1-First, scoop 13 one-teaspoon size balls of cookie butter onto parchment or wax paper and place them in the freezer to firm up.

2-Next, preheat your oven to 350 F and line two baking sheets with parchment paper to prevent sticking. In a medium bowl, mix the ½ cup (113.5 g) butter at room temperature with ½ cup (118.29 g) cookie butter until it’s smooth and fluffy this is your flavorful base. Add the ½ cup (110 g) brown sugar and ⅓ cup (66.67 g) granulated sugar, mixing again until light and airy, then stir in the 1 large egg at room temperature and 2 teaspoons vanilla for extra depth.

3-Now, add the ½ teaspoon baking soda, ½ teaspoon salt, and 1½ cups (210 g) all-purpose flour to the bowl, and mix on low speed. Be careful not to over mix leave a few flour remnants for the best results. Scoop the dough into large balls using a 3-tablespoon cookie scoop, then take the frozen cookie butter balls from the freezer and push one into each dough ball, covering it completely. Place 6-7 cookies on each baking sheet, spacing them out for even baking.

4-Bake for 11-13 minutes or until the edges turn golden brown, and you’ll have cookies with that perfect soft center. Once they’re done, melt the 2 tablespoons cookie butter in the microwave for 15-20 seconds, drizzle it over the baked cookies, and sprinkle with flaked salt. Let them cool and set before enjoying for total prep, it takes about 41 minutes including that 15-minute freezing time.