In a small bowl, mix together softened butter, light brown sugar, and gochujang until smooth and creamy, about 2-3 minutes.

In a larger mixing bowl, cream remaining softened butter with granulated sugar and light brown sugar for 3-5 minutes until light and fluffy.

Add the egg and vanilla extract, mixing until fully incorporated.

In another bowl, whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon.

Gradually add dry mixture into the butter-sugar mixture, mixing until no visible flour remains.

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

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

Remove cookie dough from refrigerator and gently fold dollops of caramel paste into dough to create a marbled effect.

Using a cookie scoop or tablespoon, portion out 12 mounds of cookie dough onto prepared baking sheets.

Bake for 11-13 minutes until tops are cracked and golden brown.

Allow cookies to cool on sheets for 3 minutes before transferring to wire rack for complete cooling.