Sift the all-purpose flour into a mixing bowl, then add the baking soda and salt. Mix gently to combine and set aside.

In another bowl, beat the unsalted butter, brown sugar, and granulated sugar using an electric mixer on high speed for about 2 minutes until light and fluffy.

Add the Biscoff cookie spread to the mixture and mix until just combined.

Incorporate the pure vanilla extract and room temperature eggs, mixing on high speed for about 1 minute until smooth.

Gradually add the sifted dry ingredients into the wet mixture while mixing on low speed until just combined. Fold in the mini chocolate chips.

Chill the cookie dough for 30 minutes to help it firm up.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Using a large cookie scoop, place mounds of dough on the prepared sheets, spacing them apart.

Bake one sheet at a time for about 13-15 minutes until the edges begin to turn golden brown.

Once baked, press a hole in the center of each cookie using a teaspoon to create a pocket for filling.

Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

Melt the remaining Biscoff cookie butter and add a teaspoon into each hole of the cookies.