Introduction

Chocolate Pie Cookies combine rich, fudgy cookie bases with a creamy chocolate pudding center and a light whipped cream topping. These delightful treats are perfect for anyone who loves the flavors of chocolate pie in a fun, handheld form.

Chocolate Pie Cookies Recipe - Recipe Image

Ingredients

½ cup salted butter (softened)
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup Dutch process cocoa powder
1 teaspoon baking powder
½ cup instant chocolate pudding mix
1 cup whole milk
¼ cup heavy cream
1 cup heavy cream (for whipping)
1 teaspoon vanilla extract (for whipping cream)

Instructions

Step 1: In a large mixing bowl, whisk together the softened butter and brown sugar using an electric hand mixer for about 3 minutes until smooth and creamy.
Step 2: Add in the egg and 1 teaspoon vanilla extract. Continue mixing for a few minutes until the mixture is fully combined and smooth.
Step 3: Gradually whisk in the flour, cocoa powder, and baking powder at a low mixer speed to avoid splattering. Ensure the dough is fully mixed with no dry pockets. Cover with plastic wrap and chill in the fridge for 20 minutes. Preheat your oven to 350°F (175°C).
Step 4: While the dough chills, whisk together the milk and instant chocolate pudding mix until smooth. Stir in ¼ cup heavy cream, cover the pudding with plastic wrap, and place it in the freezer.
Step 5: Scoop 1 ½ tablespoon-sized balls of cookie dough and roll them between your hands. Arrange the dough balls on a baking sheet, spacing them at least 1 ½ inches apart. Bake for 12 minutes.
Step 6: Immediately after baking, use a small dish or the back of a spoon to create an indent in the center of each cookie for the filling. Let the cookies cool completely to room temperature.
Step 7: Spoon a few dollops of the chilled pudding mixture into each cookie indent. Then, beat 1 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form. Top each cookie with a dollop of whipped cream.
Step 8: Serve and enjoy these decadent chocolate pie cookies fresh for the best texture and flavor.

Tips & Variations

For extra flavor, try adding a pinch of espresso powder to the cookie dough to enhance the chocolate taste.
You can substitute the Dutch process cocoa powder with natural unsweetened cocoa powder but reduce baking powder slightly for best results.
If you want a firmer filling, chill the pudding mixture longer before spooning it onto the cookies.
For a boozy twist, add a splash of coffee liqueur or bourbon to the whipped cream before beating.

Storage

Store the filled cookies in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as it may melt the whipped cream and soften the cookies too much. Enjoy them chilled or bring them to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and chill it for up to 24 hours before baking. This can even enhance the flavors and texture of the cookies.

What if I don’t have instant chocolate pudding mix?

If you don’t have instant pudding mix, you can make a homemade chocolate pudding or use a high-quality ready-made pudding. Just be sure it’s thick enough to hold inside the cookies.

Chocolate Pie Cookies Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Decadent and delightful Chocolate Pie Cookies featuring a rich cocoa-infused cookie base filled with creamy chocolate pudding and topped with fluffy whipped cream. This recipe combines the best of cookies and chocolate pie into a fun and indulgent treat perfect for any occasion.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: Approximately 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

½ cup salted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup Dutch process cocoa powder
1 teaspoon baking powder

Chocolate Pudding Filling

½ cup instant chocolate pudding mix
1 cup whole milk
¼ cup heavy cream

Whipped Cream Topping

1 cup heavy cream
1 teaspoon vanilla extract

Instructions

Cream Butter and Sugar: In a large mixing bowl, add the softened butter and brown sugar. Use an electric hand mixer to whisk these ingredients together for about 3 minutes until the mixture is smooth, creamy, and well combined.
Add Egg and Vanilla: Incorporate the large egg and 1 teaspoon vanilla extract into the creamed butter and sugar. Mix again for a few minutes until the batter is smooth and the egg is fully incorporated.
Mix Dry Ingredients: Lower the mixer speed and gradually whisk in the all-purpose flour, Dutch process cocoa powder, and baking powder. Mix thoroughly to ensure no pockets of dry ingredients remain. Cover the cookie dough with plastic wrap and refrigerate for 20 minutes. Meanwhile, preheat your oven to 350°F (177°C).
Prepare Pudding Filling: While the dough chills, whisk together the instant chocolate pudding mix and whole milk in a bowl until smooth and well combined. Whisk in ¼ cup heavy cream. Cover the pudding mixture with plastic wrap and place it in the freezer to chill.
Shape and Bake Cookies: Scoop out 1 ½ tablespoon-sized portions of chilled cookie dough and roll them between your hands to form balls. Arrange them on a baking sheet, spacing at least 1 ½ inches apart. Bake in the preheated oven for 12 minutes. Immediately after baking, use a small dish or spoon to gently press an indent into the center of each cookie to hold the filling.
Cool Cookies: Allow the cookies to cool completely at room temperature before adding the filling.
Prepare Whipped Cream Topping: In a separate bowl, beat 1 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form, approximately 3-5 minutes.
Assemble Cookies: Spoon a few tablespoons of the chilled chocolate pudding into the indent of each cooled cookie. Top each cookie with a dollop of freshly whipped cream.
Serve and Enjoy: Serve the chocolate pie cookies immediately and enjoy their rich, creamy, and chocolatey goodness.

Notes

Make sure the butter is softened to room temperature for easier mixing and better texture.
Chilling the dough helps prevent the cookies from spreading too much while baking.
Use Dutch process cocoa powder for a deeper chocolate flavor and darker color.
Chill the pudding filling so it thickens properly and holds shape inside the cookie.
Handle the cookies gently when creating the indents after baking to avoid cracking.
The whipped cream topping should be added just before serving to prevent it from melting.
Store assembled cookies in the refrigerator and consume within 2 days for best freshness.

Keywords: chocolate pie cookies, chocolate pudding cookies, whipped cream cookies, chocolate dessert, homemade cookies, chocolate cookie recipe