Step 1

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Step 2

Mix together the dry ingredients - Combine all purpose flour, baking soda, baking powder, and kosher salt in a bowl. Whisk together and set aside.

Step 3

Add room temperature butter and creamy cookie butter spread to a large bowl. Use a stand mixer with the paddle attachment or an electric hand mixer to cream the two ingredients together for about 2 minutes, until fluffy and lighter in color. Then add brown sugar and white sugar and continue to mix for another 3 minutes.

Step 4

Add egg and egg yolk and vanilla extract and mix until fully combined. Scrape down the sides of the bowl as needed. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined and all flour streak are gone.

Step 5

Use a large cookie scoop or spoon to scoop out 2 1/2 tbsps of dough. Roll into cookie dough balls and place on prepared baking sheet. Bake for 12-14 minutes, until crispy edges begin to form. (Pro tip: it is better to under bake cookies than to overcook them!)

Step 6

Pull them out of the oven and let the cookies cool on the baking sheet for 3 minutes then allow them to cool on a wire rack until completely cooled.

Step 7

Use the back of a spoon and gently tap the center of the cookies to make a "well" for the biscoff. Spoon about 1 tbsps of the lotus biscoff spread on top of the baked cookies. (If biscoff is stiff, microwave for about 30 seconds until melted) Add crumbled biscoff cookie crumbs and broken lotus biscoff cookies on top.