Cream the butter, Biscoff spread, brown sugar, white sugar, vanilla extract, and salt together until smooth and fluffy, about 2–3 minutes.

Add the eggs and egg yolk, mixing until creamy and well-combined.

Gradually mix in the all-purpose flour and baking soda, being careful not to overmix.

Fold in the chocolate chips until evenly dispersed throughout the dough.

Chill the dough in the refrigerator for about 1 hour.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Scoop out portions of dough, flatten them, and place a dollop of cookie butter in the center. Wrap the dough around the filling.

Bake for 11–12 minutes or until the edges are golden brown and the centers remain soft.

Press half of a Biscoff cookie into each warm cookie after removing them from the oven.

Cool on the tray for about 5 minutes before transferring them to a wire rack.