Biscoff Stuffed White Chocolate Chip Cookies~

Adapted from Picky Palate

1/2 cup butter, softened

1/2 cup Crisco

1 cup brown sugar

1 cup sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 bag white chocolate chips

1 cup Biscoff spread (approx)

Preheat oven to 350 degrees.

Cream together butter, Crisco, brown sugar and sugar until fluffy, about 2 minutes.  Add in eggs and vanilla.  Stir until fully combined.  Add flour, baking soda, and salt.  Mix until fully incorporated.  Fold in white chocolate chips.

Using a small cookie scoop, scoop dough onto a baking sheet.  Using your thumb, press into the center of each ball of dough.  Spoon 1 tsp of Biscoff into the well of each ball of dough.  Then using your preferred method cover the Biscoff spread.  For the rustic version scoop another ball of dough, place on top of spread, and lightly press down.  For the fully enclosed version, scoop a little more dough, and create a ball with the Biscoff in the center.

Bake for 12 minutes, allow to cool for a few minutes before removing to a wire rack.