Freeze the cookie butter for the filling. Place a piece of parchment paper onto a small baking sheet or plate. Scoop out 10-12 full & rounded teaspoons of cookie butter; place them onto the parchment paper. Freeze for at least 10-15 mins.

Make the cookie dough. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 mins). Remove from the heat & immediately pour into a large bowl; cool slightly.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Once the brown butter has cooled, add the brown sugar; beat until combined.

Then add in the molasses, egg, and vanilla. Whisk to combine.

Add the dry ingredients to the wet; mix until just combined.

Add the white chocolate chips & crushed Biscoff cookies; fold until evenly distributed.

Using a large (3 tbsp) cookie scoop, scoop out cookie dough balls. Remove the frozen cookie butter from the freezer. Take one portion of the cookie dough, use your hands to flatten, and place one portion of the filling in the middle. Enclose the filling by using your fingers to pinch the edges, and shape into a ball. Repeat.

Place the dough balls back onto the baking sheet. Place into the freezer for at least 30 mins, or in the fridge for at least 1 hr.

Once ready to bake, preheat the oven to 375F.

Remove the cookies from the freezer & place onto a parchment paper lined baking sheet, spaced at least 2” apart.

Bake at 375F for 12-15 mins or until golden and the edges are set. Cool for at least 10 mins.

Serve warm with milk, if desired.

Enjoy!