Step 1

Melt the butter in a medium saucepan over low-medium heat, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty.

Step 2

Pour it into a bowl and allow it to cool down for around 8 minutes.

Step 3

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 4

While the butter is cooling, in a small bowl whisk together the flour, baking soda, cinnamon, and salt.

Step 5

When the butter is only slightly warm to the touch, add the brown sugar, granulated sugar, vanilla, egg, and Biscoff cookie butter and whisk it together until well combined.

Step 6

Tip the dry ingredients into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining.

Step 7

If the cookie dough is still very warm due to the butter, let it cool a bit more before adding the chocolate chips so they don't melt into the dough.

Step 8

Add in the chocolate chips and continue stirring until combined.

Step 9

Roll the cookie dough into balls using around 2 tablespoons of dough for each cookie.

Step 10

Space them out around 2 inches apart on the prepared cookie sheet.

Step 11

Bake the cookies for around 9 minutes until the edges are set but the top of the cookies is still soft.

Step 12

Right out of the oven, you can gently push some broken Biscoff cookies into the top of the hot cookies.

Step 13

While the cookies are still warm, dollop a little extra cookie butter on top of each cookie. This will melt down into a little puddle and add extra flavor and texture.

Step 14

Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.