In a small mixing bowl, combine 1 tablespoon of softened butter, 2 tablespoons of light brown sugar, and 1 tablespoon of gochujang. Stir until smooth.

In a large mixing bowl, cream together 7 tablespoons of unsalted butter and the remaining sugars until light and fluffy for about 2-3 minutes. Add in one egg and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, 0.5 teaspoon of kosher salt, and 0.5 teaspoon of ground cinnamon.

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

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

After chilling, gently fold in dollops of the gochujang caramel paste into the dough.

Using a cookie scoop, portion out 12 mounds of the dough onto the baking sheets, spacing them about 2 inches apart.

Bake for 11-13 minutes until the edges are golden and the centers look slightly underbaked.

Allow the cookies to rest for 3 minutes before transferring to a wire rack.

Store cooled cookies in an airtight container at room temperature.