Lotus Biscoff Cookies

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These soft and chewy cookies are swirled with Biscoff cookie butter! They're also loaded up with white chocolate chips. These cookies have a crisp edge but a gooey center.

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In a large bowl, whisk together flour, cornstarch, salt, baking soda cinnamon and nutmeg.

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In a stand mixer, cream your butter until smooth. Add your sugar and light brown sugar and cream until soft and fluffy.

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Add your egg, egg yolk and vanilla extract. Then add your cookie butter and beat until smooth.

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Fold in your dry ingredients and your white chocolate chips. Chill briefly.

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Bake the cookies 6 at a time at 350 degrees for 10-11 minutes. Add extra white chocolate chips on top!

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You can also freeze the cookie dough balls for up to 2 months. Just add an extra minute or two to the baking time.

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