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Yields:
10 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
Cal/Serv:
593
If you love the richness and the comfort of homemade French silk pie, then these chocolate pie cookies are just what you need. Inspired by the classic, but with the ease and convenience of a cookie, this recipe offers a unique twist on beloved flavors. Each cookie features a tender chocolate base, topped with a whipped chocolate ganache and crowned with a dollop of whipped cream. They’re the perfect indulgence for any chocolate lover and make an impressive addition to any dessert table.
The cookies are made from simple, everyday ingredients, and the recipe is designed to be easy to follow, allowing you to create these gourmet treats with as little hassle and cleanup as possible. You can even prepare particular components, such as the whipped cream and ganache, ahead of time and assemble the cookies when ready. These cookies are ideal for those looking to impress with minimal effort.
Any leftover cookies can be stored in an airtight container and kept in the refrigerator for up to 1 week. They’re just as delicious chilled, making for a perfect treat any time.
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Ingredients
Whipped Chocolate Ganache
- 1 cup
(170 g.) semisweet chocolate chips
- 1 cup
heavy cream
Cookies
- 10
Oreo cookies
- 2 cups
(240 g.) all-purpose flour
- 3 Tbsp.
unsweetened cocoa powder
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 cup
(2 sticks) unsalted butter, melted, cooled
- 1/2 cup
(110 g.) packed brown sugar
- 1/4 cup
(50 g.) granulated sugar
- 2
large eggs
- 1 tsp.
pure vanilla extract
Whipped Cream & Assembly
- 1/2 cup
heavy cream
- 1 Tbsp.
confectioners' sugar
- 1/2 tsp.
pure vanilla extract
Pinch of kosher salt
Chocolate curls or shavings, for garnish (optional)
Directions
Whipped Chocolate Ganache
- Step 1Place chips in a medium heatproof bowl. In a small pot over medium heat, heat cream until small bubbles begin to form around edges of pan. (Do not bring to a boil.) Pour cream over chips. Let sit 1 minute, then thoroughly whisk until chocolate and cream are combined and smooth.
- Step 2Place plastic wrap over ganache and refrigerate at least 30 minutes or up to 1 hour.
Cookies
- Step 1Preheat oven to 350º. Separate and scrape filling off Oreos. In a food processor, pulse wafers until finely ground; enjoy filling as a chef's snack.
- Step 2Transfer to a medium bowl. Add flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
- Step 3In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until well combined. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla.
- Step 4Slowly add dry ingredients, folding with a spatula until just combined. Using a large cookie scoop (about 3 Tbsp.), scoop dough onto 2 parchment-lined baking sheets.
- Step 5Bake cookies until edges are set and centers puff slightly, 12 to 14 minutes.
- Step 6Immediately use a large measuring cup to create a well in center of cookies. Transfer cookies to a wire rack and let cool.
Whipped Cream & Assembly
- Step 1In a medium bowl, using handheld mixer on medium-high speed, beat cream, confectioners’ sugar, vanilla, and salt until stiff peaks form, about 5 minutes.
- Step 2Transfer ganache to another medium bowl. Using handheld mixer, beat on medium-high speed until light and fluffy, 4 to 5 minutes.
- Step 3Top each cookie with about 2 Tbsp. whipped ganache and a dollop of whipped cream. Garnish with chocolate curls or shavings (if using).
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