Step 1

In a small bowl, mix the caramel ingredients together with a fork until uniform, then set aside.

Step 2

In a mixing bowl, beat together remaining butter and granulated sugar until lightened in color and texture. Add eggs and vanilla and beat again until fully incorporated.

Step 3

Add salt, cinnamon, and baking soda, then mix well.

Step 4

Add flour and gently mix by hand or on low speed just until flour mixes in.

Step 5

Refrigerate dough 10-15 minutes.

Step 6

While dough chills, preheat oven to 350 degrees. Line cookie sheets with silpats or parchment paper.

Step 7

Once chilled, remove dough from fridge and add gochujang caramel to cookie dough in dollops. Use a stiff spatula to gently swirl the caramel into wide ribbons in the dough, using a C shaped stir, then turning the bowl and repeating. Do not overmix.

Step 8

Use a regular size cookie scoop to add 8 cookies per sheet. Make four rows of two, offset on the sheet.

Step 9

Bake cookies for 11-13 minutes until cracks appear on tops of cookies. Let cool on cookie sheets at least 5 minutes, then move to cooling rack.

Step 10

Store in airtight containers on your counter up to three days, with layers separated by parchment paper.