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

In a large mixing bowl, cream together 7 tablespoons of unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of light brown sugar until fluffy, about 2-3 minutes. Add the large egg and vanilla extract, blending until smooth.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoon of baking soda, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of ground cinnamon. Gradually mix the dry ingredients into the creamed mixture until no dry flour remains.

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

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

Gently fold in the gochujang caramel paste into the chilled dough.

Scoop rounded dough onto prepared baking sheets, spacing them 2 inches apart.

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

Remove cookies from the oven, let cool for 3 minutes on baking sheets, then transfer to a wire rack.

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