Soft Speculoos (Cookie Butter) Cookies

What could be better than cookies made from cookie butter? Cookie butter takes the speculoos flavor, a crisp gingerbread from Belgium, and puts it in a creamy form that can be used in cookie sandwiches or for dipping. If you've had Biscoff, the cookies that Delta distributes on flights, it's essentially that. Well, I love Biscoff, and I love cookie butter. This recipe puts that cookie butter where it belongs - in a cookie - but with a gooey, creamy texture, dotted with white chocolate chips.

You'll need:

• 1/2 c (1 stick) butter, softened
• 1/4 c shortening
• 1/2 c sugar
• 1 c brown sugar
• 1 c cookie butter
• 2 eggs
• 1 tsp vanilla
• 2 1/2 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c white chocolate chips

In a stand mixer, blend the butter and shortening with the brown and white sugar until well blended. Add the cookie butter and mix well, then add the eggs and vanilla and mix.

In a separate bowl, stir together the flour, baking soda, and salt. Add all to the stand mixer and fully incorporate.  Stir in the white chocolate chips.

Roll into ping pong ball size spheres using a 1 1/2 Tbs cookie scoop or a heaping tablespoon measure, and put on a wax paper lined plate. Refrigerate at least half an hour so cookies are chilled.

Fully preheat oven to 325 and bake the cookies, about 10 to a baking sheet, for 12 minutes. Let cool 5 minutes on the sheet before removing to a cooling rack.