gochujang chili paste. Sounds weird? Good. That’s exactly the point.

With special guest Aubrey in the kitchen and a goal to take an already bold idea and make it fatter, weirder, and undeniably craveable, they turned up the heat and gave the original inspiration a serious glow-up: caramel bites, a spicy-sweet gochujang caramel core, and just the right balance of bakery-thick texture and buttery chew.

If you’re ready for a cookie that hits buttery, spicy, gooey, and golden in all the best ways, you’re in the right place.

What Makes These Cookies Fat & Weird?

Gochujang caramel swirl – that deep umami spice that builds, not burns.
Soft, thick dough – extra flour and cornstarch keep things plush, not flat.
Caramel bits everywhere – because you deserve a melty pocket in every bite.
A spicy caramel core – like lava cake, but with chili paste and sugar.

Aubrey might’ve been scared at first, but spoiler: she’s a fan now.

The Gochujang Caramel Cookie Recipe

Yield: About 8 giant bakery-style cookies
Prep time: 20 minutes (+ chilling time)
Bake time: 10–12 minutes (longer if chilled)

Ingredients (by weight for precision)

Dough Base

92g butter
122g shortening
131g granulated sugar
145g brown sugar
109g eggs
10g vanilla extract
10g vegetable oil
7g baking soda
7g cornstarch
5g salt
550g all-purpose flour

Mix-ins

250g caramel bites

Spicy Caramel Core (swirl or stuff inside)

Gochujang (Korean chili paste)
Soft caramel
Brown sugar

👉 Pro tip: Mix your gochujang caramel paste in advance: equal parts caramel and brown sugar with a tablespoon (or more) of gochujang to taste. You want it gooey, slightly spicy, and swirlable.

Instructions

Cream the fats and sugars: In a mixer, beat butter, shortening, white sugar, and brown sugar until smooth.
Add wet ingredients: Mix in eggs, vanilla, and vegetable oil until fully combined.
Add dry ingredients: Stir in cornstarch, baking soda, and salt, then slowly add flour until a thick dough forms.
Fold in caramel bites.
Add the heat: Swirl in some gochujang caramel paste throughout the dough or save it for the core.
Form your dough balls: For max gooey center, flatten dough, add a spoonful of the caramel-gochujang mix, then wrap and seal it inside.
Chill (optional but recommended): Let the dough rest in the fridge for 1–2 hours to enhance texture and flavor.
Bake at 425°F for 10–12 minutes (or up to 16 if chilled), until the edges are set and tops are golden.
Cool for 10 minutes, then devour that molten caramel center while it’s still warm.

Final Verdict?

The team was skeptical. But the buttery base, gooey caramel, and slow-building chili heat made believers out of everyone. Even the doubters in the background wanted a bite.

“It’s not as spicy as I thought... it’s growing on me. I like it.”

If you've ever wanted your cookie to hit like a dessert but flirt like a hot wing, this one's for you.

Watch the Chaos (and Caramel) in Action

🎥 Watch the full recipe tutorial on YouTube

And if you come up with your own spicy, weird cookie combo? You know what to do.
Stay fat. Stay weird. Stay baking.

Baking Essentials

Mixing Bowls: https://amzn.to/4aYVWci
Food Scale: https://amzn.to/3Qk2A3x
Silicone Molds: https://amzn.to/3Qjs7cZ
Measuring Cups: https://amzn.to/42W1pyJ
Mixer: https://amzn.to/4hBMNZW
Baking Sheets: https://amzn.to/3CHAZGq