In a mixing bowl, combine softened butter, light brown sugar, and gochujang. Mix until smooth.

In a large bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar with a hand mixer until fluffy.

Add one large egg and vanilla extract, mixing until combined.

In a separate bowl, whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon.

Gradually add dry ingredients to the butter-sugar mixture, mixing until just combined.

Cover the bowl and refrigerate the dough for 10-15 minutes.

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

Fold the gochujang caramel paste into the cookie dough, creating a marbled effect.

Scoop 12 mounds of cookie dough onto prepared baking sheets, leaving space in between.

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

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