In a mixing bowl, combine 2 tablespoons of softened unsalted butter, 1/4 cup of light brown sugar, and 1 tablespoon of gochujang. Whisk together until smooth.

In a large bowl, cream together 7 tablespoons of unsalted butter with 1/2 cup granulated sugar and 1/4 cup light brown sugar. Beat in 1 large egg and 1 teaspoon of vanilla extract until light and fluffy.

In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground cinnamon. Gradually incorporate into the butter and sugar mix.

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

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

Gently fold dollops of the prepared gochujang caramel paste into the cookie dough, creating a marbled effect.

Using a cookie scoop, portion out about 12 mounds of dough on the baking sheets. Bake for 11-13 minutes, until golden brown.

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