French Silk Pie Cookies

I'm obsessed with these cookies. Literally, obsessed! To be perfectly honest, I would much rather eat these cookies than an actual French Silk Pie. Let me tell you what we have going on here... an Oreo cookie base, a rich chocolate mousse, swirl of whipped cream, and chocolate shavings. It's French Silk PERFECTION!

Course Dessert

Cuisine French

Prep Time 40

Cook Time 12

Total Time 52

Servings cookies

Calories 587kcal

Author Whitney Wright

Equipment

Ingredients

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

Chocolate Mousse

3.4 oz chocolate instant pudding
2 cups heavy cream cold
1/2 cup 2% milk cold
2/3 cup powdered sugar
3 tablespoons Dutch process cocoa powder
1 teaspoon vanilla extract

Topping

whipped cream
chocolate shavings

Instructions

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.

Chocolate Mousse

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.

Assembly

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.

Notes

If you don't have an oven thermometer, I highly recommend you get one. Making sure you have the right oven temperature is really important when making cookies. (I linked mine above under the "equipment" section.

Flour: I live close to sea level and in a very humid location. So I found that I needed to use 3 cups + 2 tablespoons flour (sometimes even 3 tablespoons of flour) to get my cookies from spreading so much. If you live in a really dry climate, you might be ok with using just 3 cups of flour. (Just something I wanted to mention!)

Nutrition