Crumbl French Silk Pie Cookie (Easy Copycat Recipe)

Crumbl’s French silk pie cookie is one of those limited-edition drops that sells out fast, and for good reason. This copycat brings the same thick, fudgy chocolate base, silky mousse-like topping, and chocolate shavings to your own kitchen on any night you want.

The whole thing comes together in about an hour, and you do not need any special equipment beyond a hand or stand mixer.

Why I Love This Recipe

The cookie itself is dense and brownie-adjacent, with crisp edges and a soft, almost gooey center. That contrast with the cool, airy chocolate topping is what makes each bite interesting.

The whipped chocolate filling uses real melted chocolate, not cocoa powder, so it has a deep, slightly bitter richness that balances the sweet cookie base.

This is the version I keep coming back to when I want something that feels genuinely impressive without a complicated project.

Recipe Ingredients

• 2 1/4 cups all-purpose flour – Spooned and leveled; too much flour makes the cookie dry and cakey
• 1/2 cup unsweetened cocoa powder – Dutch-process gives a darker, more intense chocolate flavor than natural cocoa
• 1 tsp baking soda – Gives the cookies a slight lift without making them puffy
• 1/2 tsp fine salt – Balances the sweetness; do not skip it
• 1 cup (2 sticks) unsalted butter, softened – Room temperature is key; cold butter will not cream properly
• 1 cup granulated sugar – Adds sweetness and helps create the crisp edge
• 1/2 cup packed brown sugar – Adds moisture and a subtle caramel note to the base
• 2 large eggs, room temperature – Room temp eggs incorporate more evenly into the batter
• 2 tsp vanilla extract – Use pure, not imitation, for cleaner flavor
• 4 oz semi-sweet chocolate, melted and cooled – Goes into the cookie dough for extra depth; a good-quality bar works better than chips
• 4 oz semi-sweet chocolate, melted and cooled – For the silk filling; same type as above, measured separately
• 1 1/2 cups heavy whipping cream, divided – 1 cup goes into the silk filling, 1/2 cup for the whipped cream topping
• 3 tbsp powdered sugar, divided – 2 tbsp into the filling, 1 tbsp into the whipped cream topping
• 1 tsp vanilla extract (for the filling) – Keeps the chocolate mousse from tasting flat
• Chocolate shavings or curls, for garnish – Use a vegetable peeler on a chocolate bar for quick curls

Variations / Substitutions

• Dairy-free butter – A plant-based stick butter like Miyoko’s works well in the cookie base; the texture is slightly softer but still holds its shape.
• Dark chocolate instead of semi-sweet – Using 70% dark chocolate in the filling makes it less sweet and more intensely bitter, which some people will strongly prefer.
• Milk chocolate – Swapping to milk chocolate in both the cookie and filling gives a sweeter, milder result that works well if you are baking for kids.
• Add espresso powder – Stirring 1 tsp of instant espresso into the cookie dough sharpens the chocolate flavor without making the cookie taste like coffee.
• Coconut cream for the filling – Full-fat canned coconut cream, chilled overnight and whipped, replaces the heavy cream for a dairy-free silk topping; the flavor is slightly different but still rich.
• White chocolate variation – Replace the cocoa and semi-sweet chocolate in the cookie base with white chocolate for a completely different but equally interesting cookie.

If you enjoy layered chocolate desserts, you might also want to try a Crumbl Chocolate Oreo Bark Cookie copycat recipe.

How To Make French Silk Pie Cookies

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp fine salt until evenly combined. Set the bowl aside.

This dry mix is worth doing first so the leavening and salt are distributed throughout before they ever touch the wet ingredients. Uneven baking soda means some cookies will spread differently than others.

Step 2: Cream the Butter and Sugars

Preheat your oven to 375°F (190°C). In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar together on medium-high speed for 3 to 4 minutes. You are looking for the mixture to turn noticeably paler and look fluffy, almost like frosting.

Do not rush this step. Under-creamed butter and sugar produces a flat, dense cookie rather than one with that slight lift at the center.

Step 3: Beat in the Eggs, Vanilla, and Melted Chocolate

Add the 2 large eggs one at a time, beating for about 30 seconds after each one on medium speed. Pour in the 2 tsp vanilla extract and the 4 oz melted, cooled semi-sweet chocolate (the portion for the dough), and beat on low until just combined, about 20 seconds. The dough will look glossy and smell deeply chocolatey.

Make sure the melted chocolate has cooled to close to room temperature before it goes in. Hot chocolate can scramble the eggs or melt the butter, which changes the whole texture of the dough.

Step 4: Fold in the Flour Mixture

Add the flour mixture to the wet ingredients and mix on low speed just until no dry streaks remain, about 30 to 45 seconds. Switch to a spatula and give it a few folds by hand to catch anything at the bottom of the bowl.

The dough will be thick and slightly sticky. Resist the urge to add more flour; the cookies are meant to be dense and fudgy, and extra flour will work against that.

Step 5: Bake the Cookies

Scoop the dough into balls about 3 tablespoons each (a large cookie scoop makes this easy) and space them 3 inches apart on parchment-lined baking sheets. Flatten each ball gently with your palm to about 3/4-inch thick. Bake at 375°F (190°C) for 10 to 12 minutes, until the edges are set and the centers look just slightly underdone. They will firm up as they cool, and that slight underbake is what keeps the center soft.

Let the cookies cool completely on the baking sheet for at least 20 minutes before adding any topping. A warm cookie will melt the silk filling.

Step 6: Build the Chocolate Silk Filling

In a clean bowl, beat 1 cup of the heavy whipping cream and 2 tbsp of the powdered sugar on medium-high speed until stiff peaks form, about 3 to 4 minutes. In a separate bowl, whisk the remaining 4 oz melted, cooled semi-sweet chocolate (the filling portion) with the 1 tsp vanilla extract for the filling until smooth, then gently fold the whipped cream into the chocolate in 3 additions using a spatula. Fold just until the streaks disappear; over-mixing will deflate the filling and make it dense instead of light.

The finished filling should be thick, airy, and a shade lighter than the melted chocolate. If it looks like dense pudding, it has been folded too much, but it will still taste good.

Step 7: Whip the Cream Topping and Garnish the Cookies

Beat the remaining 1/2 cup heavy whipping cream with the remaining 1 tbsp powdered sugar on medium-high speed until soft to medium peaks form, about 2 to 3 minutes. Spoon or pipe a generous mound of the chocolate silk filling onto the center of each cooled cookie, leaving a small border of visible cookie around the edge. Add a smaller dollop of the whipped cream on top of the filling, then finish each cookie with a pinch of chocolate shavings or curls. Serve immediately, or refrigerate until you are ready to eat.

Recipe Tips

• Weigh your flour if you can. One cup of spooned flour weighs about 125g. If you scoop directly from the bag, you can pack in up to 20% more flour than the recipe intends, which makes the cookie dry.
• Melt chocolate low and slow. Use a double boiler or microwave in 20-second bursts, stirring between each one. Burnt chocolate cannot be saved, and it will turn gritty and seize.
• Cool the cookies fully before topping. Even slightly warm cookies will cause the silk filling to slide and melt. Patience here is worth it.
• Make the silk filling last. It is at its lightest and most stable right after whipping. If it sits too long in a warm kitchen, it can start to weep.
• Chill the bowl and beaters before whipping cream. A cold bowl helps the cream whip faster and hold its shape longer, especially if your kitchen runs warm.

Bake times by pan size (at 375°F / 190°C, using 3-tbsp cookie balls):

Pan / Lining	Cookie Size	Bake Time
Light aluminum + parchment	3 tbsp ball	10 to 11 min
Dark non-stick pan	3 tbsp ball	9 to 10 min
Insulated baking sheet	3 tbsp ball	12 to 13 min

How To Store

• Refrigerate – Store finished cookies in a single layer in an airtight container in the fridge for up to 3 days. Stack them only if you put a piece of parchment between each layer; the filling is soft and will stick.
• Serve Cold – These cookies are genuinely better cold. The filling firms up into a texture that is closer to the original Crumbl cookie, and the contrast between the dense chocolate base and the cool topping is at its best straight from the fridge.

What To Serve With French Silk Pie Cookies

A glass of cold whole milk is the obvious move, and there is a reason for it: the fat in whole milk coats the palate between bites and keeps the chocolate from becoming overwhelming. A strong black coffee works equally well for the same reason, cutting through the richness of the filling. If you are serving these at a gathering, a small scoop of vanilla bean ice cream alongside one cookie turns it into a proper dessert plate, the vanilla providing a clean, creamy contrast to the deep bittersweet chocolate.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes. Wrap the dough tightly and refrigerate it for up to 48 hours before baking. Cold dough may need an extra minute in the oven.

Can I freeze the baked cookies without the topping?

Yes. Freeze the plain baked cookies in a single layer, then transfer to a zip bag for up to 2 months. Add the silk filling and whipped cream after thawing at room temperature.

My silk filling turned out dense and heavy. What went wrong?

The chocolate was likely still too warm when you folded it into the whipped cream, which deflated it. Let the melted chocolate cool until it is barely warm to the touch before folding.

How big does this recipe make and can I halve it?

This recipe makes about 18 to 20 large cookies. Halving it works fine; just use 1 egg plus 1 yolk in place of the 2 whole eggs.