Description
Indulge in these delightful French Silk Pie Cookies that combine rich chocolate cookie dough with a luscious chocolate pudding mousse and topped with whipped cream.
Ingredients
Scale
- Cookie Dough
1 cup unsalted butter, melted and cooled - 1 cup packed brown sugar (light or dark)
- 1/2 cup white granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Oreo cookie crumbs, blended with filling
- Chocolate Pudding Mousse
3.4 ounces chocolate instant pudding mix - 2/3 cup milk
- 1 1/2 cups heavy cream
- 2/3 cup powdered sugar
- 1/8 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Whipped Cream Topping
1/2 cup heavy cream - 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- Decoration (Optional)
Chocolate curls
Instructions
- In a large mixing bowl, using an electric mixer, blend melted and cooled butter with brown sugar and white sugar on high speed for 2 minutes until light and creamy.
- Add eggs, egg yolk, and vanilla extract to the bowl. Mix until homogenous.
- Sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to wet mixture along with Oreo crumbs, mixing at low speed just until a thick dough is formed.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Allow dough to rest for 10 minutes to firm up.
- Using a 2-tablespoon scoop (2 oz), portion dough into balls and arrange six per baking sheet. Bake one sheet at a time for 11 minutes.
- Immediately after baking, press a 1/4 cup measuring cup into each cookie to create a shallow well. Return cookies to oven for 2 additional minutes.
- Remove trays from oven and press measuring cup again gently into each cookie to smooth the wells. Let cookies rest 5 minutes, then transfer to a wire rack to cool completely.
- Chill a metal mixing bowl and whisk for 10 minutes. In the chilled bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla on high until stiff peaks form.
- In a separate bowl, whisk chocolate instant pudding mix with milk until smooth. Allow to thicken for 2 minutes; add a splash of milk if needed for desired consistency.
- Gently fold the pudding into the whipped cream using a rubber spatula to preserve airy texture.
- Chill another mixing bowl and whisk for 10 minutes. Beat heavy cream, powdered sugar, and vanilla on high until medium peaks form.
- With a 1-tablespoon scoop, fill each cookie well with chocolate pudding mousse. Smooth the top with a spatula.
- Using a 1-teaspoon scoop, add a dollop of whipped cream slightly off-center on each cookie. Create a swirl with a butter knife.
- Sprinkle chocolate curls on the whipped cream, if desired. Refrigerate cookies for several hours to allow mousse to set before serving.
Notes
- For a more intense chocolate flavor, use dark cocoa powder in the cookie dough.
- Make sure to chill your mixing bowls and utensils for whipping cream to achieve better results.
- The cookies can be prepared a day in advance.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg