1. Preheat oven to 375°F.
2. In a medium bowl, cream the butter, cookie butter and sugars until smooth and light.
3. Add in eggs and vanilla and mix until just combined.
4. Mix in the flour, baking soda, baking powder, crushed Biscoff cookies, and salt and mix just until the flour is blended.
5. Gently fold in the white chocolate chips using a rubber spatula.
6. Using a small cookie scooper, and scoop even size dough balls and place them on a parchment lined cookie sheet and place in freezer for 10 minutes.
7. Remove from freezer and transfer to a greased cookie sheet and bake for 9 minutes (check them at 8).
8. Remove from oven and cool on the baking sheet for 10 minutes and transfer to a wire rack.
9. Repeat with the reaming dough.

For the Biscoff Buttercream

1. In a medium mixing bowl, cream the butter, cookie butter, and vanilla.
2. Add sifted powdered sugar salt and mix until smooth.
3. Slowly add the heavy cream to ensure, mixing between additions.
4. Fill the piping bag and your favorite piping tip.

Frost the cookies

1. I do a dollop of frosting on each cookie, break a Biscoff cookie and press into the frosting on the cookie and drizzle with melted caramel and savor the flavor!