Line a baking sheet with parchment paper then drop 8 dollops (½tbsp each) of cookie butter (from the ¼ cup of cookie butter) on it then freeze for 15-20 minutes.
¼ cup Cookie butter
Preheat the oven to 350F then line a large baking sheet and set aside.
In a large bowl cream the butter, cookie butter, brown sugar, and granulated sugar. Add in the egg and vanilla extract and mix again.
½ cup butter, ½ cup cookie butter, ½ cup brown sugar, ⅓ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
Mix in the flour, corn starch, baking soda, and salt.
1 & ¾ cup all purpose flour, 1 tablespoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
Scoop large cookie dough balls (¼ cup worth of cookie dough), make a well in the center, and stuff each one with the frozen cookie butter dollop. Fold the cookie dough over to seal then place on the prepared baking sheet and bake for 10 minutes.
Allow the cookies to cool down and drizzle with melted cookie butter and a sprinkle of Biscoff cookie crumbs.