French Silk Pie Cookies Recipe

What are these French silk pie cookies? They are chocolate Oreo cookies that are filled with chocolate pudding mousse and whipped cream. This cookie is cold! 

Ingredient

– 1 cup Unsalted butter melted and cooled – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 2 Large eggs room temperature – 1 Egg yolk room temperature – 1 teaspoon Pure vanilla extract – 2 ¾ cups All-purpose flour – ¾ cup Unsweetened cocoa powder – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 2 cups Oreo crumbs blend into a fine crumb. Keep the filling – 3.4 oz Chocolate instant pudding – ⅔ cup Milk – 1 ½ cups Heavy cream – ⅔ cup Powdered sugar – ⅛ cup Unsweetened cocoa powder – 1 teaspoon Pure vanilla extract – ½ cup Heavy cream – 1 tablespoon Powdered sugar – 1 teaspoon Pure vanilla extract – Chocolate curls *optional for decoration

Direction

Beat melted butter (cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes in a mixer.Mix in eggs, egg yolk, and vanilla. Combine. 

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Sift flour, cocoa powder, baking powder, baking soda, and salt into wet ingredients. Stir in Oreo crumbs on low speed until mixed. Thick dough.Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Rest the dough for 10 minutes. 

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Scoop dough with a 2oz (2 TBSP) cookie scoop after preheating. Use 6 cookie dough balls per sheet.Bake each cookie sheet by itself. Bake 11 minutes. Use a ¼ measuring cup to push into the cookie. Bake another 2 minutes. 

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Put the cookie's measurement back. Wait 5 minutes before cooling on a rack. Cool the cookie entirely.Freeze a metal bowl and stir for 10 minutes. 

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Add heavy cream, powdered sugar, cocoa powder, and vanilla to the cool bowl. Beat fast until stiff peaks form.Whisk chocolate pudding powder and milk in a medium bowl until smooth. Wait 2 minutes before adding chocolate whipped cream.  

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If too thick, add milk. Gently incorporate pudding into whipped cream with a rubber spatula.Use Cool whip instead. Freeze a metal bowl and whisk attachment for 10 minutes. 

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Pour in heavy cream, powdered sugar, and vanilla. Beat fast until medium peaks appear.Scoop one dollop of chocolate pudding mousse into the cookie hole using a 1 oz or 1 TBSP cookie scoop. Spread easily. 

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Scoop whipped cream onto the cookie with a 1 teaspoon. I did it to the side instead of in the center. Lightly swirl whipped cream with a butter knife. Top with chocolate curls if desired.Store them in the fridge to thicken the filling. 

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also see

also see

Dirt Cake Cookies Recipe