Step 1

Place the butter and powdered milk in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. Scrape the browned butter into the bottom of your mixing bowl. Place in the fridge while you prep the other ingredients, for about 10 minutes, so it can cool down a bit.

Step 2

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

Step 3

Add the brown sugar and granulated sugar to the browned butter in the mixing bowl. Beat until well combined and lightened in color. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.

Step 4

Add the eggs and vanilla extract and mix until combined.

Step 5

Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in white and blonde chocolate chips and the chopped Biscoff cookies. Let the dough rest for about 30 minutes.

Step 6

Preheat the oven to 350° F. Line two large baking sheets with parchment paper or Silpat baking mats.

Step 7

Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, placing the cookies about 2-inches apart.

Step 8

Bake for 8-10 minutes or until cookies are golden brown around the edges but still a little soft in the center.

Step 9

Remove from the oven, let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.