Description
These French Silk Pie Cookies are rich, chocolatey treats that combine the deep flavor of black cocoa and Oreo crumbs in a tender, scoopable cookie base. Each cookie is baked with a slight lip to hold a luscious chocolate mousse filling topped with whipped cream and chocolate shavings, making for a decadent dessert that's perfect chilled.
Ingredients
Cookie Dough
- 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)
- 1 cup black cocoa powder (must be black cocoa powder)
- 2 1/2 cups Oreo crumbs (crushed with filling)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Chocolate Mousse
- 3.4 oz chocolate instant pudding mix
- 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
Toppings
- Whipped cream
- Chocolate shavings
Instructions
- Make the Oreo Cookies: Preheat your oven to 365°F and line a baking sheet with parchment paper. This prepares your baking surface to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar on medium speed for about 2 minutes until fluffy. Then add the eggs and vanilla extract and combine thoroughly, scraping down the bowl sides as needed.
- Add Dry Ingredients: Mix in the all-purpose flour, black cocoa powder, crushed Oreo crumbs, baking soda, baking powder, and salt until just combined into a uniform dough.
- Shape and Partially Flatten Dough Balls: Portion the dough into 1/4 cup balls. Place six dough balls on the prepared baking sheet and gently press each ball down slightly with the palm of your hand to shape the cookies.
- Bake and Shape Edges: Bake for 11 minutes. Because the cookies may have uneven edges, immediately after removing from the oven, use a large round cookie or biscuit cutter to gently circle and smooth the edges without cutting through the cookie, to create a uniform round shape.
- Create Cookie Lip: Press the bottom of a 1/2 cup or 2/3 cup measuring cup lightly into the center of each warm cookie to create a small lip or well for the mousse filling. Spray the measuring cup with nonstick spray if desired to avoid sticking. Bake 1-2 additional minutes if needed, then let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Mousse: In a large bowl or stand mixer with a whisk attachment, combine the chocolate instant pudding mix, cold heavy cream, cold milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Beat with a hand mixer for about 1 minute until smooth and thickened. Refrigerate if making in advance.
- Assemble Cookies: Spoon about 3 tablespoons of chocolate mousse into the lip of each cooled cookie. Garnish with a dollop of whipped cream and sprinkle with chocolate shavings for a beautiful finish.
- Storage: Store the assembled cookies in an airtight container in the refrigerator. Enjoy them chilled for the best texture and flavor.
Notes
- Use black cocoa powder specifically to achieve the rich, deep color and flavor characteristic of this recipe.
- Crush Oreos with their filling fully incorporated for added texture and flavor within the dough.
- To prevent the cookies from sticking to the measuring cup when creating the lip, spray it lightly with nonstick cooking spray.
- The chocolate mousse can be prepared a day ahead and stored airtight in the refrigerator for convenience.
- Be gentle when shaping the cookies’ edges post-baking to ensure a uniform look without cutting them.
