Description
Indulge in these decadent French Silk Pie Cookies, which combine rich black cocoa and Oreo crumbs in a tender cookie base with a luscious chocolate mousse filling. These cookies feature a unique lip to hold the mousse, topped with whipped cream and chocolate shavings, perfect for an elegant dessert or special treat.
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
- 2 1/2 cups Oreo crumbs (including crushed 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
- Preheat Oven: Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a stand mixer bowl, cream together the softened butter, light brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and mix until fully combined. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Add the all-purpose flour, black cocoa powder, Oreo crumbs (including crushed filling), baking soda, baking powder, and salt to the wet ingredients. Mix until just combined, forming the cookie dough.
- Form Cookies: Portion the dough into 1/4 cup sized balls and place 6 balls on the prepared baking sheet. Using the palm of your hand, gently press down each dough ball slightly to form discs.
- Bake Cookies: Bake the cookies for 11 minutes. After removing from the oven, use a large round biscuit or cookie cutter to gently tuck in any uneven edges using a hula hoop motion, without cutting the cookie. This ensures uniform circular edges.
- Create Cookie Lip: Immediately press the bottom of a 1/2 cup or 2/3 cup measuring cup, lightly sprayed with nonstick spray, into the center of each cookie to create a small crust or lip to hold the mousse. Bake an additional 1-2 minutes if needed.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Make Chocolate Mousse: In a large bowl or stand mixer with whisk attachment, combine chocolate instant pudding mix, heavy cream, 2% milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Use a hand mixer to beat until smooth and thickened, about 1 minute. Refrigerate if not using immediately.
- Assemble Cookies: Spoon approximately 3 tablespoons of the chocolate mousse into the center well of each cooled cookie. Top each with a dollop of whipped cream and chocolate shavings.
- Store and Serve: Place the assembled cookies in an airtight container and refrigerate. Serve the cookies chilled for the best texture and flavor.
Notes
- Black cocoa powder is essential for the deep, rich color and flavor; do not substitute with regular cocoa powder.
- Crush Oreo cookies thoroughly, including the filling, to incorporate their full flavor and texture into the dough.
- Using a measuring cup sprayed with nonstick spray helps prevent the cookie from sticking when forming the lip.
- The mousse can be made ahead and stored in an airtight container in the refrigerator for up to several days.
- For even cookie sizes and shapes, use a cookie scoop and consistent pressure when creating the lip indentation.
- Let cookies cool completely before adding mousse to prevent melting and sogginess.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
