In a mixing bowl, whisk flour, salt, and baking soda together and set aside.

In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes.

Add egg, ½ cup of cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.

Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.

Fold in the crushed Biscoff cookies and cinnamon chips.

Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top. Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.

Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you'd like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.

When ready to bake, preheat the oven to 350°F.

Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.

Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.