1-Mix the wet ingredients: Start by beating together the cooled melted butter, cookie butter, and light brown sugar until the mixture looks light and creamy. This usually takes about 2 to 3 minutes. Use a hand mixer or stand mixer if you have one, because the extra air helps the cookies bake up with a softer center. Next, add the egg and vanilla extract. Keep beating for another 2 to 3 minutes until the mixture looks fluffy and smooth. Room-temperature egg works best because it blends in more easily. If you are baking for family or friends with different tastes, this is also the stage where you can decide whether to add a little cinnamon for warmth.

2-Combine the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder. Then mix in the kosher salt. Sifting helps break up clumps and keeps the flour light, which matters when you want a soft cookie instead of a dense one. Measure flour by spooning it into the cup and leveling it off. This prevents packing too much flour into the dough, which can make the cookies dry. If you bake often, this one habit can make a big difference in how your cookies turn out.

3-Bring the dough together: Add the dry ingredients into the wet mixture and stir until just combined. Scrape the bowl as needed so no dry pockets are left behind. You do not want to overmix here, since that can make the cookies tough instead of tender. Once the flour is incorporated, stir in the semisweet chocolate chips and the broken cookie butter cookie pieces. Mix until they are evenly spread through the dough. If you like a more dramatic look, save a handful of chocolate chips and press them on top before baking. Because this dough uses melted butter, chilling is not optional if you want thick Chocolate Chip Biscoff Cookies with less spread.

4-Chill the dough for better shape: If the dough feels too soft, refrigerate it for about 30 minutes first. Then portion the dough using a quarter-cup scoop onto a lined baking sheet. Once the dough balls are shaped, refrigerate them for at least 1 hour. This resting time helps the butter firm up, which keeps the cookies from flattening too quickly in the oven. If you are short on time, even a quick chill is better than none. But for the best result, give the dough the full hour. Busy bakers often appreciate that this step can be done ahead of time, which makes the final bake much easier.

5-Bake until the edges are golden: When you are ready to bake, preheat the oven to 350°F and place the rack in the middle position. Line a baking sheet with parchment paper so the cookies release easily and brown evenly. Bake 6 dough balls at a time for 14 to 15 minutes. The edges should look golden brown, while the centers still look slightly underbaked. That is exactly what you want. The cookies will keep cooking from the residual heat after they come out of the oven. If you want smaller cookies, use a 3-tablespoon cookie scoop and reduce the baking time to about 12 minutes. This is a great option when you are baking for a party, a lunchbox, or a smaller household.

6-Shape, cool, and finish: For a prettier finish, use a round cookie cutter right after baking to gently shape the cookies into perfect circles. If you do not have one, use a spatula to tuck in the edges while the cookies are still warm. This is a small touch, but it makes the cookies look bakery-style. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. This rest time helps them set up without breaking. After they cool completely, microwave the topping cookie butter for about 15 seconds until it becomes pourable, then drizzle it over the cookies before serving. The full process takes about 20 minutes of prep time, 15 minutes of bake time, and 1 hour of chilling, for a total time of about 1 hour and 35 minutes. The recipe yields about 12 large cookies, which tend to disappear quickly.