Prepare Gochujang Caramel Paste by mixing ½ cup of softened unsalted butter and 1 cup of light brown sugar in a saucepan over low heat for 3-4 minutes.

Mix in 2 tablespoons of gochujang and set aside to cool.

In a large bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar until fluffy.

Add 1 large egg and 1 teaspoon of vanilla, mixing until combined.

In a separate bowl, whisk together 1.75 cups of all-purpose flour, 1 teaspoon of baking soda, 0.5 teaspoon of kosher salt, and 1 teaspoon of ground cinnamon.

Gradually add dry ingredients to the wet mixture, stirring gently to combine.

Chill the dough in plastic wrap for 10-15 minutes to prevent spreading.

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

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

Scoop out portions of dough onto baking sheets, leaving space for spreading.

Bake for 11-13 minutes until edges are golden brown.

Cool on sheets for 3 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days.