Preheat the oven

• Preheat the oven to 180°C (160°C fan).
• Line a baking tray with parchment paper.

Cream the butter and sugars

• Cream together the softened butter, granulated sugar and brown sugar until light and fluffy.

Add the egg and vanilla

• Add the egg and vanilla extract, then mix until fully combined.

Make the cookie dough

• In a separate bowl, whisk together the flour, baking powder and salt.
• Gradually add the dry ingredients to the wet mixture and mix until a soft cookie dough forms.

Fold in the chocolate and cookies

• Fold in the white chocolate and chopped Biscoff cookies until evenly distributed.

Shape the cookies

• Divide the dough into 8 equal portions and roll each into a ball.
• Place the dough balls onto the prepared baking tray, leaving space between each one.
• Press a few extra pieces of white chocolate and Biscoff cookies into the tops.

Bake the cookies

• Bake until the edges are lightly golden but the centres are still soft.

Cool the cookies

• Let the cookies cool on the baking tray for 5 minutes.
• Transfer them to a wire rack to cool completely.

Finish and serve

• Finish each cookie with a swirl of melted Biscoff spread.
• Top with a piece of Biscoff cookie.