Freeze the Biscoff spread

• Scoop teaspoons of Biscoff spread onto a parchment-lined chopping board.
• Place in the freezer for at least 1 hour until firm.

Whisk butter and sugars

• In a large bowl, whisk the softened butter with the granulated sugar and light brown sugar until well combined.

Add egg and vanilla

• Add the egg, egg yolk and vanilla extract.
• Mix until smooth and fluffy.

Add dry ingredients

• Add the flour, baking powder and finely crushed Biscoff cookies.
• Mix until just combined.

Fold in mix-ins

• Gently fold in the white chocolate chips and roughly chopped Biscoff cookies.

Portion and chill the dough

• Using an ice cream scoop, portion the dough into 10 equal balls of about 75 g each.
• Place them on a baking tray and refrigerate for 1 hour.

Preheat the oven

• Preheat the oven to 170 °C (fan).

Stuff the cookies

• Flatten a dough ball into a disk and place a frozen Biscoff ball in the center.
• Wrap the dough around it to seal completely.
• Repeat with the remaining dough, wearing gloves to prevent sticking.

Bake

• Bake in the preheated oven for about 12 minutes.

Cool and serve

• Let the cookies cool slightly, decorate if you like and enjoy.