In a large bowl, whisk together the butter, cookie butter, granulated sugar, brown sugar, and salt until smooth and there are no more lumps.

Whisk in the egg and vanilla. Continue to mix until the yolk is broken and the mixture is smooth.

Add the flour, baking soda, and salt and fold together until combined and there are no more white streaks of flour. Be careful not to over mix which could result in cakier cookies.

Fold in chocolate chips and then chill the dough in the refrigerator covered for at least 30 minutes. The longer the dough sits the deeper color and more caramelized the flavor will become.

When you’re ready to bake preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop the cookie dough and roll into a ball and place onto the parchment lined cookie sheet. Leave about 4 inches of space between each cookie.

Bake for 12-15 minutes or until the edges of the cookies have started to slightly brown. Remove from the oven and add small pieces of cookie butter onto the warm cookie. Let cool before serving.