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

In a large mixing bowl, cream together the butter, granulated sugar, and remaining light brown sugar until light and fluffy, about 3-4 minutes. Incorporate the egg and vanilla extract.

In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture.

Cover the cookie dough with plastic wrap and refrigerate for about 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, aim for a marbled effect.

Scoop the dough into 12 equal mounds and place them on prepared baking sheets, spaced about 2 inches apart.

Bake for 11-13 minutes until tops crack and are lightly golden. Edges should be slightly golden while centers remain soft.

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