In a medium bowl, combine 8 tablespoons of softened unsalted butter, 2 tablespoons of light brown sugar, and 1 heaping tablespoon of gochujang. Mix until smooth and creamy.

In a large mixing bowl, cream together the remaining unsalted butter and granulated sugar along with the prepared gochujang caramel. Beat until light and fluffy.

Whisk together the flour, baking soda, salt, and cinnamon. Gradually incorporate into the wet mixture until no flour streaks remain.

Cover the bowl and refrigerate the dough for about 10 to 15 minutes.

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

Fold in spoonfuls of the gochujang caramel paste to create a marbled effect in the dough.

Using a cookie scoop or two tablespoons, portion out the dough into 12 mounds on the prepared baking sheets.

Bake the cookies for 11 to 13 minutes until golden around the edges and slightly cracked on top.

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