In a mixing bowl, combine softened unsalted butter, light brown sugar, and Korean chili paste until smooth and well-blended. Use a hand mixer or a spatula for about 2-3 minutes until creamy.

In a separate large bowl, cream the remaining butter with granulated and brown sugars using a hand mixer for about 3-4 minutes, until light and fluffy. Add in a large egg and pure vanilla extract, beating well.

In another bowl, whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually incorporate this dry mix into the butter-sugar blend.

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

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

Once the dough is chilled, gently fold dollops of the prepared gochujang caramel into the cookie dough.

Using a cookie scoop or spoon, portion out 12 mounds of cookie dough onto the lined baking sheets, spaced about 2 inches apart.

Place the baking sheets in the preheated oven and bake for 11-13 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the sheets for about 3 minutes, then transfer to a wire rack to cool completely.