In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1 teaspoon each of baking powder and baking soda, and ½ teaspoon of kosher salt.

In a separate large bowl, combine ½ cup of melted unsalted butter with ½ cup of Biscoff cookie butter, ¾ cup of light brown sugar, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.

Crack in 2 large eggs into your wet mixture and mix until fully combined.

Gradually fold the dry ingredients into the wet mixture, stirring until just combined.

Gently fold in 1 cup of semisweet chocolate chips.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Mix together 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Roll chilled dough into 1-inch balls and coat in the sugar mixture.

Place dough balls on prepared sheets and bake for 12-14 minutes, or until edges turn golden brown.

Allow cookies to cool on sheets for about 5 minutes before transferring to wire racks to cool completely.