French Silk Pie Cookies
These French silk pie cookies are chocolate Oreo cookies full of a chocolate pudding mousse and a little bit of whipped cream. This is a cold cookie! French silk pie has never been more fun to eat!
These French silk pie cookies are the best parts of French silk pie and easy Oreo cookies! This is a homemade French silk pie cookie recipe version of the Crumbl cookies. The Crumbl version is good, but nothing beats a fresh homemade cookies! They are the perfect cookie for special occasions if you want to impress your chocolate loving guests with the BEST gourmet cookies.
Tips for making cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- Tip 2: If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- Tip 3: If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- Tip 4: The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
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For more chocolate cookie recipes, try my Triple Chocolate Cookies and Chocolate Peanut Butter Filled Cookies.
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French Silk Pie Cookies
These french silk pie cookies are chocolate Oreo cookies full of a chocolate pudding mousse and a little bit of whipped cream. This is a cold cookie!
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Ingredients
Chocolate Oreo Cookies
- 1 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 2 Large eggs, room temperature
- 1 Egg yolk, room temperature
- 1 tsp Pure vanilla extract
- 2 3/4 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 2 cups Oreo crumbs, blend into a fine crumb. Keep the filling
Chocolate Pudding Mousse
- 3.4 oz Chocolate instant pudding
- 2/3 cup Milk
- 1 1/2 cups Heavy cream
- 2/3 cup Powdered sugar
- 1/8 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Whipped Cream
- 1/2 cup Heavy cream
- 1 TBSP Powdered sugar
- 1 tsp Pure vanilla extract
- Chocolate curls, *optional for decoration
Instructions
Chocolate Oreo Cookies
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar
- Add in the eggs, egg yolk, and vanilla. Mix until combined.2 Large eggs, 1 Egg yolk, 1 tsp Pure vanilla extract
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Add in the Oreo crumbs and mix on low speed until just combined. It will be a thick dough.2 3/4 cups All-purpose flour, 3/4 cup Unsweetened cocoa powder, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 2 cups Oreo crumbs
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes.
- Once preheated, use a large cookie scoop ( 2oz or 2 TBSP) and scoop the dough. Place 6 cookie dough balls per cookie sheet.
- Bake one cookie sheet at a time. Bake for 11 minutes. Take a 1/4th measuring cup and press it into the cookie. Bake for another 2 minutes.
- Press the measuring back on the cookie. Let it sit for 5 minutes before transferring to a cooling rack. Cool the cookie completely.
Chocolate Pudding Mousse
- Place a metal bowl and whisk attachment in the freezer for 10 minutes.
- Pour heavy cream, powdered sugar, cocoa powder, and vanilla in the cold bowl. Beat on high speed until stiff peaks form.1 1/2 cups Heavy cream, 2/3 cup Powdered sugar, 1/8 cup Unsweetened cocoa powder, 1 tsp Pure vanilla extract
- In a separate medium bowl, whisk the chocolate pudding powder and milk until smooth. Let it sit for 2 minutes before adding the chocolate whipped cream. If it is too thick, add more milk. Use a rubber spatula to gently fold in the pudding into the whipped cream.3.4 oz Chocolate instant pudding, 2/3 cup Milk
Whipped Cream
- *You can use Cool whip instead. Freeze a metal bowl and whisk attachment in the freezer for 10 minutes.
- Add the heavy cream, powdered sugar, and vanilla. Beat on high speed until medium peaks form.1/2 cup Heavy cream, 1 TBSP Powdered sugar, 1 tsp Pure vanilla extract
- Use a cookie scoop (1 oz or 1 TBSP) to scoop one dollop of chocolate pudding mousse into the hole in the cookie. Spread smoothly.
- Use a 1 tsp to scoop a dollop of whipped cream on top of the cookie. I did it slightly off to the side vs directly in the middle. Use a butter knife to lightly swirl the whipped cream in. OPTIONAL: Add chocolate curls on top.Chocolate curls
- Store these in the fridge for the filling to thicken.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 358kcal, Carbohydrates: 46g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 69mg, Sodium: 265mg, Potassium: 157mg, Fiber: 2g, Sugar: 22g, Vitamin A: 733IU, Vitamin C: 0.2mg, Calcium: 59mg, Iron: 2mg
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