I’ve decided to upgrade my desk-drawer chocolate supply at the office. I’m stocking my cube with Mini French Silk Cookie Pies instead.

Mini French Silk Cookie Pies. Pillsbury chocolate chip cookie dough baked in a muffin tin with decadent French silk filling.Admittedly, there will be a few logistical issues, but I’m a problem solver. The whipped cream will begin to melt. Solution: eat them more quickly. Opening and closing the desk drawer too vigorously will tip them over and smear French silk pie filling onto my paperclips. Solution: Be gentle. Also, drawer liners. Word will eventually circulate throughout the office that I’m harboring perfectly poppable, chocolate chip cookie-crusted, baby chocolate pies. Solution: Bring a double batch.

If you’ve never had French silk pie, you are in for a royal treat. It’s velvety smooth and decadently chocolatey, without being excessively sweet. It’s also a filling that requires only a few basic ingredients (chocolate, eggs, butter, sugar, vanilla) and  is dangerously easy to whip together.

Mini French Silk Pies with Chocolate Chip Cookie CrustAlthough the French silk filling reminds me of all of the ridiculous food we ate in Paris, the crust is uniquely American. In place of a traditional pie crust, I used chocolate chip cookie dough baked in a mini muffin tin. I love a classic pie crust or graham cracker crust, so I wasn’t sure if I would prefer the chocolate chip cookie crust. Oh-my-LANS, it is incredible. The cookie crisps lightly in the tin, providing a welcome textural contrast with the luscious French silk filling. The extra bursts of chocolate from the chocolate chips make every bite a delight.

Mini French Silk Cookie Pies

Mini French Silk Cookie Pies. Pillsbury chocolate chip cookie dough baked in a muffin tin with decadent French silk filling.

Mini French Silk Cookie Pies

5 from 1 vote
Mini pies with chocolate chip cookie crust and a dreamy French silk filling.

Prep: 15 mins
Total: 1 hr 15 mins

Servings: 24 mini pies


  • 16 ounces chocolate chip cookie dough (homemade or a store-bought roll)
  • 1/2 cup unsalted butter (1 stick) at room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 ounces semi-sweet baking chocolate, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2 large pasteurized eggs at room temperature
  • Whipped cream for serving
  • Chocolate shavings for serving


  • Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  • Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
  • Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
  • Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.

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More chocolate treats to liven up your desk drawer:

Need a mini muffin tin? I use and love this one.  No sticking, easy clean up, and tiny, adorable treats. Win!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Why wouldn’t you hoard them in your desk?! I think that is a better question! Everything is better in mini form, love how cute these little pies are!

  2. Look at these beauties! Because they are mini I will have to eat a few… you know, quality inspection and such. ;)

  3. Get out! That is the coolest idea ever! A cookie base? I’d love to sit next to you at work! :)

  4. Oh, these look delicious! Did you ever see Napoleon Dynamite? There is a scene when he shoves tater tots into his pocket for later. We joke when we love something we’ll put it in our pocket for later. That’s what I think of keeping some in your desk. So smart! Haha

    1. LOL Cindy. I had totally forgotten about that scene until this moment. Thanks for the hilarious reminder. I’ll do my best to save some of these pies for later, but no promises ;-)

  5. You had me at Cookie Pie! Wow, these sound like the perfect little bites! I can only imagine how creamy that filling is! I need like ten of these right now :)

  6. These are so adorable! I love that they are made with cookie dough (so easy) and that creamy chocolate filling is magical!

  7. Ah! These look out-of-this-word good!!! Where they hard to make? I want one right now, but I am afraid if I made these I would eat all of them. Haha!

    1. Kloe, they weren’t hard at all! The premade cookie dough is a super fast shortcut, and French silk pie filling is surprisingly one of the easiest out there. It goes especially quickly if you have a standing mixer, but if not a handmixer and some elbow grease will work just fine.

  8. Gotta head on over to get this amazing recipe – loving the idea of the cookie crust! Erin, you’re so smart! French Silk Pie was a fave of my mom’s – I’ll have to make this soon! I know my family will love it too! Maybe my hub will take them to work! Oh who am I kidding?! They wouldn’t even make it out of the car – he’d eat the entire batch on the way there! :)

  9. These look amazing, my husband’s favorite is french silk and he’s got a birthday just around the corner. Quick question though… do I need to press the cookies into the cup shape before baking or tamp it down in the middle after baking? Or will they spread like that all on their own. Thanks.

    1. It sounds like your husband and I have similar taste in pie! Leave the unbaked dough right in the muffin cups, still in the shape of balls. Then, when the cookies come out, they will still be soft and will have spread a little. Use the bottom of a shot glass to gently press a “well” for the filling, and they will cool in the perfect shape. It’s outlined in the directions too, but please feel free to send me any additional questions. I hope you and your hubby love them!

  10. You are right to be concerned about the eggs. I went and looked at different recipes for frenk silk and basically they cook the egg. This does have steps missing. I am going to post the steps for making this:
    In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
    In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
    In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
    Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.

  11. This is in response to Faye. There are not steps missing because Erin’s recipe calls for pasteurized eggs. However I have looked in my area and can not find pasteurized eggs. I think this recipe looks amazing and am going to try it but I will have to use the cooking method. I’m hoping it comes out as well as these look! 

  12. I love this idea, thanks for sharing, Erin! I’m thinking of making these for my book club since we are reading a novel by a French author this time around :) Can they be made the night before and kept in the refrigerator until serving or is it better to make the day of serving? Thanks again!

    1. Great question Rebecca! I’d suggest that you make the filling and the crusts the night before, then fill and top with whipped cream just before the party. That way the cookie crust stays nice and crisp and the whipped cream is fresh.

  13. I’ve loved this recipe for over 50 years. My grandmother found in a magazine and sent it to my mother who threw it away because it called for raw eggs. Then she had it at her mother’s and our family has been enjoying it ever since. I’ve even made it in a spring form pan like a cheesecake.

  14. How far in advance can you make the cookie shells? And how far in advance can toy make the finished product? (The crust and filling only, not the whipped cream garnish)

    1. Katie, I think you could make both the cookies and the filling a day in advance and store them separately, but I’d wait to fill the shells until a few hours before serving (stored in the fridge) to make sure the shells stay nice and crisp. I hope you love them!

  15. Yes, I made this! It was so good and everyone just adored it!! It was so lauschus and tasted just like the French Silk pies that I have only gotten a Spears before:)
    The only thing that made it a little difficult, is that I just had to use my grandmothers individual mini-muffin tins. It was hard to get the cookie shells out, but the whole point of making them was so I could finally use the precious little tins I got after she passed. And that meant the world to me. I love this site!5 stars

    1. What a special story, Shelley! I’m so glad to hear the mini pies were a hit, and that’s wonderful that you were able to use your grandmother’s mini muffin tin. Thank you so much for taking the time to leave this comment!

  16. What a terrific idea!
    I do have 1 little question, is there any reason I couldn’t use mini muffin pan liners? If I did, wouldn’t that make them “diet” because I didn’t have grease the tin? Thanks, I’ll take 2!!!!

    1. Martha, you can categorize these however you like :-) and even if you do use liners, I would grease them to just in case. No one likes a stuck-on pie!

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