Begin by preparing your dry ingredients for the Biscoff Cookie Butter Cookies. In a mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream together ½ cup of room-temperature unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.

Add ¾ cup of smooth Biscoff cookie spread to your creamed butter and sugars, mixing on low speed until just combined.

Incorporate 2 large eggs and 1 teaspoon of pure vanilla extract into the bowl, beating until fully combined and smooth.

Slowly add the dry mixture to your wet ingredients, mixing on low speed until just combined, then fold in 1 cup of mini chocolate chips.

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

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

Once the dough has chilled, use a large cookie scoop to portion out dough and place 6 cookie balls per baking sheet, spaced about 2 inches apart.

Bake in the preheated oven for 13-15 minutes or until the edges are lightly golden.

Allow the cookies to cool for 5 minutes, then press a teaspoon into the center of each cookie and fill with melted Biscoff cookie butter.