Step 1

Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

Step 3

Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.

Step 4

With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.

Step 5

Stir in the white chocolate chips and freeze dried raspberries. Carefully fold in the Biscoff spread, being careful not to mix it in, but allow streaks to remain.

Step 6

Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.