Name: French Silk Pie Cookies Recipe
Prep time: 25 min
Cook time: 15 min
Total time: PT-491809H37M58S
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); 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

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Introduction

These French Silk Pie Cookies capture the rich, velvety flavor of classic chocolate silk pie in a delightful cookie form. Fudgy and creamy with a luscious chocolate mousse filling, they’re a decadent treat perfect for any special occasion or chocolate craving.

The image shows a close-up of a small dessert with three distinct layers placed on a black cooling rack over a white marbled surface. The bottom layer is a thick, dark brown chocolate cake with a moist and slightly rough texture. Above it is a light tan, fluffy meringue layer that looks soft and airy. The top layer consists of swirled white whipped cream, decorated with crumbly, dark chocolate shavings scattered generously on top, adding texture and contrast to the smooth cream. The background is softly blurred to keep focus on the dessert. 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 mix
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)
Optional: Chocolate curls for decoration

Instructions

Step 1: Using a mixer, beat the melted and cooled butter, brown sugar, and white granulated sugar on high speed for 2 minutes until creamy and fluffy.
Step 2: Mix in the eggs, egg yolk, and vanilla extract until fully combined.
Step 3: Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture along with the finely blended Oreo crumbs. Mix on low speed until just combined to form a thick dough.
Step 4: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and let the dough rest for 10 minutes to firm up.
Step 5: Use a large (2 oz or 2 tbsp) cookie scoop to portion out dough balls, placing 6 on each sheet. Bake one sheet at a time for 11 minutes.
Step 6: Remove cookies from the oven and immediately press a 1/4 cup measuring cup into each cookie to create a shallow well. Return cookies to the oven and bake an additional 2 minutes.
Step 7: Press the measuring cup into each cookie again to smooth the well. Let the cookies rest for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Chill a metal mixing bowl and whisk attachment for 10 minutes. Beat the heavy cream, powdered sugar, cocoa powder, and vanilla extract for the mousse on high speed until stiff peaks form.
Step 9: In a separate bowl, whisk the chocolate instant pudding mix and milk until smooth. Let sit for 2 minutes to thicken; add a splash more milk if too thick.
Step 10: Gently fold the pudding mixture into the whipped cream using a rubber spatula, maintaining the airy texture.
Step 11: Chill another bowl and whisk attachment for 10 minutes. Beat the heavy cream, powdered sugar, and vanilla extract for the whipped cream topping on high speed until medium peaks form.
Step 12: Use a 1 oz (1 tbsp) scoop to fill each cookie’s well with chocolate pudding mousse, smoothing the surface.
Step 13: Use a 1 tsp scoop to dollop whipped cream slightly to the side on each cookie. Lightly swirl with a butter knife.
Step 14: If desired, decorate with chocolate curls atop the whipped cream.
Step 15: Refrigerate the filled cookies for several hours to allow the filling to set and thicken before serving.

Tips & Variations

Allow the softened dough to rest before baking to help the cookies hold shape better.
Substitute dark cocoa powder for a deeper chocolate flavor.
Use a food processor to finely blend Oreo cookies, including the filling, for the best texture in the dough.
Try adding a pinch of espresso powder to the mousse to enhance the chocolate flavor.
Make the mousse a day ahead and refrigerate for richer flavor and easier assembly.

Storage

Store the assembled cookies refrigerated in an airtight container for up to 3 days. To serve, allow them to sit at room temperature for 10–15 minutes for best texture. The cookie dough itself can be wrapped tightly and frozen for up to 2 months; thaw before baking.

How to Serve

The image shows a close-up of a chocolate cookie with three distinct layers. The bottom layer is a dark, cracked chocolate cookie with a rough texture. On top of this is a light brown, creamy frosting, piped in a smooth, swirled pattern. The next layer is a dollop of white whipped cream, soft and airy in texture, placed on the center of the frosting. The top layer consists of thin, dark chocolate shavings scattered over the whipped cream, adding a textured and rich finishing touch. The cookies rest on a silver metal cooling rack, set against a white marbled surface. In the background, blurred but visible, are more cookies with the same layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate cookies instead of Oreos?

Oreos provide a distinct flavor and texture due to their filling, but you can experiment with other chocolate sandwich cookies if desired. Be sure to finely crumb them for best results.

Can these cookies be made ahead of time?

Yes, you can prepare the dough and freeze it before baking, or assemble the cookies and keep them refrigerated for a couple of days. Just make sure the mousse filling has time to set well before serving.