Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

In a food processor, finely crumble 16 Biscoff cookies until they become a fine powder. Set aside and break 8 more cookies into chunks.

In a large mixing bowl, cream together cold, cubed unsalted butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy.

Add the eggs and vanilla extract to the creamed mixture, mixing until combined.

Mix in the Biscoff cookie butter on low speed until thoroughly integrated.

Gradually add the all-purpose flour, Biscoff cookie crumbs, cornstarch, baking soda, baking powder, and salt. Mix until just combined.

Fold in the broken Biscoff cookie chunks and white chocolate chips until evenly distributed.

Use a cookie scoop to drop dough balls onto prepared baking sheets, ensuring about 2 inches of space between them.

Bake for 8-10 minutes until edges are set and centers are slightly underbaked.

Press half of a reserved Biscoff cookie and extra white chocolate chips into the top of each cookie. Cool for 10 minutes before transferring to a wire rack.