French Silk Pie Cookies
French Silk Pie Cookies are made with a moist and chewy Oreo cookie base, topped with a fluffy and rich chocolate mousse and finished off with whipped cream and chocolate shavings! It has all your favorite components of a traditional French Silk Pie!
I love making French silk pie with a Graham Cracker Crust or an Oreo Pie Crust. Both combinations are perfect with the smooth chocolate mousse pie filling! The Oreo cookie for this Crumbl French silk pie cookies recipe is inspired by my (Crumbl Copycat) Chocolate Oreo Cookies and Crumbl Oreo Birthday Cake Cookies Oreo cookie base.
Why This Recipe Works
- French silk pie with Oreo crust. This French silk pie cookies recipe is amazing because it tastes just like (if not better!) than a French silk chocolate pie made with an Oreo cookie crust! Crumbl used a generic chocolate cookie crust, but I thought it would taste much better with the Oreo cookie. The chocolate mousse and Oreo cookie combination will have you coming back for seconds and thirds!
- Best chocolate mousse. This chocolate mousse is going to make you swoon! It totally makes this the best French silk pie recipe but in cookie form! The Dutch process cocoa powder addition is a total game changer. Trust me on this. If you don’t have Dutch process cocoa powder, go get it! It will make a huge difference. A similar mousse frosting is used in my Crumbl Dirt Cake Cookies!
- All-Purpose Flour: I live close to sea level, so I find that I need the 3 cups of flour plus sometimes 3 additional tablespoons to keep my cookies from over spreading. If you live in high elevation, you may be fine with just the 3 cups of flour.
- Black Cocoa Powder: Yes, you do need black cocoa powder. This is very different from special dark cocoa powder, dutch process cocoa powder and unsweetened cocoa powder (also known as natural cocoa powder). You can buy black cocoa powder online by clicking the link.
- Oreo Crumbs: I used regular Oreos instead of double stuffed so there wouldn’t be extra filling. You want the entire Oreo cookie crushed.
- Chocolate Instant Pudding Mix: This is the powdered packages of instant pudding. You’ll use it in the powder form. Do not make it into pudding.
- Heavy Cream: The silky chocolate filling is made from the heavy cream and chocolate pudding mix beaten into a thick and smooth mousse texture. Heavy whipping cream and heavy cream are used interchangeably.
- Dutch Process Cocoa Powder: Adding additional Dutch process cocoa powder to the chocolate mousse is a huge game changer. The Crumbl French silk pie cookie I tried from the Crumbl bakery didn’t have a very chocolatey flavor in the mousse. Adding this extra dutch cocoa makes a big difference!
- Make the Oreo cookie dough. Cream the butter, born sugar, and granulated sugar on medium speed in the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla extract and the eggs and beat until combined, scraping down the sides of the bowl as needed. Add the flour, black cocoa powder, Oreo crumbs, baking powder, baking soda and salt. Mix.
- Portion into dough balls. Using a 1/4 cup, portion the Oreo dough into dough balls. Place 6 on a baking sheet lined with parchment paper. Gently press down on each ball until they look like thick disks.
- Bake. Bake the Oreo cookies at 365°F for 11 minutes. Remove and use a measuring cut that is smaller than the size of the cookie to gently press an indentation in the center of the cookies. This will form a small indent for the mousse to go into and create a bit of crust. Bake for an additional 1-2 minutes. Remove and let cool on the pan for 10 minutes. Transfer to a wire rack to cool.
- Make the French silk pie mousse. Add the chocolate instant pudding mix powder, heavy cream, milk, powered sugar, vanilla extract, and Dutch process cocoa powder to a large bowl or stand mixer with the whisk attachment. Mix until smooth, thickened, and fluffy.
- Assemble the Crumbl French Silk Pie cookies. Using a 3 tablespoon scoop, portion chocolate mousse into each cookie indentation. Spread a bit to fill the indentation. Top with whipped cream and chocolate curls! Serve chilled.
You want to add the dry chocolate pudding mix in with the other mousse ingredients so the pudding activates a bit when the heavy cream is being whipped. This will give the chocolate mixture a mix of the texture of whipped cream and of pudding — making for a smooth and fluffy mousse!
I highly recommend you use an oven thermometer. Having the right oven temperature is really important when making cookies.
I live in a humid place near sea level so I need to use 3 cups + 2-3 tablespoons flour so my cookies don’t spread so much. If you live in a dry climate or at high elevation, you may be OK with just 3 cups.
To create a perfectly circular cookie, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, place the cutter over the cookies and swirl it around in a hula hoop motion. Don’t cut the cookies! We just want to make the cookies circle before they set.
You can spray the bottom of the measuring cup with nonstick cooking spray to prevent the cookie from sticking.
This recipe uses black cocoa powder and Dutch process cocoa powder. For information on the different types of cocoa powders, when to use them and why, read my post on the Best Cocoa Powder for Baking. Then hop on over to my Black Cocoa Powder Guide for all things black cocoa.
Make Ahead, Storing, and Freezing
The mousse can be made in advance and stored in an airtight container in the fridge for several days.
To make the French silk cookies ahead of time you can make the dough and store it in an airtight container in the fridge for up to 24 hours. Remove and let come to room temperature, or soft enough to form into dough balls.
Store the French silk pie cookies covered in the fridge for 4-5 days. You can store cookies without mousse in a Ziplock bag at room temperature for 2-3 days. The mousse just needs to be refrigerated.
Yes, French silk pie recipes are traditionally made with raw eggs. However, the chocolate mousse for this French silk pie cookies recipe doesn’t include eggs at all. The simple French silk pie filling recipe uses dry chocolate pudding mix, heavy cream, powdered sugar, vanilla, and Dutch process cocoa powder.
Yes they can! You’d want to flash freeze the cookies so the mousse can set, then wrap them in plastic wrap and store in a freezer-safe bag or container. They’ll keep in the freezer for up to 1 month. Note, the mousse on top of the cookies may not thaw very gracefully. You can enjoy them cold if you’re worried, but you won’t want to warm up the cookie with the mousse on top!
Yes they do! If they have the chocolate mousse on top, they need to be stored in the fridge. If you are storing the mousse and the cookies separately, the cookies are fine to be stored at room temperature in an airtight container or bag.
More Chocolate Desserts
- Dark Chocolate Ice Cream
- Chocolate Doughnuts
- Chocolate Pudding with Cocoa Powder
- Moist Chocolate Cake Recipe
French Silk Pie Cookies
Oreo Cookie Base
- 1 1/2 cups unsalted butter - softened to room temperature
- 1 1/2 cups light brown sugar - packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups + 2 tablespoons all-purpose flour - 450 grams. (see notes!)
- 1 cup black cocoa powder - yes, needs to be BLACK cocoa powder
- 2 1/2 cups Oreo crumbs - (I used regular Oreos, and you want to crush the filling and cookies… all of it!)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- whipped cream
- chocolate shavings
Make the Oreo Cookies
- Preheat oven to 365°F. Line a baking sheet with parchment paper, set aside.
- In bowl of a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt. Mix to combine.
- Portion the dough into 1/4 cup sized balls. Place 6 balls of dough on the baking sheet. Using the palm of your hand, press down on each cookie dough ball just slightly. Bake for 11 minutes. Remove from oven; some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie! We just want to make the cookies uniformly circle before they set.
- After doing this press the bottom of a ½ cup or 2/3 measuring cup (or any measuring cup that is smaller than the cookie, as we want to create a small “crust” or “lip” for the chocolate mousse to go into) into the center of each cookie. You don’t need to press down too hard, just enough to create a lip, as mentioned above. (I like to spray the bottom of the measuring cup I’m using with nonstick cooking spray. This isn’t necessary but I do like that it prevents the cookie from sticking to the measuring cup. If you have any questions about this part of the recipe, refer to the blog post as I have photos illustrating exactly what the cookies should look like). Bake an additional 1-2 minutes (if needed). Remove from the oven and let cool on pan for 10 minutes then transfer to a wire rack to cool completely.
- In a large bowl (or the bowl of a stand mixer fitted with whisk attachment) add the dry chocolate instant pudding mix, heavy cream, milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Using a hand mixer, mix until smooth and thickened, about 1 minute. The mousse can be made in advance and stored in an airtight container in the fridge for several days.
- Spoon approximately 3 tablespoons or so of chocolate mousse into the well of each cookie. Dollop with whipped cream and chocolate shavings. Place cookies in airtight container and store in the fridge. Enjoy cookies chilled.