These French Silk Pie Cookies start with a chewy chocolatey base cookie reminiscent of a classic crumb crust. They are topped with a super-thick chocolate pie filling (all homemade–no pudding mix here!) and a dollop of fresh whipped cream. This recipe was inspired by Crumbl’s French Silk Pie Cookies. Also try my copycat Crumbl recipes such as Peanut Butter Bar, Birthday Cake, Blueberry Muffin, and more!
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I love French Silk Pie. Love. It. So French Silk Pie Cookies? I’m here for it. There’s three layers to these cookies–just like a traditional French Silk Pie.
We’ve got a soft and chewy chocolate cookie with a surprise ingredient–crushed Oreo cookies. Then, an easy no-bake chocolate filling layer without eggs. Finally, top those beauties with a swirl of fresh whipped cream. I hope you love this recipe as much as I do!
Do These Cookies Taste Like Crumbl’s?
While I first saw this idea from Crumbl Cookies (they do specialize in indulgence!), I never got a chance to actually sample the cookie. Thus, I’m calling this recipe “inspired by Crumbl” versus a copycat recipe of their cookie.
Three Reasons You’ll Love This Recipe
- Hello chocolate! The irresistible no-bake French Silk Pie frosting is made with a simple ganache (here, melted butter and chocolate), cocoa powder, full fat cream cheese, sugar, and whipped cream. It’s chocolatey, smooth, extra thick deliciousness.
- Fresh whipped cream. Homemade whipped cream is a special treat and when you make it yourself, you can skip any questionable ingredients.
- These cookies are amazing fresh, but they are easy to make ahead (just store the elements separately) and even frosted cookies can be flash frozen and then stacked in containers for future munching.
Can’t get enough cookies? Don’t forget to check out my growing list of Crumbl Copycat Recipes.
Ingredients You Will Need
The cookies have three layers, so you’ll be preparing a batch of cookies, a bowl of fresh whipped cream, and a chocolate layer (which will use some of the fresh whipped cream).
Here’s what you will need for the cookies:
Unsalted butter – I always use unsalted butter when baking. Soften the butter in advance of baking (about two hours at room temperature will do it) so it’ll be easy to cream together with the sugar.
Oreos – Use regular Oreos for this recipe. No need to remove the filling–we’ll keep it in!
Light brown sugar – brown sugar improves the chewiness of the cookies.
Granulated sugar – we’ll use both brown sugar and granulated sugar here.
Egg + egg yolk – prep these right away so they can come to room temperature while you work on starting the cookie dough.
Vanilla extract – used in the cookies and the whipped cream.
All-purpose flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.
Natural cocoa powder – cocoa powder is used in both the cookies and the chocolate topping layer. This is just standard natural cocoa powder (I like Hershey’s)–no special orders needed!
Baking soda, salt, and cornstarch – the cornstarch helps these cookies stay soft.
And here’s what you’ll need for the chocolate topping and whipped cream:
- heavy cream, well-chilled
- powdered sugar
- cream cheese (full fat)
- natural cocoa powder
- butter, unsalted
- vanilla extract
- semi-sweet chocolate chips
When baking cookies, there’s a few things that are really nice to have. I like sturdy rimmed baking sheets (two or three is ideal), a cooling rack, a hand mixer (or stand mixer), and parchment paper for lining the baking trays. For this recipe, I also use a 3-tablespoon cookie scoop.
My most favorite tool though? A kitchen scale! Perfect cookies every time and skip washing all those measuring cups.
How to Make These Cookies
Remember that we’ve got three parts to make. We’ll start with the cookies and then work on the whipped cream and chocolate layers while they cool. Find the complete printable recipe below!
First, let’s whip up some cookies!
Crush Oreo cookies and set aside. In a large bowl using a hand mixer with the beater attachments, beat the softened butter with the sugars until light and fluffy. Add in all the crushed cookies and beat to combine. Add the egg + egg yolk and vanilla extract and beat to combine.
Sprinkle the butter mixture with the flour, cocoa powder, cornstarch, baking soda, and salt and beat to combine.
Chill dough for 45 minutes.
Scoop the dough into 13-14 cookies using a 3 tablespoon cookie scoop. Bake cookies for 10-12 minutes or until edges are set and tops are crackled. Cool completely.
Next, we’ll make the whipped cream. Use a hand mixer with a whisk attachment and a medium bowl to whip the heavy cream, powdered sugar, and vanilla extract until you’ve just achieved stiff peaks. Don’t overbeat. Refrigerate while preparing the chocolate layer. Here’s a whole post on how to make whipped cream.
In a small microwave-safe bowl, melt the chocolate chips and butter together at 15 second intervals, stirring between each interval, until fully melted and combined. Let cool for ten minutes.
Soften the cream cheese in the microwave and beat until smooth with a hand mixer. Add in powdered sugar and beat to combine. Add the cooled chocolate/butter mixture and cocoa powder and beat until combined. Scoop about 1/2 of the fresh whipped cream from earlier and gently fold it into the chocolate layer.
Top each cookie with about two tablespoons of chocolate filling and spread around the cookie using an offset spatula or a butter knife.
Drop a spoonful of whipped cream onto each frosted cookie or fill a piping bag with a large star tip and pipe a swirl on top. Sprinkle with mini chocolate chips or chocolate shavings or dust with powdered sugar.
How Large Are the Cookies?
How large are the cookies? These cookies are about 3″ in diameter and with the generous scoop of filling on top–one is definitely plenty!
More Tips and Tricks
Cookies too sweet? Like all things Crumbl, these cookies are sweet! You can frost with a thinner layer of frosting and save the rest (or freeze it) for another use.
Cookies too dry? Over-measuring the flour is usually the culprit. Pick up a kitchen scale and you will LOVE it. Perfect cookies every time and you can skip washing measuring cups each time you bake.
Another possibility with dry cookies is that they were overbaked. We just want a slight tinge of golden brown on the edges of these cookies before pulling them from the oven. Having an oven thermometer is also handy to check if your oven is running hot or cold.
How to Store the Cookies
Ideally, these cookies should be stored with each of the elements separately. They are hard to stack since it’s a soft chocolate topping and the cookies will soften as they are stored with the chocolate pie filling on top. If you must store frosted cookies, that’s okay too (I did!)–just be sure to store them in the fridge.
Otherwise, store the unfrosted cookies at room temp for up to 5 days (use an air-tight container). The chocolate and whipped cream layers will keep up to 5 days in the fridge. For preparing in advance, I suggest preparing everything a max of 2 days in advance for the best texture.
How to Freeze the Cookies
You may also freeze the cookies. Freeze the unfrosted cookies stacked in-between wax paper in a freezer-safe air-tight container. Or, flash freeze frosted cookies by freezing them completely while arranged in a single layer on a cookie sheet. Then, remove them and layer them in-between wax paper in freezer-safe containers or bags. Keep for 1-2 months (thaw frosted cookies in the fridge).
Note that I don’t recommend freezing these if you are serving them somewhere where the presentation is of great importance–they will be most beautiful decorated immediately before serving if that is the case.
If you loved this recipe, leave a 5-star rating! I would so appreciate it!
French Silk Pie Cookies
- 8 tablespoons unsalted butter 4 ounces, room temperature
- 6 Oreo cookies (with filling)
- ½ cup light brown sugar packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 5 ounces
- 1/3 cup cocoa powder about 1.2 ounces
- 1 tablespoon cornstarch
- ¾ teaspoons baking soda
- ⅛ teaspoon salt
Whipped cream layer:
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ tsp vanilla extract
- 2 tablespoons unsalted butter
- 2 ounces semi-sweet chocolate chips
- 4 ounces cream cheese
- ¾ cups powdered sugar 3 ounces
- 2 tablespoons cocoa powder
- (add half the whipped cream)
- Line two large baking sheets with parchment paper and set aside.Fill a ziptop bag with the Oreo cookies and crush to fine crumbs with a rolling pin (filling included!).
- In a large bowl using a hand mixer with the beater attachments, beat the softened butter with the brown sugar and granulated sugar until light and fluffy (about 2-3 minutes). Add in all the crushed Oreos and beat to combine. Add the egg + egg yolk and vanilla extract and beat to combine.
- Sprinkle the butter mixture with the flour, cocoa powder, cornstarch, baking soda, and salt and beat to combine. Don't overbeat, use a spatula to scrape down the bowl as needed.
- Chill the dough for 45 minutes in the fridge. Preheat the oven to 350°F in advance of retrieving the dough from the fridge.
- Scoop the dough into 13-14 cookies using a 3 tablespoon cookie scoop.
- Bake cookies for 10-12 minutes or until edges are set and tops are crackled. Allow to cool completely before topping with the chocolate layer and whipped cream.
- With a hand mixer, wire whisk attachment, and a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until frothy and beginning to thicken. Continue beating until soft peaks form and then check the whipped frequently as you beat a bit more until achieving stiff peaks. Don’t overbeat.Pop in the fridge while you make the chocolate layer.
- In a small microwave-safe bowl, melt the chocolate chips and butter together at 15 second intervals, stirring between each interval, until fully melted and combined. Let cool for ten minutes.
- In a medium bowl, microwave 4 oz cream cheese at 10 second intervals, stirring between each interval, until very soft. With a hand mixer, stand mixer, or fork, beat the cream cheese until smooth (no lumps!), about 1 minute. Add in 3/4 cup powdered sugar. Beat until combined. Add the cooled chocolate/butter mixture and cocoa powder. Beat until combined.
- Add about 1/2 of the whipped cream into the chocolate mixture and gently fold in until completely combined.
- I suggest topping cookies directly before eating. The elements may be stored separately in the fridge (chocolate topping & whipped cream) and at room temperature (unfrosted cookies only) until ready to use. Top each cookie with about two tablespoons of chocolate filling and spread around the cookie using an offset spatula or a butter knife.Drop a spoonful of whipped cream onto each frosted cookie or fill a piping bag with a large star tip and pipe a swirl on top. Sprinkle with mini chocolate chips or chocolate shavings or dust with powdered sugar.