These French Silk Pie Cookies have a super soft chocolate cookie base and are topped with a simple chocolate cream, whipped cream and chocolate shavings!
Quick Tips
- Use a large cookie dough scoop to measure out and spoon the cookie dough on to the cookie sheet (the dough will be wet, so you’ll need to spoon it and not roll it)
- Use the back of the cookie dough scoop (or a large spoon) to make an indent on the cookies immediately after they come out of the oven
Equipment
- Cookie scoop
- Cookie sheets
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Whisk
- Hand or stand mixer
Ingredient Notes
- Unsalted butter: if using salted butter, reduce added salt by ¼ teaspoon
- Cream cheese: ensure that this is softened to room temperature! You can do this by heating in the microwave for 30 seconds (flip the cream cheese brick after 15 seconds)
- Granulated sugar
- Eggs: room temperature (here’s how to warm the eggs quickly)
- All-purpose flour
- Unsweetened cocoa powder: this one is my favorite!
- Baking powder
- Salt: reduce by ¼ teaspoon if using salted butter
- Instant chocolate pudding mix
- Milk
- Whipped topping: cool whip or off-branded works too, 8 ounces
- Chocolate chips or chocolate bar: to top with chocolate shavings
Love these French Silk Pie Cookies? Try these other pie-inspired desserts!
- Mini Chocolate Cream Pies
- Banana Cream Pie Cookies
- Caramel Apple Pie Cookie Cups
- Pumpkin Pie Truffles
How to make French Silk Pie Cookies
These French Silk Pie Cookies are super simple and can be made in three easy steps.
- Make the chocolate cookies
- Make the chocolate cream filling
- Assemble the French Silk Pie Cookies
How to make the chocolate cookies
Preheat the oven to 350 degrees, use convection bake if you have it. Line the cookie sheets with parchment paper or grease well with baking spray. Set aside.
Add softened butter and cream cheese to a medium-sized mixing bowl and use a hand or a stand mixer to blend until smooth.
Add the granulated sugar and beat on medium-high speed for 1-2 minutes or until smooth. Then add the eggs and mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder and salt).
Add the dry ingredients to the wet ingredients in 2-3 portions, mixing well after each addition. Scrape down the bowl once complete.
Use a large cookie scoop to spoon the cookie dough on to prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake the cookies for 20-25 minutes or until the cookies begin to crack. Remove them from the oven and use the cookie scoop or the back of a large spoon to immediately make an indent in each cookie. Allow the cookies to cool to room temperature before adding the filling.
How to make the chocolate cream filling
In a medium mixing bowl, add the chocolate pudding mix and cold milk. Whisk together until it begins to thicken.
Use a silicone spatula to fold in 4 ounces of cool whip (half of an 8 ounce container). Gently mix until fully incorporated.
How to assemble the French Silk Pie Cookies
Spoon the chocolate cream into the small indent on each cookie then spread the remaining cool whip over the top of the chocolate cream.
Top with chocolate shavings or mini chocolate chips for garnish, if desired. Store these cookies in the fridge.
Try these other chocolate desserts!
French Silk Pie Cookies
Equipment
- Hand or stand mixer
- Measuring cups and spoons
- Mixing bowls
- cookie scoop (or large spoon)
- Cookie sheets
- silicone spatula
- whisk
Ingredients
For the chocolate cookies
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1½ cups granulated sugar
- 2 eggs
- 1¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
For the chocolate cream filling
- 1 box instant chocolate pudding (3.9 ounce box)
- 1 cup milk cold
- 4 ounces cool whip (buy an 8 ounce container, reserve the other 4 ounces for topping)
For the topping
- remaining cool whip (you may not use it all)
- chocolate shavings optional
Instructions
To make the chocolate cookies
- Preheat the oven to 350 degrees, use convection bake if you have it. Line the cookie sheets with parchment paper or grease well with baking spray. Set aside.
- Add softened butter and cream cheese to a medium-sized mixing bowl and use a hand or a stand mixer to blend until smooth.
- Add the granulated sugar and beat on medium-high speed for 1-2 minutes or until smooth. Scrape down the bowl once complete.
- Add the eggs and mix until combined.
- In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder and salt).
- Add the dry ingredients to the wet ingredients in 2-3 portions, mixing well after each addition. Scrape down the bowl once complete.
- Use a large cookie scoop to spoon the cookie dough on to prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake for 20-25 minutes or until the cookies begin to crack.
- Remove them from the oven and use the cookie scoop or the back of a large spoon to immediately make an indent in each cookie. Allow the cookies to cool to room temperature before adding the filling.
To make the chocolate cream filling
- In a medium mixing bowl, add the chocolate pudding mix and cold milk. Whisk together until it begins to thicken.
- Use a silicone spatula to fold in 4 ounces of cool whip. Gently mix until fully incorporated.
To assemble the French Silk Pie Cookies
- Spoon the chocolate cream into the small indent on each cookie.
- Spread the remaining cool whip over the top of the chocolate cream.
- Top with chocolate shavings or mini chocolate chips for garnish, if desired. Store these cookies in the fridge.
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