Biscoff-Stuffed White Chocolate Cookies

Preheat your oven to 375 degrees and prepare the Biscoff filling by scooping out 12 individual tsps of Biscoff spread on a parchment paper and placing in the freezer while you mix the dough.
In a stand mixer with the paddle attachment, add 1 cup of cold unsalted butter cut into small cubes, 1 cup brown sugar and 1/2 cup granulated sugar. Mix until combined. Its okay if the butter is still a bit in tiny cubes.
Fold in 2 eggs and 1 tsp vanilla extract.
Add the dry ingredients: 1 tsp fine sea salt, 1 tsp baking soda, 1 tsp baking powder, 2 cups all-purpose flour, 1 cup cake flour, and 1 tsp cornstarch. Mix on low speed until a dough forms.
If you can still see cubes of butter, turn the mixer on medium speed and beat for 30 seconds to break them up into the dough. Do not go over 30 seconds, though, or else it will be over-mixed.
Fold in 1 bag of white chocolate chips and 1 cup of crushed Biscoff cookies.
Line two light-colored metal cookie sheets with parchment paper.
Break the dough into 12 even pieces and roll into balls. You can eyeball and cut the dough or use a kitchen scale.
Remove the frozen Biscoff scoops from the freezer. Take each ball of cookie dough and wrap it around the frozen Biscoff scoop so that it's fully encased. Place the dough balls on the prepared cookie sheets.
Place the cookies in the oven and bake for 13 minutes.
Remove and allow the cookies to rest on the pan for 5-10 minutes to set.
Remove and enjoy!