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Biscoff Oatmeal Crunch Cookies - made with speculoos cookie butter and plenty of m&m candies!

Biscoff Oatmeal Crunch Cookies

I took my favorite monster cookie recipe and doctored it up with Biscoff cookies and spread for an irresistible cookie. These are a definite favorite in my house and I've made tens of dozens of them over the past couple of months. I hope you'll try them too!
Course Dessert
Cuisine American
Keyword back to school, easy cookie recipes, kid-friendly recipes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 cookies
Calories 150kcal


  • 1/2 cup butter softened
  • 1/2 cup creamy Biscoff spread
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1/2 cup instant oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup Biscoff crumbs from finely crushed cookies
  • 1/2 cup Biscoff chunks from roughly broken cookies
  • 1/2 cup m&m candies


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, beat together the butter, Biscoff spread, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla.
  • In a small bowl, stir together the flour, oats, baking soda, and salt. Slowly add to the creamed mixture on low speed.
  • With the mixer on low, stir in the ground Biscoff crumbs, the Biscoff cookie chunks, and the m&m candies.
  • Using a medium cookie scoop, drop balls of dough 1-2 inches apart on prepared baking sheet. Bake for 8 minutes exactly.


Calories: 150kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 24mg | Sugar: 11g | Vitamin A: 140IU | Calcium: 15mg | Iron: 0.5mg