Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper or silicone baking liners.

In a stand mixer, beat 1 cup of cold unsalted butter until smooth, then add 3/4 cup granulated sugar and 1 cup packed brown sugar, mixing until fluffy.

Add 2 large eggs one at a time, mixing on low, then add 1/2 tablespoon vanilla extract and mix until incorporated.

In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Gradually add dry mixture to wet ingredients, mixing on low speed until just combined.

Fold in 32 divided Biscoff cookies (half blended into crumbs, half chopped) and 2 cups white chocolate chips.

Scoop portions of dough using a 3.5 oz cookie scoop. Create an indent in the center and fill with 1 tablespoon Biscoff cookie butter.

Place dough balls on prepared sheets, spacing 2 inches apart, and top with reserved white chocolate chips and Biscoff pieces.

Bake for 8-10 minutes until golden brown at the edges; they should remain soft in the center.

Cool on the baking pan for about 10 minutes before transferring to a wire rack.