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.

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