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French Silk Pie Cookies Recipe

★★★★★

4.7 from 81 reviews
  • Author: Marina
  • Total Time: 1 hour 10 minutes (including chilling time)
  • Yield: 12 cookies 1x

Description

These French Silk Pie Cookies combine rich chocolate Oreo cookie bases with a luscious chocolate pudding mousse and whipped cream topping for an indulgent dessert that captures the smooth, creamy essence of French silk pie in a handheld treat. Perfect for cookie lovers wanting a sophisticated chocolate experience, these cookies feature a tender, cocoa-packed crust filled with fluffy chocolate mousse and crowned with sweet whipped cream and optional chocolate curls.

Ingredients

Scale

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, filling removed and kept separately)

Chocolate Pudding Mousse

  • 3.4 oz Chocolate instant pudding mix
  • 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 Topping

  • 1/2 cup Heavy cream
  • 1 Tbsp Powdered sugar
  • 1 tsp Pure vanilla extract

Optional Decoration

  • Chocolate curls

Instructions

  1. Prepare the cookie dough: Using a mixer, beat the melted and cooled butter, brown sugar, and granulated sugar on high speed for 2 minutes until creamy and well blended.
  2. Add eggs and vanilla: Incorporate the two large eggs, egg yolk, and pure vanilla extract into the butter-sugar mixture, mixing until fully combined.
  3. Combine dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Add the Oreo crumbs to the dry mix and then slowly blend into the wet ingredients on low speed until just combined, forming a thick dough.
  4. Rest the dough: Preheat your oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the dough rest at room temperature for 10 minutes to help hydrate the flour and ease shaping.
  5. Scoop and shape cookies: Using a large cookie scoop (about 2 ounces or 2 tablespoons), portion the dough into balls and place six on each prepared baking sheet, spaced apart.
  6. Bake the cookies: Bake one cookie sheet at a time for 11 minutes. Then press each cookie with a 1/4 cup measuring cup to create an indentation and bake for an additional 2 minutes to set the shape.
  7. Cool cookies: Once out of the oven, press the measuring cup again into the warm cookie to reinforce the indentation. Let the cookies sit for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare mousse bowl: Place a metal mixing bowl and whisk attachment in the freezer for 10 minutes to chill thoroughly, which helps stabilize the whipped cream.
  9. Make chocolate whipped cream: Pour heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract into the chilled bowl. Beat on high speed until stiff peaks form, ensuring a fluffy and stable mousse base.
  10. Prepare pudding base: In a separate bowl, whisk the chocolate instant pudding mix and milk together until smooth. Let sit for 2 minutes to thicken slightly.
  11. Fold pudding into whipped cream: Gently fold the chocolate pudding mixture into the whipped cream using a rubber spatula, maintaining as much air as possible for a light mousse texture. If too thick, add a splash more milk to loosen.
  12. Chill bowl for whipped cream topping: Again, chill a metal bowl and whisk attachment in the freezer for 10 minutes for the final whipped cream layer.
  13. Make whipped cream topping: Combine heavy cream, powdered sugar, and vanilla extract in the chilled bowl and beat on high speed until medium peaks form, creating a smooth topping layer.
  14. Fill cookies with mousse: Using a 1-ounce (1 tablespoon) cookie scoop, fill each cookie’s indentation with chocolate pudding mousse and smooth the top evenly.
  15. Add whipped cream topping: Use a teaspoon to place a dollop of whipped cream slightly off-center on each mousse-filled cookie. Lightly swirl the whipped cream with a butter knife for a decorative effect. Optionally, garnish with chocolate curls for an elegant finish.
  16. Chill and serve: Refrigerate the assembled cookies to allow the filling to set and thicken, ideally for at least 1 hour before serving.

Notes

  • Ensure butter is melted but cooled to room temperature before mixing to avoid cooking the eggs.
  • Use room temperature eggs for better emulsification in the dough.
  • The pressed indentation helps hold the mousse filling securely during baking and serving.
  • If preferred, store cookies in an airtight container in the refrigerator to maintain mousse texture and freshness.
  • Chocolate curls are optional but add a beautiful decorative touch and extra chocolate flavor.
  • You can substitute Cool Whip for the whipped cream if desired for convenience.
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: French Silk Pie Cookies,Chocolate Cookies,Chocolate Mousse Cookies,Chocolate Dessert Cookies,Oreo Cookies,Chocolate Pudding Mousse Dessert

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Find it online: https://marinamontclair.com/french-silk-pie-cookies-recipe/