Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed and no cocoa lumps remain.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until the mixture is lighter in color and slightly fluffy.

Add eggs one at a time, mixing well after each. Stir in vanilla and oil.

Gradually fold the dry ingredients into the wet mixture until just combined. The dough will be soft and slightly sticky; that texture is ideal for fudgy crinkles.

Roll the Biscoff cookie butter into 24 small balls (about 3/4 teaspoon each). Chill in the freezer for 10 to 20 minutes.

Scoop about 1 tablespoon of dough, flatten it, place a chilled Biscoff ball in the center, and carefully wrap the dough around to encase the filling.

Roll into a smooth ball, then roll in powdered sugar until well coated. Place balls 2 inches apart on the prepared sheet.

Bake for 10 to 12 minutes until the tops are cracked and edges are set; interiors should stay fudgy.

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.