Thick and Soft Cookies and Cream Cookies

photo of a stack of three Thick and Soft Cookies and Cream Cookies with more cookies in the background

Lately, I’ve received a lot of comments on my best soft chocolate chip cookies post, which uses cornstarch to keep them thick and soft.
photos of cookies on a silpat
It got me the idea to try making another flavor cookie using cornstarch. I already have a cookies and cream cookie I love. The cookies come out thin, crispy and chewy. You can view the recipe here. But I wanted to try making a thick and soft one.
close-up of cookies lined up on a silpat
These came out just as I hoped. They baked up puffy and thick and they stayed soft. I made too many and made Mr. K brought them to work to share with his co-workers as we already had enough sweets in the house. He said they were a big hit and were all gone by morning.

photo of a stack of cookies with a half one on top

Soft and Thick Cookies and Cream Cookies

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies

These thick cookies and cream cookies bake up puffy and stay soft even after they've cooled.


  • 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


  1. 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.

  2. 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.

All images and content are © Kirbie's Cravings.

12 comments on “Thick and Soft Cookies and Cream Cookies”

  1. 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

  2. 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 ?

  3. Hi, may I ask you if I can skip the cornstarch or not?

  4. 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!

  5. 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.

  6. 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.

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