In a small bowl, mix 1 tablespoon of softened unsalted butter, 2 tablespoons of light brown sugar, and 1 heaping tablespoon of gochujang until smooth. Set aside.

In a large mixing bowl, cream together 7 tablespoons of unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of light brown sugar until light and fluffy, about 2-3 minutes.

Mix in 1 large egg and 1 teaspoon of vanilla extract until well combined.

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground cinnamon.

Gradually incorporate the dry mixture into the creamed mixture until just combined.

Cover the cookie dough tightly with plastic wrap and refrigerate for 10-15 minutes.

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

Remove the chilled dough and gently fold in the prepared caramel paste, creating a marbled effect.

Scoop out 12 evenly spaced mounds of dough onto the baking sheets.

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

Let cool on the baking sheets for 3 minutes before transferring to a wire rack.