add 1 tbsp butter, brown sugar, and gochujang to a small bowl and stir to combine. set aside.
prepare the cookie dough
add the 100g of butter, sugar, egg, salt, cinnamon, and vanilla into a large bowl. whisk to combine.
add the flour to the mixture and gently incorporate with a rubber spatula.
to create the swirling effect, spoon the gochujang caramel onto the surface of the cookie dough in 4-5 blobs. using a spoon or small rubber spatula, lightly mix the dough with caramel to create the swirls. do not overmix as you want ribbons of gochujang caramel throughout the cookie.
allow the swirled cookie dough to chill the fridge for 15 minutes to retain the distinct ribbon pattern.
prepare 2 baking sheets with parchment paper.
preheat the oven to 350℉
after the dough is chilled, use an ice cream scoop to drop approximately ¼ cup rounds of dough onto a cookie sheet. leave a lot of room between cookies as they will spread quite wide. you should have 4 cookies per sheet.
bake at 350℉ for 12 minutes. halfway through the bake, rotate the pan. the cookies are done when they are lightly brown on the outer edge and dry set in the centre. remove from the oven.
allow the cookies to cool completely in the pan. they will continue cooking as they cool. enjoy!