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.
For other chocolate cookie recipes, try Lindt Stuffed Cookies, Brownie Crinkle Cookies, and Hot Cocoa Cookie Blossoms.
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Why This Recipe Works
- French silk pie- These french silk pie cookies take the best parts of french silk chocolate pie and bring them to an easy to eat cookie form!
- Oreo cookie- The Oreo cookie base for these cookies is SO good that the pie topping is just a bonus. Who doesn't love an Oreo cookie?
- Perfect texture- The chewy Oreo cookie is the perfect complement to the soft pudding texture of the french silk pie filling.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- I recommend using a dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.
- Unsalted butter- Melt this before you need it so it can cool before use.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Oreos- Use regular Oreos rather than double stuff as that would add extra moisture to the recipe. Stick to chocolate Oreos for the brown color. Blend them in a food processor to get them to a fine crumb.
- Powdered sugar- Be sure to sift this before use to prevent gritty frosting.
Step By Step Instructions - Chocolate Oreo Cookies
Here is how to make and bake the cookie for the french silk pie cookies. This recipe uses an electric mixer. A stand mixer with paddle attachment or hand mixer will work.
STEP 1: Beat butter and sugar. Use a mixer to beat the room temperature melted butter, brown sugar, and white sugar on high speed for 2 minutes.
STEP 2: Wet ingredients. Add the eggs, egg yolk, and vanilla extract. Mix them in until combined.
STEP 3: Dry ingredients. Sift the all purpose flour, cocoa powder, baking powder, baking soda, and salt into the mixture. Add the Oreo crumbs in and mix it on low speed until it is just combined. This will be a thick cookie dough.
STEP 4: Prep. Heat oven to 350°F. Then, line two cookie sheets with parchment paper.
Meanwhile, let the dough rest for 10 minutes.
STEP 5: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop the cookie dough. Place 6 cookie dough balls per baking sheet.
STEP 6: Bake. Bake 1 baking sheet at a time for 11 minutes. Then, press a ¼ cup measuring cup into each cookie to create an indent. Bake them for 2 more minutes.
STEP 7: Cool. When you take the cookies out press the measuring cup into them one more time to ensure the indent forms. Then, let them cool in the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Step By Step Instructions - Chocolate Pudding Mousse and Whipped Cream
Here is how to make and top with the chocolate pudding mousse and whipped cream. This recipe uses an electric mixer. A stand mixer with whisk attachment or hand mixer will work.
STEP 1: Freeze bowl and whisk. Place a metal bowl of your stand mixer and whisk attachment in the freezer for 10 minutes.
STEP 2: Whip chocolate cream. Pour heavy cream, powdered sugar, cocoa powder, and vanilla extract in the cold bowl. Beat it on high speed until stiff peaks form.
STEP 3: Fold in pudding. Whisk the chocolate pudding powder and milk together in a separate bowl until a smooth pudding forms. Let it sit for 2 minutes before adding the chocolate whipped cream and folding it in gently with a spatula.
STEP 4: Freeze bowl and whisk. Wash and place a metal bowl of your stand mixer and whisk attachment in the freezer for 10 minutes.
Tip: If using premade whipped cream skip to STEP 6 instead.
STEP 5: Whip cream and sugar. Add the heavy cream, powdered sugar, and vanilla extract to the cold bowl and beat it on high speed until stiff peaks form.
STEP 6: Scoop mousse. Use a cookie scoop (1 tablespoon or 1 oz) to scoop 1 dollop of chocolate pudding mousse into the hole on each cookie. Spread it smooth with the back of a spoon.
STEP 7: Top with whipped cream. Scoop 1 teaspoon dollops of whipped cream on top of each cookie. Slightly swirl it in with a butter knife.
Tip: I prefer the dollop placed slightly off center.
Optional: Add chocolate curls or chocolate shavings on top of the cookies.
STEP 8: Chill cookies. Place the cookie in the fridge to thicken the filling.
Expert Baking Tips
- 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.
- 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.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap.
Storing and Freezing
Store the dirt cake cookies at room temperature in an air-tight container up to 5 days. If they are stacked the filling will squish and make a mess. Store them single layer if possible. Otherwise, try not to fill the cookies before you need them.
Freezing
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating. Freeze them on a cookie sheet or similar to reduce them mess when they are stacked. It is best if the whipped cream is not added before they are needed and not adding the pudding before they are needed can also help.
Other Crumbl Style Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
French Silk Pie Cookies
Ingredients
Chocolate Oreo Cookies
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 2 Large eggs room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Pure vanilla extract
- 2 ¾ cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Oreo crumbs blend into a fine crumb. Keep the filling
Chocolate Pudding Mousse
- 3.4 oz Chocolate instant pudding
- ⅔ cup Milk
- 1 ½ cups Heavy cream
- ⅔ cup Powdered sugar
- ⅛ cup Unsweetened cocoa powder
- 1 teaspoon Pure vanilla extract
Whipped Cream
- ½ cup Heavy cream
- 1 tablespoon Powdered sugar
- 1 teaspoon 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, ½ cup White granulated sugar
- Add in the eggs, egg yolk, and vanilla. Mix until combined.2 Large eggs, 1 Egg yolk, 1 teaspoon 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 ¾ cups All-purpose flour, ¾ cup Unsweetened cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon 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 ¼th 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 ½ cups Heavy cream, ⅔ cup Powdered sugar, ⅛ cup Unsweetened cocoa powder, 1 teaspoon 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, ⅔ 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.½ cup Heavy cream, 1 tablespoon Powdered sugar, 1 teaspoon 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 teaspoon 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.
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