Gather all your ingredients for the Biscoff Cookie Butter Cookies. If you desire gooey pockets of cookie butter, freeze the Biscoff cookie butter for 30 minutes.

In a mixing bowl, cream together the room temperature unsalted butter and the chilled Biscoff cookie butter for 2-3 minutes until light and fluffy.

Add granulated sugar and brown sugar to the creamed mixture. Mix well, then beat in the egg and vanilla extract.

Whisk together flour, baking soda, and salt in a separate bowl. Gradually add this to the wet ingredient mixture and stir gently until just incorporated.

Use a cookie scoop to drop portions of dough onto a lined baking sheet, leaving space between each. Flatten each slightly and create an indentation. Add a dollop of Biscoff cookie butter and cover with another piece of dough.

Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes until edges are golden and centers look soft. Cool on a rack.

For an optional topping, drizzle melted Biscoff cookie butter over the cooled cookies.