Prepare Gochujang Caramel Paste by mixing the butter, light brown sugar, and gochujang in a small bowl until smooth.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, then add the egg and vanilla.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Gradually add to the creamed mixture until just combined.

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 in spoonfuls of the prepared gochujang caramel paste into the cookie dough.

Scoop the cookie dough onto the prepared baking sheets, spacing them evenly.

Bake the cookies for 11-13 minutes, or until golden around the edges.

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

Store cooled cookies in an airtight container at room temperature.