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French Silk Pie Cookies Recipe

Decadent French Silk Pie Cookies Recipe for Chocolate Lovers

Indulge in these French Silk Pie Cookies that blend the richness of chocolate mousse with a soft chocolate cookie base—a must-try for chocolate lovers!
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Prep Time 20 minutes
Cook Time 13 minutes
Resting Time 10 minutes
Total Time 43 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Can substitute with plant-based butter for dairy-free versions.
  • 1 cup Brown Sugar Light brown sugar can be used as a substitute.
  • 1/2 cup Granulated Sugar
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Gluten-free flour blends can be substituted cup-for-cup.
  • 1/2 cup Cocoa Powder Use high-quality Dutch-processed cocoa for best results.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Oreo Cookie Crumbs Can replace with any chocolate wafer crumbs.
For the Mousse Filling
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1/2 cup Powdered Sugar
  • 1 package Instant Chocolate Pudding Mix Substitute with a plant-based version for dairy-free option.
  • 1 cup Milk Almond milk or oat milk works as substitutes.

Equipment

  • mixing bowl
  • Hand mixer
  • Oven
  • Parchment Paper
  • cookie scoop
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the cooled melted unsalted butter, brown sugar, and granulated sugar until creamy and fluffy.
  3. Mix in the eggs one at a time followed by the vanilla extract until fully combined.
  4. Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually combine with the wet mixture using a spatula.
  5. Fold in the Oreo cookie crumbs gently until evenly distributed throughout the dough.
  6. Let the cookie dough rest for about 10 minutes to help meld flavors together.
  7. Scoop generous portions of the dough onto the lined baking sheets, spaced about two inches apart.
  8. Bake in the preheated oven for 11 minutes, then press the centers and bake for an additional 2 minutes.
  9. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.
  10. Chill a mixing bowl and whisk, then whip cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
  11. Whisk the instant chocolate pudding mix with milk until smooth, then fold into the whipped cream until fully incorporated.
  12. Fill the center of each cookie with the mousse and top with whipped cream and chocolate curls if desired.
  13. Chill the assembled cookies for at least 30 minutes before serving to allow the mousse to set.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For the best results, make sure to cool the cookies completely before adding the mousse filling.

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