Instructions

• Preheat the oven to 350°F. While the cooker’s getting ready, this warms up all the ingredients and makes baking smoother.
• Cream together butter, cookie butter, brown sugar, and granulated sugar in a bowl. Y’all wanna get a nice smooth mix with no lumps.
• Beat in the egg and vanilla extract until it’s all well combined. The batter will look shiny and kinda thick now.
• In another bowl, whisk flour, cornstarch, baking soda, and salt. This dry mix is the backbone for your cookies’ texture.
• Slowly mix the dry into the wet ingredients until just combined. Don’t overdo it or the cookies might turn tough.
• Scoop out dough portions, flatten in your palm, then add a tablespoon of cookie butter in the center. Wrap the dough around it and roll it ball-shaped evenly.
• Place dough balls on a parchment-lined baking sheet, spaced well apart so they’ve room to spread. Bake 10-12 minutes till edges hold but center stays soft.
• Once out, drizzle extra cookie butter on top for that glossy biscoff finish. Let cookies cool for a few minutes on sheet before moving to a wire rack.