Begin by scooping 13 teaspoon-sized balls of Biscoff cookie butter onto a sheet of parchment paper. Place them in the freezer for about 15 minutes.

While your cookie butter balls are chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium mixing bowl, cream together 1/2 cup of room-temperature butter and 1 cup of Biscoff cookie butter until smooth. Then, add 3/4 cup each of brown sugar and granulated sugar, mixing until fluffy. Incorporate one large room-temperature egg and one teaspoon of vanilla extract.

Next, add 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, and 1 3/4 cups of all-purpose flour to the wet mixture. Mix gently until just combined.

Using a 3-tablespoon cookie scoop, form large dough balls, encasing the frozen Biscoff cookie butter in the center. Place 6 to 7 dough balls on each baking sheet.

Bake for 11 to 13 minutes, watching for the edges to turn golden brown while the centers remain soft. Let the cookies cool for a few minutes before transferring to a wire rack.

While cooling, melt any remaining Biscoff cookie butter in the microwave. Drizzle it over the cookies and sprinkle flaked salt on top.