Preheat the Oven

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Prepare the Biscoff Cookies

Pulse 16 Biscoff cookies in a food processor or blender until they form fine crumbs. This will infuse the dough with Biscoff flavor throughout every bite.

Cream the Wet Ingredients

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, milk, brown sugar, and granulated sugar together. Beat for 3-4 minutes until light and fluffy. This step helps create a soft, chewy texture.

Add the Eggs, Vanilla, and Cookie Butter

Once the butter-sugar mixture is fluffy, add the eggs and vanilla extract, mixing until fully combined. Then, add the Biscoff cookie butter and mix until smooth.

Add the Dry Ingredients

In a separate bowl, whisk together the flour, cookie crumbs, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and tender.

Stir in the White Chocolate Chips

Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.

Scoop and Shape the Dough

Use a ¼ cup cookie scoop to portion out the dough into uniform balls. Roll them between your hands to smooth them out. Space them a few inches apart on the prepared baking sheets to allow for spreading.

Bake the Cookies

Bake for 8-10 minutes or until the cookies are golden around the edges but still slightly soft in the center. Don’t overbake! They will continue to set as they cool.

Final Touches

Let the cookies rest on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

For an extra indulgence, press a Biscoff cookie piece or additional white chocolate chips onto each cookie while they are still warm.