– 1 cup Unsalted butter melted and cooled – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 2 Large eggs room temperature – 1 Egg yolk room temperature – 1 teaspoon Pure vanilla extract – 2 ¾ cups All-purpose flour – ¾ cup Unsweetened cocoa powder – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 2 cups Oreo crumbs blend into a fine crumb. Keep the filling – 3.4 oz Chocolate instant pudding – ⅔ cup Milk – 1 ½ cups Heavy cream – ⅔ cup Powdered sugar – ⅛ cup Unsweetened cocoa powder – 1 teaspoon Pure vanilla extract – ½ cup Heavy cream – 1 tablespoon Powdered sugar – 1 teaspoon Pure vanilla extract – Chocolate curls *optional for decoration
Beat melted butter (cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes in a mixer.Mix in eggs, egg yolk, and vanilla. Combine.
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Sift flour, cocoa powder, baking powder, baking soda, and salt into wet ingredients. Stir in Oreo crumbs on low speed until mixed. Thick dough.Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Rest the dough for 10 minutes.
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Scoop dough with a 2oz (2 TBSP) cookie scoop after preheating. Use 6 cookie dough balls per sheet.Bake each cookie sheet by itself. Bake 11 minutes. Use a ¼ measuring cup to push into the cookie. Bake another 2 minutes.
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Put the cookie's measurement back. Wait 5 minutes before cooling on a rack. Cool the cookie entirely.Freeze a metal bowl and stir for 10 minutes.
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Add heavy cream, powdered sugar, cocoa powder, and vanilla to the cool bowl. Beat fast until stiff peaks form.Whisk chocolate pudding powder and milk in a medium bowl until smooth. Wait 2 minutes before adding chocolate whipped cream.
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If too thick, add milk. Gently incorporate pudding into whipped cream with a rubber spatula.Use Cool whip instead. Freeze a metal bowl and whisk attachment for 10 minutes.
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Pour in heavy cream, powdered sugar, and vanilla. Beat fast until medium peaks appear.Scoop one dollop of chocolate pudding mousse into the cookie hole using a 1 oz or 1 TBSP cookie scoop. Spread easily.
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Scoop whipped cream onto the cookie with a 1 teaspoon. I did it to the side instead of in the center. Lightly swirl whipped cream with a butter knife. Top with chocolate curls if desired.Store them in the fridge to thicken the filling.
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