Brown Butter Biscoff Cookies with White Chocolate Chips

On a freeze proof plate plate or tray, line with parchment paper and scoop out ten 2 tsp Biscoff spread and place in a freezer to harden.

In a saucepan over medium heat, melt the butter. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty. Pour into a large mixing bowl and immediately stir in the 1/4 cup of Biscoff spread and milk powder if using. Let the brown butter sit for at least 15 minutes. It will be cool enough to touch.

Add the brown sugar and granulated sugar to the cooled brown butter. Whisk for 1 minute until the mixture becomes combined and grainy.

Whisk in the whole egg, egg yolk, and vanilla extract or vanilla bean paste until fully combined.

Add the flour, cornstarch, baking soda, baking powder, and salt. Fold until a soft dough forms with some flour streaks remain. Add white chocolate and crushed Biscoff cookies just till combined.

Scoop large 3 TBSP portions of dough about and slightly flatten and place a portion of the Biscoff spread from the freezer in the middle of the cookie dough. Wrap and seal with the outer cookie dough until a round ball is formed. Chill dough balls for at least 1 hour (or covered overnight for best flavor).‍

Once ready to bake preheat oven to 350°F (175°C). Place the cookie dough balls onto a parchment-lined baking sheet, leaving several inches between each cookie. Bake for 11–13 minutes, until the edges are golden brown and the centers still look slightly underbaked and puffy. Because of the fillings and mix-ins the cookies will look irregular, shape the cookies with a circular object, like a cookie cutter or bowl while they are cooling on the baking tray. Optional to top with extra white chocolate, melted Biscoff spread and/or crumbs while warm.‍

Let cookies set on the baking tray for 10 minutes and continue to set on a cooling rack for at least an hour.