Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside.

In a small bowl, whisk together the flour, allspice, baking powder, baking soda, and salt. Keep this dry mixture off to the side.

In a large bowl, beat the butter, brown sugar, and white sugar with a hand mixer on high until light and fluffy, about 3 minutes. (If using a stand mixer, attach the paddle.)

Add the egg yolks and vanilla extract, then continue mixing on high until the mixture turns pale and fluffy, about 1–2 minutes.

Mix in the cookie butter on medium-low speed until fully blended.

Gradually add the dry ingredients to the wet mixture, stirring on low, then medium-low speed, just until everything comes together.

Using a 2-tablespoon cookie scoop, portion the dough into balls and place 6 at a time on the prepared baking sheet, leaving 2 inches between each.

Bake for 10–11 minutes. Once removed from the oven, gently press a Biscoff cookie into the center of each warm cookie butter cookie. Allow them to rest on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool for 10–15 minutes, or until they’re firm enough to handle.

Store in an airtight container for up to 3 days, or freeze for up to 2 weeks.