Preheat the oven

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

Cream butter and sugars

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

Add egg and vanilla

• Add the egg and vanilla extract and 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 cookie dough forms.

Fold in the fillings

• Gently fold in the chopped white chocolate and crushed Biscoff cookies until evenly distributed.

Stuff the cookies

• Divide the dough into 8 portions and roll each into a ball.
• Flatten each ball slightly and place a frozen Biscoff spread ball in the centre.
• Seal the dough completely around the filling.

Top and arrange

• Place the cookies on the prepared baking tray, leaving space between each one.
• Press extra chocolate pieces and Biscoff crumbs on top.

Bake

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

Cool

• Let the cookies cool on the tray before transferring them to a wire rack.

Finish

• Drizzle with melted Biscoff spread and top each cookie with a piece of Biscoff cookie.