In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and then add a portion of the Biscoff spread and mix again.
Add egg and egg yolk. Whisk until fully incorporated.
Add the vanilla bean paste, baking powder, baking soda, and salt. Gently mix and then add flour and gently mix again. Add white chocolate chunks and roughly chopped biscoff biscuits and mix until just combined, do not overmix.
Place the first layer of cookie dough balls onto an 8x8 square tray and then add random dollops of biscoff spread. Cover it with the rest of the cookie dough.
Preheat (fan) oven to 175C (350°F). Bake for 30-35 minutes or until the tops are lightly golden while the centres remain soft. If the top turns golden but the inside is still very raw, cover it loosely with foil and continue baking.
Remove from the oven and decorate it by inserting half biscoff biscuits, extra white chocolate chips and a drizzle of biscoff spread. Let it cool before slicing.
Cook it hands-free.
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