Description
A delicious copycat recipe for French Silk Pie Cookies inspired by CRUMBL.
Ingredients
Scale
- 10 Oreo cookies
- 1 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 cup black cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- 2 oz instant chocolate pudding mix (dry powder only)
- 1/2 cup milk
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp semisweet chocolate chips, melted
- 1/3 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a food processor, grind the Oreos into fine crumbs.
- In a medium bowl, mix the Oreo crumbs, flour, cornstarch, black cocoa, baking soda, baking powder, and salt. Set aside.
- In a stand mixer bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until combined, scraping the bowl as needed.
- Add the dry mixture and mix just until incorporated.
- Using a large cookie scoop (about 1/4 cup), scoop 8 cookie dough balls. Flatten each to about 1 inch thick.
- Bake for 10 minutes.
- Immediately after baking, press an indentation into the center of each cookie using a 1/3 cup measuring cup to create a “pie crust” shape.
- Allow cookies to cool completely.
- In a large bowl, combine the pudding mix, milk, heavy cream, powdered sugar, and vanilla.
- Beat with a hand mixer or stand mixer until thick and fluffy.
- Add the melted chocolate and whip again until smooth.
- Spoon or pipe the filling into the cooled cookie centers.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top each cookie with a dollop of whipped cream and garnish with chocolate curls if desired.
Notes
- Black cocoa gives the deep Oreo-like color and flavor. Substitute Dutch-process cocoa if needed (cookies will be lighter).
- Use instant pudding mix only. Do not prepare it beforehand.
- Dough can be refrigerated for 24 hours or frozen for up to 2 months.
- For frozen dough, add 1–2 minutes to bake time.
- Store finished cookies in an airtight container in the fridge for up to 4 days. Best served at room temperature.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: French Silk Pie Cookies, CRUMBL copycat, dessert cookies