Before you buy that French Silk pie this holiday season, consider making these easy French silk pie cookies. That’s right, we are finally adding one of America’s favorites to the pie cookie series. Using pre-made sugar cookie dough, these pie-inspired cookie creations are easy to whip up rather quickly.
Are you even ready for the rich, creamy deliciousness of classic French Silk Chocolate Pie? That silky chocolate filling, nestled in a flaky and chewy sugar cookie crust, topped with a swirl of whipped cream and chocolate shavings? Um, yes, I do believe I will take a couple of these mini pies right away please.
Mini French Silk Pie Recipe in Cookie Form
Back when I worked at Baker’s Square in high school, French Silk pie was my absolute kryptonite. I will never forget the day when I ate an entire pie by myself. This was not a proud moment, and oh did it come with consequences.
It actually took me over a decade to enjoy French Silk after that wild night. I’ve learned a lot of valuable lessons about moderation since then, so now I can thoroughly enjoy the chocolatey treats I love without suffering too much.
The funny thing is, I never really loved the taste or texture of traditional pie crust. I would scrape out the innards of all the cream pies mostly. That’s another reason why I love these mini pie creations with their sugar cookie crusts.
Here’s why you’ll love these French Silk Pie Cookies:
- Simple Crust: Using sugar cookie dough makes it easy and fun.
- Rich Chocolate: The filling is creamy and full of silky texture and chocolate flavor.
- Bite-Sized: Perfect for a quick dessert or serving at parties.
- Versatile: Ideal for any occasion or just a special treat.
- Fun to Make: Great for baking solo or with family.
- Customizable: Top with chocolate curls or shavings for extra flair.
- Crowd-Pleasing: Loved at parties and family gatherings.
- Unique Twist: A new take on classic French silk pie.
French Silk Cookies Ingredients
Here’s what you need to make this tasty recipe. The measurements are in the recipe card below.
- Refrigerated sugar cookie dough
- Instant chocolate pudding mix
- Whipped topping
- Chocolate shavings or curls
Steps to Make these Chocolate Silk Pie Cookies
Start with the Oven: Preheat it to 350°F. Grab 2 regular-sized (12 cup) muffin tins and give them a light spray with nonstick cooking spray.
Shape the Cookie Crusts: Take the sugar cookie dough and roll each piece into a ball. Place these in the muffin tins. Now, use a flour-dipped tart shaper or the back of a spoon to gently press the dough into the pan and up the sides. Be careful not to press too hard – you want a sturdy base, not a thin one, and higher sides to form a nice edge.
Bake to Perfection: Once all your tins are filled, put them in the oven for 10-13 minutes. You’re looking for a lovely golden brown color. Once out of the oven, gently press the center of each crust to make a more pronounced divot. Let them cool in the tin, then move to a wire rack to cool completely.
Prepare the Filling: In a small bowl, whisk together the instant chocolate pudding mix and milk. It’ll be thick. Next, fold in 1 cup of whipped topping and put it in the fridge for 5 minutes.
Fill ’em Up: Put the chocolate filling into a pastry bag with a snipped 1/2″ tip. Do the same with the remaining whipped topping. Pipe the creamy chocolate pie filling into each cookie cup, then add a dollop of whipped topping on top.
Final Touches: Garnish each cookie with chocolate chips, shavings, or curls. These beauties are ready to serve right away, or you can cover them and keep them in the fridge until you’re ready to dazzle your guests or family.
What Else To Serve
Looking to load up a dessert table? Here are more ideas.
- Key Lime Pie Cookies: These tangy pie cookies are another delicious option for the people who prefer fruit-flavored desserts.
- Chocolate Pudding Trifle: For the chocolate pudding lovers, people can’t wait to dig into the layers of this trifle.
- S’mores Pudding Cups: Adding a playful, campfire twist to your dessert table, these cups complement the chocolate theme.
Recipe Swaps and Variations
- Cookie Crust Alts: Swap the sugar cookie dough for an Oreo crust or graham cracker crusts. You can also make your own little pie crusts.
- Filling Options: Use a dark chocolate pudding mix instead of regular chocolate for an extra rich flavor. For a lighter variation, use white chocolate in your mousse filling.
- Topping Tweaks: Top with fresh berries for a fruity twist. Sprinkle on chopped nuts for added texture and flavor. Maybe try to drizzle on melted chocolate before adding the whipped cream.
- Flavor Add-Ins: Add a pinch of espresso powder to the chocolate filling for a bit of a mocha flavor. Splash in a smidge of vanilla extract or a hint of cinnamon for extra depth.
- Whipped Topping Choices: Swap out the Cool Whip for homemade whipped cream. You can even flavor it with a dash of vanilla, almond, or
cake batter extract.
If you have leftover chocolate French Silk Pie Cookies, keep them in an airtight container in the fridge for up to 3 days. If possible, store the filled cookies and add the toppings just before you’re ready to serve.
Recipe Notes and FAQ
- Chill Time: For best results, make sure the cookie crusts are completely cool before filling.
- Whipped Topping: Homemade whipped cream can be used for a more authentic flavor.
- Cookie Dough: If you can’t find pre-made sugar cookie dough, homemade dough works great too.
Can I make these cookies in advance?
Yes, but it’s best to make the crusts and filling separately the day before. Fill and top them right before serving.
What if I don’t have a pastry bag for the filling?
No worries. Snip the corner of a Ziploc bag to use for piping.
- 1 package (16 oz) refrigerated sugar cookie dough (break and bake cookies)
- 1 small box (3.4 oz) instant chocolate pudding mix
- 1 cup milk
- 1 3/4 cups whipped topping, thawed (divided)
- Chocolate shavings or curls (for topping)
- Preheat the oven to 350°F. Grease 2 regular size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Use a tart shaper dipped in flour, or the back of a spoon, to gently press the dough into the pan and onto the sides. Be careful not to make the bottom too thin. Keep the sides higher than the bottom to create an edge on the crust.
- Once all muffin tins are full, bake for 10-13 minutes or until golden brown. Remove from the oven and gently press the crust with a tart shaper or back of a spoon to make the divot in the center more pronounced. Let them cool completely in the pan before removing and placing onto a wire rack.
- In a small bowl, combine the pudding mix and milk, whisking well until the mixture is thick. Fold in 1 cup of whipped topping and refrigerate for 5 minutes.
- Place the chocolate filling into a pastry bag with a snipped 1/2" tip. Fill another pastry bag with the remaining 3/4 cup whipped topping, fitted with a decorative tip. Pipe the chocolate filling into each cookie cup and follow with a dollop of whipped topping.
- Top each cookie with chocolate shavings or curls. Serve immediately, or cover loosely and refrigerate until ready to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 83mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g
Nutrition facts are an estimate only.
Pin this image to your cookie or pie board to save and share!
If you like easy cookies like these chocolate pie cookies, I’d love to hear from you. Please subscribe to the blog, share this recipe, and feel free to leave a comment below!
Tag me in your pictures on social media if you make these French silk sugar cookies. Also, please let me know your favorite pies that you’d like to see in cookie form.