French Silk Pie Cookies (2024)

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These french silk cookies are made with a melt-in-your-mouth soft dark chocolate cookie that’s topped with chocolate pudding and whipped cream.

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I am absolutely in love with these cookies and I hope you will be too! I’m here today with a DELICIOUS cookie which is based off of Crumbl’s French Silk Cookies. It’s not necessarily a copycat recipe as much as it’s my take on the cookie. We start with a delicious, soft and chewy dark chocolate sugar cookie that’s made with black cocoa powder. After baking the cookies, we slightly indent them (like in my twix cookies), and then fill them with a generous scoop of chocolate pudding and whipped cream. They’re so chocolatey, so delicious, and truly way easier to make than they look.

why you’ll love these french silk pie cookies:

The softest dark chocolate cookie: The cookie is made with just a few ingredients, comes together super easily, and melts in your mouth.
Chocolate pudding: this part is also super easy, because we’re using instant chocolate pudding with heavy cream to make it even more delicious.
Whipped cream: I mean, who doesn’t love putting whipped cream on every dessert.

expert baking tips

Weigh your ingredients:

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did.Here is my favorite kitchen scale.

room temperature ingredients

It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Take out the eggs and butter about an hour before starting the cookies.

Mix the dough carefully:

When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.

chill the cookies prior to baking

Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.

Under bake for perfect cookies:

Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.

The secret to perfectly round cookies:

Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!

A note on oven temperature:

Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

ingredients for french silk pie cookies:

dark chocolate sugar cookies:

All purpose flour: for structure and chewiness.
Baking powder: for helping the cookies rise.
Salt: to help balance and bring out the sweetness of the cookies
Black cocoa powder: for an intense, rich chocolatey flavor. The next best flavor you’ll get would be from dutch processed cocoa powder, just note that the cookies will be lighter in color. Here is the black cocoa powder I use.
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
Light brown sugar: for sweetness, moisture, flavor and a soft and chewy center. You could sub in dark brown sugar here as well.
Egg: for binding and for moisture.
Vanilla: for flavor.

french silk pie filling:

Instant chocolate pudding: you’ll just need one small box of your favorite instant chocolate pudding here! Yes – we are taking a (delicious) shortcut 🙂
Heavy whipping cream: thickens up the pudding.
Whole milk: I used whole milk but any dairy milk will work perfectly here. I haven’t tested this with non-dairy milk alternatives, but I know that the Jell-O chocolate pudding in particular states that soy milk will not work.

Homemade Whipped Cream:

Heavy whipping cream: the base of the whipped cream.
Granulated sugar: to sweeten up the cream a little bit.
Vanilla: for flavor.

how to make french silk pie cookies

Here are a few photos of the process of making these chocolate pudding cookies. You can find the full recipe at the end of this blog post!

Beat together the butter and brown sugar until light and fluffy.
Then beat in the egg and vanilla.

french silk pie cookies recipe q&a

can I double this recipe?

Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.

can I make these french silk pie cookies ahead of time?

There are a few options for prepping these cookies in advance –

Make the cookie dough days in advance. Once you’ve made the cookie dough, you can wrap it up tightly with plastic wrap and place it in the fridge for up to 2 days before baking it off. Be sure to let the cookie dough sit out for 30 minutes to 1 hour before baking, so that it’s soft enough to scoop.
Make the cookies days in advance. 2-3 days before you want to serve the cookies, you can bake and create all the components. Bake the cookies and keep them stored in an airtight container at room temperature. Make the pudding and keep it stored airtight in the fridge. Once you want to serve them, assemble and enjoy!

how to store french silk pie cookies

Because the topping consists of chocolate pudding and whipped cream, these cookies do need to be stored in the fridge once they are frosted. Store them in an airtight container in the fridge for up to 5 days. While these are super delicious cold – if you’re not a fan of cold cookies, you can let them sit out for 30 minutes before eating them!

You can find all my favorite tools and ingredients that I use onmy Amazon Storefront page, here!

other recipes you might enjoy:

Small Batch Chocolate Chip Cookies
Marbled Brownie Chocolate Chip Cookies
Fluffernutter Chocolate Chip Cookies
Brown Butter Oatmeal Chocolate Chip Cookies

did you make this recipe?

I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery

French Silk Pie Cookies

5 from 2 votes

Soft and chewy dark chocolate cookies topped with chocolate pudding and whipped cream.

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Prep TimePrep Time 20 minutes minutes

Cook TimeCook Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total TimeTotal Time 1 hour hour

ServingsServings 8 cookies

CaloriesCalories 340 kcal

Ingredients

Dark Chocolate Sugar Cookies

▢ 90 g unsalted butter room temperature (6 ⅓ tbsp.)
▢ 150 g light brown sugar (¾ c.)
▢ 1 egg room temperature
▢ 1 tsp. vanilla
▢ 150 g all purpose flour (1 ¼ c.)
▢ 24 g black cocoa powder (¼ c.)
▢ 1 tsp. baking powder
▢ ½ tsp. salt

French Silk Pudding

▢ ½ packet instant chocolate pudding* (55g)
▢ 170 g heavy whipping cream (¾ c.)
▢ 55 g whole milk (¼ c.)

Whipped Cream

▢ 55 g heavy whipping cream (¼ c.)
▢ 1 tsp. granulated sugar
▢ ¼ tsp. vanilla

Instructions

Dark Chocolate Sugar Cookies

With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and sugar until the mixture is light and fluffy (2-3 min.)
Beat in the egg and vanilla until well combined.
Add in the flour, cocoa powder, baking powder, and salt. Beat the mixture together just until no flour streaks remain.
Cover the dough and leave it in the fridge to chill for at least 30 minutes, or for up to 2 days.**
In the meantime, make the french silk pudding.

French Silk Pie Pudding

In a small bowl, whisk together the instant pudding, heavy cream and milk until combined and no clumps remain. Cover the pudding and let it sit in the fridge until you're ready to assemble the cookies.
Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies have set and the middles look just slightly undercooked.
Use the bottom of a pinch bowl or shot glass (~2-3") to carefully indent the center of each cookie while they are still warm, within 5 minutes of them coming out of the oven. The outer ring of the cookies may break apart a little, but you can mold it back together while it's still warm.

Whipped Cream

Add the heavy cream, sugar, and vanilla to a small mixing bowl. Whisk together (or beat with a stand mixer) until you have formed soft peaks in the cream.
Once the cookies have come to room temperature, place 2 tbsp. of chocolate pudding in the center of each cookie. Use a spoon to slightly spread it around to fill the indentation.
Top each cookie with a dollop of whipped cream and chocolate curls if desired. Serve and enjoy!

Notes

*A standard small packet of Jell-O instant chocolate pudding is 3.9 oz / 110g. You’ll only need half of that packet for one batch of these cookies. You can choose to make the whole packet and keep extra pudding in the fridge, or just use half of the packet with 1 cup of heavy cream/milk and save the powder for another time!

**If you’re chilling them overnight, you’ll want to take the dough out for at least 30 minutes before baking until the dough is warm enough to be scoopable again.

Keep extra cookies stored in an airtight container in the fridge. While these cookies are super delicious cold, if desired, you can take them out 30 minutes before eating them to come to room temperature.

Nutrition

Serving: 1cookieCalories: 340kcalCarbohydrates: 37gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 77mgSodium: 211mgPotassium: 139mgFiber: 2gSugar: 20gVitamin A: 736IUVitamin C: 0.2mgCalcium: 91mgIron: 2mg

Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.