For the best Crumbl French Silk Pie Cookies, make sure the chocolate cookies are completely cooled before adding the French silk filling. If the cookies are still warm, the silky chocolate mousse topping will melt and lose its structure.
Use Dutch-process cocoa powder in the cookie dough for a deeper, richer chocolate flavor that closely matches the taste of the cookie from Crumbl Cookies. This type of cocoa also gives the cookies their dark bakery-style appearance.
The French silk filling should be light, airy, and mousse-like. Allow the melted chocolate mixture to cool slightly before folding in the whipped cream so the filling stays smooth and fluffy instead of becoming dense.
If you want the cookies to look more like the original French silk pie cookies, spread the chocolate mousse smoothly over the cookie and pipe the whipped cream in a tall swirl in the center. Finish with chocolate curls for the classic French silk pie presentation.
These cookies taste best when served slightly chilled, which helps the chocolate silk filling hold its shape and creates the creamy texture associated with traditional French silk pie desserts.
For bakery-style results, keep the cookies large and thick, about three tablespoons of dough per cookie. Slightly underbaking the cookies will also help maintain a soft, fudgy texture that pairs perfectly with the silky chocolate topping.
Crumbl French Silk Pie Cookies (Copycat Recipe)
These Crumbl French Silk Pie Cookies are a rich bakery-style copycat dessert featuring soft fudgy chocolate cookies topped with silky chocolate mousse, fluffy whipped cream, and chocolate curls. Inspired by the famous pie-flavored cookie from Crumbl Cookies, this decadent recipe recreates the indulgent flavor of classic French silk pie in cookie form—perfect for chocolate lovers and impressive dessert trays.
Servings 8 bakery cookies
Calories 430kcal
Cost $12 for entire recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (large, about 3 tablespoons)
- wire cooling rack
- Microwave-safe bowl
- Piping bag or zip-top bag (for whipped cream)
Ingredients
Chocolate Cookie Base
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- ½ cup 110 g brown sugar, packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups 250 g all-purpose flour
- ½ cup 50 g Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 85 g semi-sweet chocolate chips
French Silk Chocolate Filling
- 1 cup 170 g semi-sweet chocolate chips
- 3 tablespoons unsalted butter
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Chocolate curls or shaved chocolate
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Chocolate Cookie Dough
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla extract and continue mixing until smooth and fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients into the butter mixture and mix until a soft chocolate cookie dough forms. Fold in the semi-sweet chocolate chips until evenly distributed.
Shape the Cookies
- Scoop large portions of dough, about three tablespoons each, and place them on the prepared baking sheet. Gently flatten each dough ball slightly so the cookies bake evenly and keep a thick bakery-style shape.
Bake the Cookies
- Bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Make the French Silk Filling
- Place the chocolate chips and butter in a microwave-safe bowl and heat in 20 to 30 second intervals, stirring between each interval, until the mixture is melted and smooth. Let the chocolate cool slightly.
- In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla until soft peaks form. Gently fold the whipped cream into the melted chocolate until the mixture becomes smooth and mousse-like. Refrigerate the filling for about 20 to 30 minutes so it thickens.
Make the Whipped Cream
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form.
Assemble the Cookies
- Once the cookies have cooled completely, spread a generous layer of the chilled French silk chocolate filling over each cookie. Pipe or spoon a swirl of whipped cream on top and finish with chocolate curls or shaved chocolate.
Chill Before Serving
- Place the assembled cookies in the refrigerator for 15 to 20 minutes so the filling firms slightly before serving. The cookies taste best slightly chilled, which helps recreate the creamy texture of classic French silk pie.