Biscoff White Chocolate Chip Cookies

• 1-1/4 cup All-purpose Flour
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 stick Unsalted Butter
• 1 cup Biscoff Spread
• 3/4 cups Granulated Sugar
• 1/2 cups Firmly Packed Light Brown Sugar
• 1 Egg
• 1 Tablespoon Milk
• 1 teaspoon Vanilla Extract
• 3/4 cups Ghirardelli White Chocolate Chips

1. 1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
2. 2. In the bowl of a stand mixer, beat the butter and Biscoff spread until creamed together. Then add the sugars and beat until smooth.
3. 3. Add the egg into the creamed mixture and mix until combined. Then add the milk and vanilla extract and mix again until well combined.
4. 4. Slowly add the dry ingredients and beat until all is combined. Stir in the white chocolate chips using a wooden spoon.
5. 5. Using a medium sized cookie scoop or a tablespoon, drop dough onto prepared baking sheets.
6. 6. Bake in the preheated oven for 9-10 minutes. You don't want to bake them for too long since you want them kind of chewy and soft on the inside.
7. 7. Remove from oven and let cool on cookie sheet for 5 minutes before transferring to wire rack to cool completely.
8. 8. Store in an airtight container.

allpurpose, baking soda, baking powder, ubc, butter, sugar, brown sugar, egg, milk, vanilla, ghirardelli white chocolate chips

Taken from tastykitchen.com/recipes/desserts/biscoff-white-chocolate-chip-cookies/ (may not work)