Start by scooping teaspoons of chilled Biscoff cookie butter. Place these small scoops onto a parchment-lined tray and pop them into the freezer for at least 30 minutes to firm up.

In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract.

In another bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined. Fold in white chocolate chips if desired.

Scoop a heaping tablespoon of cookie dough and flatten it in your hands. Place one of the frozen Biscoff cookie butter balls in the center and wrap the dough around the filling, sealing it completely.

Preheat your oven to 350°F (175°C). Arrange stuffed cookies on a parchment-lined baking sheet, leaving space between each cookie.

Bake for 10-12 minutes or until the edges are golden brown while the centers remain soft.

Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a cooling rack.

Enjoy cookies warm for the best experience, pairs well with cold milk or coffee, and optional vanilla ice cream on the side.