"Create a cookie recipe that uses exactly 200 g of Biscoff cookie butter. The user prefers chewy cookies with a relatively high butter-to-flour ratio and may like some bread flour for chew. The recipe can include optional mix-ins from Whittakers Creamy Caramel Chocolate and/or Ferrero Rocher Easter Eggs, or no mix-ins at all. Use metric units only. Make it practical and accurate, with clear guidance on whether the cookie butter should replace some or all of the butter, how to balance sweetness and spread, and how to chill or freeze the dough for a chewy texture. If mix-ins are included, note how caramel-filled chocolate behaves during baking and how to prevent leakage or excessive spreading."