Introduction

French Silk Pie Cookies combine rich chocolate flavors with a creamy, fluffy mousse filling for a decadent treat. These cookies feature an Oreo-infused chocolate base topped with luscious chocolate pudding mousse and whipped cream. Perfect for impressing guests or indulging a sweet craving at home.

The image shows several large, dark brown chocolate cookies with a rough, cracked texture on a round metal rack. Each cookie has two layers of topping: a smooth, light brown layer of chocolate cream spread on top of the cookie’s surface, covering most of the center, topped partially by a smaller dollop of white cream that looks soft and fluffy. Scattered on the white cream are small, dark chocolate curls that add texture and depth. The cookies are closely placed, filling the frame with focus on the detailed textures of the cookie base and creamy layers. The background includes a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
3.4 oz Chocolate instant pudding
2/3 cup Milk
1 1/2 cups Heavy cream (for mousse)
2/3 cup Powdered sugar (for mousse)
1/8 cup Unsweetened cocoa powder (for mousse)
1 tsp Pure vanilla extract (for mousse)
1/2 cup Heavy cream (for whipped cream topping)
1 TBSP Powdered sugar (for whipped cream topping)
1 tsp Pure vanilla extract (for whipped cream topping)
Chocolate curls (optional for decoration)

Instructions

Step 1: Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
Step 2: Using a mixer, beat the melted and cooled butter with brown sugar and white sugar on high speed for 2 minutes until creamy.
Step 3: Add the eggs, egg yolk, and vanilla extract to the mixture and mix until combined.
Step 4: Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Add the Oreo crumbs and mix on low speed just until combined into a thick dough.
Step 5: Let the dough rest for 10 minutes.
Step 6: Use a large cookie scoop (2 oz or 2 tablespoons) to scoop the dough. Place 6 dough balls per cookie sheet.
Step 7: Bake one cookie sheet at a time for 11 minutes. Remove from oven and press a 1/4 cup measuring cup into each cookie gently to create an indentation.
Step 8: Bake for an additional 2 minutes, then press the measuring cup again to reshape the hole. Let the cookies sit for 5 minutes before transferring to a cooling rack to cool completely.
Step 9: Meanwhile, place a metal bowl and whisk attachment in the freezer for 10 minutes to chill.
Step 10: For the chocolate pudding mousse, pour 1 1/2 cups heavy cream, powdered sugar, cocoa powder, and vanilla extract into the chilled bowl. Beat on high speed until stiff peaks form.
Step 11: In a separate bowl, whisk the chocolate instant pudding with milk until smooth. Let it sit for 2 minutes.
Step 12: Gently fold the pudding into the whipped cream using a rubber spatula, adjusting the milk as needed if the mixture is too thick.
Step 13: For the whipped cream topping, chill another metal bowl and whisk for 10 minutes. Beat the heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
Step 14: Use a cookie scoop (1 oz or 1 tablespoon) to fill each cookie indentation with chocolate pudding mousse and smooth the top.
Step 15: Using a teaspoon, dollop the whipped cream on top of the mousse in the cookie, placing it slightly off-center. Lightly swirl the whipped cream with a butter knife.
Step 16: Optional: garnish with chocolate curls on top.
Step 17: Chill the cookies in the refrigerator to allow the filling to thicken before serving.

Tips & Variations

Use Cool Whip as a convenient substitute for homemade whipped cream topping.
For extra texture, sprinkle crushed Oreo pieces over the mousse before adding whipped cream.
Make sure the butter is fully cooled before mixing to avoid cooking the eggs.
If the pudding mousse is too thick, add a splash of milk gradually to reach desired consistency.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The filling will firm up nicely when chilled. To serve, you can let the cookies sit at room temperature for 10 minutes if you prefer a softer mousse. These cookies are best enjoyed fresh and chilled.

How to Serve

The image shows several rich, dark brown chocolate cookies with a rough, crunchy texture, placed close together on a round wire cooling rack over a white marbled surface. Each cookie has two distinct creamy layers on top: the bottom layer is smooth and light brown, resembling chocolate mousse, and the top layer is soft white whipped cream arranged unevenly on one side. Dark chocolate curls are scattered over the white cream, adding detail and contrast to the topping. The overall look is dense and indulgent, with the fluffy toppings softening the cookies' rugged appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 24 hours before baking. Let it rest at room temperature for a few minutes before scooping and baking.

Can I use regular pudding instead of instant pudding?

Instant pudding works best for setting the mousse quickly. Regular pudding may result in a softer filling that won’t hold its shape as well in the cookies.