In a small bowl, combine ½ cup of softened unsalted butter, ¾ cup of light brown sugar, and 2 tablespoons of gochujang. Whisk until smooth and glossy, about 2-3 minutes.

In a larger bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and the remaining ¼ cup of brown sugar. Beat for 3-4 minutes until light and fluffy, then add one large egg and 1 teaspoon of vanilla extract, mixing until smooth.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of kosher salt, and 1 teaspoon of ground cinnamon. Gradually add to the butter-sugar mixture, stirring gently until no dry flour remains.

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

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

Take chilled dough and gently fold in the prepared gochujang caramel paste to create a marbled effect.

Using a cookie scoop, portion out 12 mounds and space them evenly on the prepared baking sheets.

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

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

Store in an airtight container at room temperature for up to 3 days.