Ingredients
Method
- In a medium bowl using either a stand mixer or a hand mixer, cream together room temperature butter and both sugars until light and fluffy, 2-3 minutes. Scrape the bottom and edges of the bowl occasionally.
- Add in each egg one at a time, mixing thoroughly in between each addition. Add in the vanilla extract and mix until combined.
- In a separate bowl sift together the flour, cornstarch, salt, baking soda, and baking powder.
- Slowly add dry ingredients to the butter, sugar and egg mixture. On low speed mix until the dry ingredients are just combined. A few small streaks of flour is okay.
- Add in the white chocolate chips and chopped Biscoff cookie pieces. Using a spatula or a wooden spoon mix in until thoroughly combined. Using a cookie scoop, scoop out cookie dough into 16 equal balls. Place on a parchment lined baking sheet and cover with plastic wrap. Refrigerate for 8 hours, or overnight, until ready to bake.
- When ready to bake preheat oven to 350°. On a parchment lined baking sheet arrange six cookie dough balls spaced out evenly. Bake for 9-12 minutes. Mine were perfect at 10 minutes. They will still be pale but appear just set in the middle.
- Transfer cookies onto a wire rack. After about 5 minutes, while the cookies are still warm, use the back of a rounded teaspoon to make an indention in the center of the cookies. Fill the indention with about a teaspoon of cookie butter. After about 5 more minutes the cookie butter will be mostly melted from the heat of the cookie. If desired use a toothpick to swirl the cookie butter and ensure it is all melted and smooth. Press a half of a Biscoff cookie into the cookie while it is still warm. Top with crushed Biscoff cookies pieces.
Notes
Cookie dough balls can be frozen and baked from frozen if desired. If doing so you may have to add 1-2 minutes to the baking time. Baked cookies will stay fresh in an airtight container for about 3 days.