Beat together the softened butter, brown sugar and granulated sugar until pale and creamy using a stand mixer with flat beater attachment or electric hand held beaters. Make sure to beat at least 2-3 minutes.

Add the Biscoff spread, egg and vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.

Add the flour and baking soda and mix until just combined.  Stir the white chocolate chips and chopped Biscoff cookies into the batter.  Transfer to the fridge to chill for at least 30 minutes.

Once the dough has chilled, preheat oven to 325°F.  Line 2 baking sheets with parchment paper.

Use a cookie scoop (1 tablespoon) to scoop spoonfuls of dough and place on the baking sheets. Top cookie dough with additional white chocolate chips and broken up pieces of Biscoff cookies. Bake for 10-12 minutes, or until lightly golden.  Allow to cool on baking sheets completely before serving. Enjoy!