Begin by scooping 13 small, one teaspoon-sized balls of Biscoff cookie butter onto a sheet of parchment paper. Place them in the freezer for about 20 minutes, until frozen solid.

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

In a medium mixing bowl, combine ½ cup of room-temperature butter with ½ cup of Biscoff cookie butter. Beat until smooth and creamy. Add both brown sugar and granulated sugar, mixing until light and fluffy.

In a separate bowl, add ½ teaspoon of baking soda, ½ teaspoon of salt, and 1½ cups of all-purpose flour to the wet mixture. Mix until no dry flour remains.

Using a cookie scoop, portion out the prepared dough into large balls and press the frozen cookie butter into the center of each dough ball.

Place 6-7 filled cookie dough balls on the lined baking sheets and bake for 11-13 minutes.

Once baked, let cool for a few minutes, then drizzle with melted extra cookie butter and sprinkle with flaked salt.