Drop 24 teaspoon sized dollops of biscoff onto parchment paper and freeze for at least 30 minutes. Break six of the Biscoff cookies into small pieces. Finely crush the remaining three. Set aside.

Preheat oven to 350 degrees.

In a large bowl, beat butter, 1/2 cup of biscoff spread, and sugars for 3-5 minutes or until smooth and creamy.

Beat in eggs and vanilla.

Whisk together flour, cornstarch, baking soda, and salt in a small bowl. Stir into wet ingredients.

Add crushed and powdered cookies and white chocolate; stir just till combined.

Scoop tablespoons of dough and roll into balls. Flatten two cookie dough balls with your palm. Place a frozen teaspoon of biscoff in the center of one. Cover with the other flattened cookie dough ball and seal the edges. Repeat with remaining dough.

Place stuffed cookie dough balls on cookie sheets lined with silicone or sprayed with non stick cookie spray.

Bake cookies at 350° for 12-13 minutes, or until lightly browned on the edges and barely set in the middle.

Let cookies sit on the pan for 3-4 minutes, then carefully remove to wire racks to cool completely.