Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Pulse 16 Biscoff cookies into fine crumbs in a food processor; set aside 8 cookies as chunks.

Cream together 1 cup of cold, cubed salted butter, 1 cup of light brown sugar, and ½ cup of granulated sugar on medium speed for 3-4 minutes until light and fluffy.

Add in 2 large eggs and 2 teaspoon of vanilla extract, and beat until fully combined.

Fold in 1 cup of Biscoff cookie butter until the mixture is smooth.

Gradually stir in 2 ¾ cups of all-purpose flour, 2 teaspoon of cornstarch, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt until just combined.

Fold in the reserved Biscoff cookie chunks and 1 ½ cups of white chocolate chips.

Scoop dough using a ¼ cup scoop onto the prepared baking sheets, spacing 2 inches apart.

Bake for 8-10 minutes until cookies are set but slightly underbaked in the center.

Press half of a reserved Biscoff cookie on top of each warm cookie and cool on the baking sheet for 10 minutes.

Transfer cooled cookies to a wire rack for complete cooling.