Prepare Gochujang Caramel Paste by combining 1 tablespoon of softened unsalted butter with 2 tablespoons of light brown sugar and 1 heaping tablespoon of gochujang. Mix until smooth and creamy.

Make the Cookie Dough by creaming together the remaining 7 tablespoons of softened butter, 1 cup of granulated sugar, 2 tablespoons of light brown sugar, 1 large egg, and 1 teaspoon of vanilla extract until light and fluffy, around 3-5 minutes.

Mix the Dry Ingredients by whisking together 1.5 cups of all-purpose flour, 1/2 teaspoon of baking soda, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of ground cinnamon. Gradually add to the wet mixture and mix on low until combined.

Chill the Dough by covering the bowl with plastic wrap and refrigerating for 10-15 minutes. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Incorporate Caramel by gently swirling the gochujang caramel paste into the cookie dough, creating a marbled effect without fully mixing it in.

Bake the Cookies by scooping about 3 tablespoons of dough for each cookie onto the prepared sheets, leaving space between them. Bake for 11-13 minutes until edges are golden brown.

Cool and Store by letting cookies cool on sheets for 3 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 3 days.