Ingredients
Method
- Beat the cooled melted butter, brown sugar, and granulated sugar together until the mixture becomes smooth and fluffy.
- Mix in the eggs, egg yolk, and vanilla extract until fully incorporated.
- Blend together the flour, cocoa powder, baking powder, baking soda, and salt, then stir them into the wet ingredients. Fold in the finely crushed Oreo crumbs until a thick dough forms.
- Heat the oven to 350°F (175°C), line two baking trays with parchment paper, and allow the dough to rest for 10 minutes.
- Portion the dough into large scoops and arrange six cookies per baking tray, leaving space between each.
- Bake one tray for 11 minutes, remove briefly to press a shallow well into each cookie with a ¼-cup measuring cup, then return to the oven for another 2 minutes.
- Press the centers again while warm, leave the cookies on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Place a metal bowl and mixer attachment in the freezer for about 10 minutes before making the mousse.
- Whip the heavy cream with the powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- In another bowl, whisk the pudding mix with the cold milk until smooth and let it thicken for about 2 minutes. Gently fold the whipped chocolate cream into the pudding until evenly combined.
- Chill a clean mixing bowl and beat the heavy cream, powdered sugar, and vanilla until medium peaks form.
- Fill the center of each cooled cookie with a generous scoop of chocolate mousse and smooth the surface.
- Top each cookie with a small spoonful of whipped cream, gently swirl it into the mousse, and garnish with chocolate curls if desired.
- Refrigerate the finished cookies for at least 30 minutes before serving so the filling can firm up.
Nutrition
Notes
These chilled chocolate cookies are every chocolate lover's dream. Prepare them ahead of time and let the filling set for an even richer, silkier bite that's perfect for sharing.