The Best Biscoff Butter Cookies Recipe

0 Line two baking sheets with parchment paper.
1 In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1/2 cup Biscoff cookie butter, granulated sugar, and brown sugar on medium-high speed for 1 1/2 minutes until pale and fluffy.
2 Add vanilla extract and egg and mix until fully combined.
3 In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4 Add dry ingredients to the wet mixture and mix on low until just combined.
5 Fold in white chocolate chips and 1/3 cup of the Biscoff cookie chunks, reserving the rest for topping.
6 Chill the dough 20 minutes. If you’d like thicker cookies, or if your dough is too soft, add 20-30 more minutes to chilling
11 Pre-heat your oven to 350℉
7 Scoop the dough with a 3-tablespoon cookie scoop onto the baking sheets. Keep the shapes loose and don't roll the cookies.
8 Press reserved Biscoff cookie chunks into the tops of each dough mound.
9 Place cookies 2 1/2 inches apart and bake for 9–12 minutes, until edges are set and centers still look soft.
10 Let the baked cookies cool completely on the pan. Microwave the 1/4 cup remaining cookie butter for a few seconds until smooth and pourable, then use a spoon to drizzle it over the cookies.