French Silk Pie Cookies

5 from 3 reviews

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!

Prep Time45

Cook Time13

Total Time58

Servings: Large cookies

Calories: 358kcal

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.

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

*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.

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.