Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the crumbled Biscoff cookies and white chocolate chips, ensuring they’re evenly distributed throughout the dough.
6. Scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently press down on each dough ball with the back of a spoon or your fingers to slightly flatten them.
8. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cookies are cooling, top each one with the crumbled Biscoff cookies and extra white chocolate chips (if desired).
11. Serve and enjoy!