In a small mixing bowl, combine 1 tablespoon of softened butter, 2 tablespoons of light brown sugar, and 1 heaping tablespoon of gochujang. Mix until smooth.

In a large mixing bowl, cream together the remaining 7 tablespoons of unsalted butter with 1 cup of granulated sugar and 2 tablespoons of light brown sugar until light and fluffy.

Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoon of baking soda, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of ground cinnamon. Slowly incorporate into the butter-sugar mixture.

Cover the mixing bowl with plastic wrap and place it in the refrigerator for 10-15 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Once chilled, gently fold in dollops of the prepared gochujang caramel paste to create a marbled effect.

Scoop the dough into 12 mounds and place them spaced out on the prepared baking sheets.

Bake the cookies for 11-13 minutes or until the tops appear cracked and edges are golden.

Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack.