Prepare Gochujang Caramel Paste: Combine 1 tablespoon of softened unsalted butter with 2 tablespoons of light brown sugar and 1 heaping tablespoon of gochujang in a small bowl. Blend until smooth, then set aside.

Make Cookie Dough: Cream together 7 tablespoons of unsalted butter, ¼ cup each of granulated sugar and light brown sugar until fluffy. Add 1 large egg and 1 teaspoon vanilla extract, mixing well.

Combine Dry Ingredients: Whisk together 1.5 cups flour, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon cinnamon. Gradually mix into the wet ingredients until just combined.

Chill Dough: Wrap the dough in plastic wrap and refrigerate for 10-15 minutes to enhance texture.

Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Marble the Caramel Paste: Fold the gochujang caramel into the dough gently to create a marbled effect.

Scoop Cookies: Portion dough into 12 equal mounds on parchment-lined sheets, spacing 2 inches apart.

Bake: Bake for 11-13 minutes until tops are cracked and golden. Watch carefully towards the end.

Cool: Allow to cool on baking sheets for 3 minutes before transferring to a wire rack.