Biscoff Cookie Butter Cookies

**Cookies need to chill for at least 30-minutes before baking**

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, brown sugar and white sugar and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the cookie butter and beat into the mixture until light and fluffy. Add the egg and vanilla extract to the mixture and beat on medium-high speed until incorporated.

Change the speed of the mixer to low, and slowly add the flour, salt, nutmeg and baking soda and baking powder, mixing only until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are well incorporated. Fold in the chocolate chips (if using).

Place a piece of plastic wrap on the counter and dump the cookie dough onto the plastic wrap. Wrap the dough tightly in the plastic wrap and place in the refrigerator to chill for at least 30-minutes (I chilled my dough overnight).

Once dough has chilled, preheat oven to 350-degrees and line two large cookie sheets with parchment paper. Use a standard sized cookie scoop to scoop cookie dough balls and place onto the prepared baking sheet.

Bake cookies for 10-12 minutes, or.until the edges are lightly browned or your desired donenress. Cookies may appear under done, but they firm up after they have set.