Biscoff Cookies

Instructions

Preheat Oven:

Preheat your oven to 375°F. Line a baking sheet with parchment paper.


Prepare Cookie Butter:

Line a plate or small baking sheet with parchment paper. Measure out 1 cup of cookie butter for the dough and set aside. With the remaining 1/2 cup, scoop out 24 small dollops (about 1 teaspoon each) onto the parchment paper and place in the freezer.


Mix Wet Ingredients:

In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar for 1 minute. Add 1 cup of cookie butter and mix for an additional 2-3 minutes until light and fluffy. Mix in the eggs, egg yolk, and vanilla extract until well combined.


Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 1/2 cups of white chocolate chips.


Shape Dough:

Scoop the dough into 24 balls, about 3 tablespoons each. Remove the cookie butter dollops from the freezer. Press a deep indentation into the center of each dough ball, place a dollop of frozen cookie butter inside, and seal the dough around it. Roll back into balls and top with extra white chocolate chips if desired.


Chill Dough:

Place the dough balls on a large plate and refrigerate, covered, for 30 minutes.


Bake:

Arrange the chilled dough balls on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the tops are no longer shiny. Be careful not to over-bake.


Cool and Decorate:

Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack. If desired, melt the vanilla melting wafers in the microwave according to package instructions and drizzle over the cookies. Sprinkle with crushed Biscoff cookies for an extra touch.