Prepare the Filling:

• Scoop 1 tablespoon portions of Biscoff spread onto a parchment-lined baking sheet.
• Freeze for at least 30 minutes to keep the filling intact while baking.

Make the Cookie Dough:

• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg, vanilla extract, and 1/4 cup Biscoff spread until well combined.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the white chocolate chunks and crushed Biscoff cookies (if using).

Assemble the Cookies:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Scoop about 2 tablespoons of dough and flatten it in your palm.
• Place a frozen Biscoff spread portion in the center.
• Scoop another 2 tablespoons of dough, flatten it, and place it on top of the filling.
• Seal the edges to completely enclose the filling.
• Gently press a Biscoff cookie on top of each assembled cookie.

Bake:

• Arrange cookies on the prepared baking sheet, leaving space between them.
• Bake for 12-15 minutes, until edges are golden brown but centers remain slightly soft.

Cool and Serve:

• Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
• Serve warm for the ultimate gooey Biscoff experience!