Biscoff Stuffed Chocolate Chip Cookies

Directions

1. Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of cookie butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Add both sugars to the bowl of the mixer along with the cooled melted butter. Beat on medium speed until blended, about 2 minutes. Add the egg, yolk, and vanilla, mixing until incorporated and scraping down the sides of the bowl as needed. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Fold in the chocolate chips and mix until evenly distributed.
4. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen cookie butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and cookie butter.* Cover and refrigerate for at least 30 minutes or overnight.
5. When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Bake the cookies for 8-10 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks, allow to cool for 10 minutes on the baking sheet then remove to the wire racks.