Cream butter and sugars

• Cream the melted butter with the dark brown sugar and light brown sugar until smooth.
• Add the vanilla and eggs and mix well.
• Mix in the Biscoff spread, then set aside.

Combine dry ingredients

• In another bowl, combine the flour, baking powder and salt.

Make the batter

• Fold the dry ingredients into the wet mixture until barely combined, with flour streaks still visible.
• Add the broken Biscoff cookies and white chocolate chips and fold gently without overmixing.

Fill the pan

• Pour the batter into the baking pan and spread evenly.
• Top with extra dollops of Biscoff spread and white chocolate chips if desired.

Bake

• Bake at 325 °F until set and golden.
• Once out of the oven, top with more Biscoff cookies if desired and let cool before cutting.