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

In a large mixing bowl, cream together 7 tablespoons of unsalted butter, 1/4 cup of granulated sugar, and 1/2 cup of light brown sugar until light and fluffy, about 3 minutes. Add 1 large egg and 1 teaspoon of vanilla extract, beating until well combined.

In a separate medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground cinnamon. Gradually add this dry mixture to the butter-sugar mixture, mixing just until combined.

Cover the dough bowl with plastic wrap and refrigerate for about 10 to 15 minutes to reduce spreading during baking.

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

Once the dough is chilled, gently fold in dollops of gochujang caramel paste into the cookie dough to maintain the marbled effect.

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

Bake for 11 to 13 minutes, or until the tops are slightly cracked and the edges are golden brown.

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

Once cooled, store cookies in an airtight container at room temperature for up to three days.