Mix together 2 tablespoons of softened unsalted butter, 3 tablespoons of light brown sugar, and 2 tablespoons of gochujang until smooth and creamy.

In a separate bowl, cream together ½ cup of melted unsalted butter, ½ cup of granulated sugar, and the remaining brown sugar until light and fluffy.

Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of kosher salt, and optional 1 teaspoon of ground cinnamon.

Cover the 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.

Fold in dollops of cooled gochujang caramel into the chilled dough.

Scoop out 12 mounds of dough onto the prepared baking sheets, keeping 2 inches apart.

Bake in the preheated oven for 11-13 minutes until the edges are golden brown.

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