Sweet Thai Chili Paste Cookies

These cookies have swirls of a sweet, smoky, and mildly spicy Thai chili paste. Inspired by Erik Kim’s famous caramel gochujang recipe, this recipe is inspired by the flavors of Thailand.

Yield 12

Author Michael Desrosiers (Attempt Cookies)

Prep time

30 Min

Cook time

15 Min

Inactive time

2 Hour

Total time

2 H & 45 M

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Thai Sweet Chili Paste Cookies

These cookies have swirls of a sweet, smoky, and mildly spicy Thai chili paste.

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Ingredients

Cookie Dough

• 1 cup granulated sugar
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1 tsp vanilla
• 1 egg
• 7 tbsp softened butter
• 1 1/2 cup all-purpose flour

Chili Sugar Swirls

• 1 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp Thai chili paste

Instructions

1. Beat together sugar, salt, cinnamon, vanilla, egg, and 7 tbsp butter.
2. Slowly add flour until fully incorporated.
3. In a separate bowl, combine 1 tbsp each of softened butter, brown sugar, and chili paste. Stir until a buttery paste is formed.
4. Place several dollops of the chili paste mixture onto the cookie dough, and gently fold in. Don't overmix! Barely fold the chili into the dough in order to keep swirls of chili paste throughout.
5. Scoop into balls and chill in the refrigerator for at least 2 hours.
6. Bake on a parchment lined baking sheet at 350°F for 13-15 minutes.
7. Allow to cool for 5 minutes before transferring to a wire rack.