Do you love soft cookies? Well, then you’re in for a treat. These cookies and cream cookies are soft and thick. They’re great for gifting because they keep their soft texture for several days – if you can manage not to eat them all yourself!
I bake a lot of cookies and I love making ones with different textures like crispy cookies and chewy cookies, but I think soft cookies are some of my favorites. I think readers like them, too, because I’ve received a lot of comments on my favorite soft chocolate chip cookies which uses cornstarch to keep them thick and soft.
You can use cornstarch to make all sorts of different soft cookies and so I thought I would use it to make cookies and cream cookies that are thick and soft. I already have a chewy cookies and cream cookies recipe that I love, so I wondered how it would work if I made a soft version.
I’m happy to report the result was amazing. The cookies baked up puffy and soft – just as I was hoping. What I love best about these cookies is that they stay soft for days and don’t lose their wonderful texture.
Tips for Making Soft Cookies
Whether you’re making these soft cookies and cream cookies or another type of soft cookies there are a few things to keep in mind to get the best results.
Cornstarch
- For the recipe I’m sharing, cornstarch is the main ingredient that makes the cookies thick and soft. You don’t need much – only two teaspoons.
Butter
- How you incorporate the butter and sugar will make a big difference in the texture of your cookies. For this recipe, you will need to cream the butter and sugar together until the mixture is creamy and light in color.
- Creaming butter incorporates air which will give the cookies structure and a puffier and lighter texture, which is what you want for soft cookies. If you used melted butter (and don’t try this!) your cookies would be a lot flatter and not as soft.
Eggs
- Different cookie recipes call for a different amount of eggs. For the recipe I’m sharing, you only need one egg. It gives the cookies moisture but not too much moisture which can affect how soft the cookies are. More eggs could make the cookies cakey instead of just soft.
If you like soft homemade cookies, I think you’re going to really like this recipe. When I made them, we happen to have a lot of sweets in the house so I made Mr. K take some to work to share with his co-workers so we wouldn’t over-indulge. They only lasted a few hours at his office – he said they were a big hit.
More Recipes to Try
Soft and Thick Cookies and Cream Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 12 Oreo cookies
Instructions
- Preheat oven to 350°F. Line two cookie sheets with Silpat mats or parchment paper. Cream the butter and sugar together on medium speed until fluffy and light in color in a stand mixer. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda. Add in Oreos and mix on low speed until cookies are crushed and thoroughly mixed into the dough.
- Scoop dough and form balls about 1 1/4 inch in diameter. Make balls smooth and space them 2 inches apart on the baking sheet. Press gently down on each ball. Bake for 10-11 minutes, until barely golden brown around the edges. Let cool on the cookie sheets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi! I tried this recipe and the cookies tasted great but they spread out an awful lot which was kind of dissapointing. Why’s this?
Did you add the cornstarch? The cornstarch is the key to the cookies baking up very thick and when the cornstarch is added it should also prevent the cookies from spreading.
i’ve tried this recipe. kind of.
first try. too much butter (225g). but the texture was good
second try. 3/4 of 225g. t’was good. but not so thick and chewy.
third try. i did put 3/4 cup of milk… the texture was bread-ish. and it tasted like bread. i should say “oreo bread”
i’ll try again tomorrow. i’ll exactly follow this recipe. haha.
hmm, that is interesting to see all your different results. hope the exact recipe works for you
I am head over heels in love with thick, chewy, soft cookies these days–I recently made a soft thick cheesecake Oreo cookie that I sent out in care packages, and my friends absolutely adored them…so when I saw these, I was so delighted that I could try these as a variation. I will be baking quite a few cornstarch-based thick cookies this week, so I will definitely have to give these a try!
The cheesecake version sounds good!
Hi, may I ask you if I can skip the cornstarch or not?
No, the cornstarch is the key!
man how I wish I was a co worker in mrK’s office!
Will the be mixer be strong enough to break the oreo cookies? I shouldnt crush/crunch/ break them ahead of time in a ziploc bag ?
Yes the stand mixer is strong enough to break the cookies. But you can always crush them beforehand if you want.
My son’s favourite cookie is your original cookies and cream recipe. I made 150 of them for his Grade 6 graduation party. I will have to give these thick and soft ones a try!
Aw, that’s so great to hear. I still love that one but I like this one too. I guess it depends on my mood, whether I want something soft and thick or thin and chewy