French Silk Pie Cookies
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!
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Servings: 14 cookies
Equipment
- Measuring cups and spoons
- 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.