Preheat the oven to 375 degrees. Line a couple cookie sheets with parchment and set aside.
In the bowl of a stand mixer, combine the softened butter, cookie butter, sugar and brown sugar. Cream until smooth.
½ c unsalted butter, ½ c cookie butter, ¾ c brown sugar, ¼ c sugar
Add in the egg and vanilla. Mix until combined, scraping the sides often.
1 egg, 1 t vanilla
Using a food processor, crush 3 of the Biscoff cookies into fine crumbs.
10-15 Biscoff cookies
Add in the flour, baking soda, baking powder, salt and Biscoff crumbs. Mix until combined, scraping the sides often.
1 ½ c flour, ½ t baking powder, ½ t baking soda, ½ t salt, 10-15 Biscoff cookies
Fold in the white chocolate chips until they are evenly distributed.
1 c white chocolate chips
Using a medium ice cream scoop, divide the cookie dough between the cookie sheets, leaving at least 2-3 inches between each one to allow for spreading.
Bake in the preheated oven for 8-10 minutes or just until the edges are beginning to brown.
While baking, break the remaining Biscoff cookies in half, set aside.
10-15 Biscoff cookies
Remove the cookies from the oven and immediately insert a half of the cookie into the center while it is still hot.
Allow to cool completely.
Notes
Storage: Cookies should be stored in an airtight container for up to 3 days.