1-First Step: Cream the cooled melted butter, cookie butter, and brown sugar together until light and creamy.

2-Second Step: Add the egg and pure vanilla extract, then beat until fluffy.

3-Third Step: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and kosher salt.

4-Fourth Step: Gradually mix the dry ingredients into the wet ingredients. Mix until incorporated, scraping down bowl sides as needed.

5-Fifth Step: Stir in the semisweet chocolate chips and the 8 broken cookies (pieces).

6-Sixth Step (optional): If the dough is too soft, refrigerate for 30 minutes to firm it up.

7-Seventh Step: Portion dough into quarter-cup scoops and place on a lined baking sheet.

8-Eighth Step: Refrigerate the dough for at least one hour. This solidifies fat and helps prevent excessive spreading.

9-Ninth Step: Preheat the oven to 350°F and place the rack in the middle.

10-Tenth Step: Bake 6 cookies at a time spaced about 2 inches apart for 14 to 15 minutes. Bake until edges are golden brown and centers remain slightly underbaked.

11-Eleventh Step: To keep cookies round, swirl a round cookie cutter over warm cookies or push edges inward with a spatula after baking.

12-Twelfth Step: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack until completely cooled.

13-Final Step: Warm additional cookie butter for 15 seconds and drizzle over the cooled cookies before serving.