Line a baking sheet with parchment paper.
Scoop teaspoon-sized dollops of Biscoff cookie butter onto the sheet and freeze for 20–30 minutes. (This makes stuffing the cookies much easier!)
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
Gradually mix the dry ingredients into the wet ingredients until combined.
Fold in the chocolate chips. Save some of the chopped chocolate for topping off your cookies.
Let the dough rest in the fridge for an hour
Scoop about 2 tablespoons of dough and flatten it in your palm.
Place a frozen Biscoff scoop in the center, then top with another small piece of dough. Seal the edges and gently roll into a ball.
Place the stuffed dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked.
