Crumbl-inspired French Silk Pie Cookies

French Silk Pie Cookies are made with a soft & chewy chocolate base cookie, an indulgent chocolate filling (no eggs!), & fresh homemade whipped cream. You'll love this delicious variation on French Silk Pie!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line 2 lg. baking sheets with parchment paper; set aside.

Step 2

Fill a ziptop bag with the Oreo cookies and crush into fine crumbs with rolling pin (filling included!).

Step 3

In lg. bowl, using mixer, beat softened butter (2-3 min.) with sugars until light & fluffy. Add all crushed Oreos; fold to combine. Add egg, egg yolk, & vanilla; beat to combine.

Step 4

Sprinkle butter mixture with flour, cocoa powder, cornstarch, baking soda, & salt; beat to combine. (Don't overbeat, use a spatula to scrape down the bowl as needed.)

Step 5

Chill dough ( 45 min.) in fridge. Preheat oven before retrieving dough from fridge.

Step 6

Scoop dough into 13-14 cookies using 3T cookie scoop.

Step 7

Bake (10-12 min.) until edges are set & tops are crackled. Cool completely before topping with chocolate layer & whipped cream.

Step 8

Using mixer with whisk attachment & med. bowl, whip cream, powdered sugar & vanilla until frothy & beginning to thicken. Continue beating until soft peaks form; check whipped frequently as you beat a bit more until achieving stiff peaks. (Don’t overbeat.)

Step 9

Refrigerate while making chocolate layer.

Step 10

In sm. micro.-safe bowl, melt chocolate chips & butter together at 15 sec. intervals, stirring between each interval, until fully melted & combined; cool (10 min.)

Step 11

In med. bowl, micro. 4 oz cream cheese at 10 sec. intervals, stirring between each interval, until very soft.

Step 12

With mixer beat cream cheese (1 min.) until smooth (no lumps!)

Step 13

Add in 3/4 cup powdered sugar. Beat until combined. Add the cooled chocolate/butter mixture and cocoa powder. Beat until combined.

Step 14

Add about 1/2 of the whipped cream into the chocolate mixture and gently fold in until completely combined.

Step 15

Top each cookie with 2T chocolate filling; spread around cookie using offset spatula.

Step 16

Drop spoonful of whipped cream onto each frosted cookie (or pipe a swirl on top.) Sprinkle with mini chocolate chips or chocolate shavings or dust with powdered sugar.

Step 17

I suggest topping cookies immediately before eating. The elements may be stored separately in the fridge (chocolate topping & whipped cream) and at room temp. (unfrosted cookies only) until ready to use.

Step 18

Make each element of cookies up to 2 days in advance; store separately. (Chocolate topping & whipped cream in fridge & cookies in an air-tight container at room temp.) Assemble immediately before serving. (Topping will soften cookies, this make-ahead method is ideal if you wish to prepare in advance.)

Step 19

To Freeze: Cookies may be prepared, cooled, & frozen (up to 1-2 mo.) Flash freeze on baking sheet; then stack in-between layers of wax paper in freezer bags (or containers) to store. Thaw in fridge.

Step 20

Storing Frosted Cookies: Store leftover cookies in fridge in single layers.

↑Support creators by visiting their site 😊