French Silk Pie Cookies
These cookies combine the rich flavors of chocolate and cream to create a delightful treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Chocolate Oreo Cookies
- 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
For the Chocolate Pudding Mousse
- 3.4 oz Chocolate instant pudding mix
- ⅔ cup Milk
- 1 ½ cups Heavy cream
- ⅔ cup Powdered sugar
- ⅛ cup Unsweetened cocoa powder
- 1 teaspoon Pure vanilla extract
For the Whipped Cream
- ½ cup Heavy cream
- 1 tablespoon Powdered sugar
- 1 teaspoon Pure vanilla extract
Optional Decoration
- Chocolate curls for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine melted butter, brown sugar, white sugar, eggs, egg yolk, and vanilla extract. Mix until smooth.
- Add in flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
- Fold in Oreo crumbs until evenly distributed.
- Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
- While cookies cool, prepare the chocolate pudding mousse by whisking together pudding mix, milk, heavy cream, powdered sugar, cocoa powder, and vanilla extract until fluffy.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble cookies by adding a layer of chocolate mousse on top of each cookie followed by a dollop of whipped cream. Optionally, top with chocolate curls.
Notes
You can store these cookies in an airtight container for up to a week.