Name: French Silk Pie Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
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 separate); 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; 1/2 cup Heavy cream; 1 Tbsp Powdered sugar; 1 tsp Pure vanilla extract; Chocolate curls (optional for decoration)

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Introduction

French Silk Pie Cookies combine rich chocolate flavor with a creamy mousse filling for an irresistible treat. These soft, chocolatey cookies with a smooth pudding mousse and whipped cream topping are perfect for special occasions or an indulgent snack.

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 fine crumbs, keep the filling)
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
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: Using a mixer, beat the melted butter (cooled to room temperature), brown sugar, and white sugar on high speed for 2 minutes until creamy.
Step 2: Add the eggs, egg yolk, and vanilla extract to the butter mixture. Mix until fully combined.
Step 3: Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients and Oreo crumbs to the wet ingredients. Mix on low speed just until combined. The dough will be thick.
Step 4: Preheat your oven to 350℉ (175℃). Line two cookie sheets with parchment paper and let the dough rest for 10 minutes.
Step 5: Using a large cookie scoop (2 oz or 2 tablespoons), scoop dough balls onto the prepared sheets, placing 6 per sheet.
Step 6: Bake one cookie sheet at a time for 11 minutes. Remove from oven and gently press a 1/4 cup measuring cup onto each cookie to create an indentation. Return to oven and bake for an additional 2 minutes.
Step 7: Press the measuring cup into the cookies again after baking and let them sit for 5 minutes. Then transfer to a wire rack to cool completely.
Step 8: For the chocolate pudding mousse, place a metal bowl and whisk attachment in the freezer for 10 minutes to chill.
Step 9: In the chilled bowl, beat 1 1/2 cups heavy cream, 2/3 cup powdered sugar, 1/8 cup cocoa powder, and 1 tsp vanilla extract on high speed until stiff peaks form.
Step 10: In a separate bowl, whisk the chocolate instant pudding mix with 2/3 cup milk until smooth. Let sit for 2 minutes.
Step 11: Gently fold the pudding mixture into the whipped chocolate cream using a rubber spatula. Add more milk if the mixture is too thick.
Step 12: For the whipped cream topping, chill a metal bowl and whisk attachment for 10 minutes. Beat 1/2 cup heavy cream, 1 tablespoon powdered sugar, and 1 tsp vanilla extract on high speed until medium peaks form.
Step 13: Use a 1 oz or 1 tablespoon cookie scoop to fill each cooled cookie’s indentation with a dollop of chocolate pudding mousse and smooth the top.
Step 14: Add a small dollop of whipped cream on top of the mousse using a teaspoon. For a decorative touch, slightly offset the dollop and gently swirl with a butter knife.
Step 15: Optionally, garnish with chocolate curls for an elegant finish.
Step 16: Chill the finished cookies in the refrigerator to allow the mousse filling to firm up before serving.

Tips & Variations

Letting the dough rest before baking helps the cookies hold their shape better when pressed.
For a quicker version, substitute Cool Whip for the whipped cream topping.
If the pudding mousse feels too thick, add a little more milk gradually to reach a smoother consistency.
Use different flavored instant pudding mixes for a fun twist on the filling.

Storage

Store the finished cookies in an airtight container in the refrigerator for up to 3 days to keep the mousse fresh. When ready to serve, you can let them sit at room temperature for 10–15 minutes for a softer texture. Avoid freezing as the texture of the mousse and whipped cream may be affected.

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 prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.

What if I don’t have Oreo crumbs?

You can substitute crushed chocolate sandwich cookies or omit them entirely, though the texture and flavor will be slightly different. The crumbs add a nice chocolate crunch to the cookies.