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Scoop 13 one teaspoon size balls of biscoff cookie butter onto a piece of parchment or wax paper and place into the freezer to freeze.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Place butter and ½ cup of biscoff cookie butter in a medium bowl and mix together until smooth. Add both sugars and mix again until light and fluffy. Add egg and vanilla and mix in.
Add salt, baking soda and flour to the bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl.
Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop. Take the frozen cookie butter balls out of the freezer. Push cookie butter balls into the cookie dough, making sure to completely cover with cookie dough.
Place 6-7 cookies on a baking sheet.
Bake the cookies for 11-13 minutes, or until golden brown along the edge. Melt 2 tablespoons of cookie butter in the microwave for 15-20 seconds. Drizzle on baked cookies and sprinkle with some flaked salt. Allow to cool/set.