All of your chocolate fantasies have come true! A soft, creamy dark chocolate pudding biscuit topped with whipped cream and chocolate shavings and filled with a double chocolate mousse.

I’m enamored with cream pies! I’ve been wanting all types of mousse-filled sweets lately, even ones I’ve never eaten before. These Chocolate Cream Pie Cookie Cups are the latest addition to my cream pie cookie cup collection. They combine pumpkin, peppermint, coconut, and red velvet. Last but not least, there’s Funfetti.

A cream pie cookie is a little cookie cup topped with graham crackers, Oreos, or shortbread biscuits. It is frequently topped with whipped cream and filled with a fluffy mousse. It is considerably simpler than preparing a real cream pie, as I discovered when I attempted to make one myself.

I made my first from-scratch cream pie a few weeks ago. I couldn’t wait to bite into my pie since the filling was so delicious. And when I did, the whole pie sagged and fell down the edges due to insufficient filling thickness. I had a HEARTBREAK. I have yet to give it another go, and I will, just not right now. As a result, I’m obsessed with no-fuss cream pie cookies.

You may add an Oreo crust to these chocolate cream pie cups. I didn’t add the Oreo crust to the ones in my photographs since I didn’t have any. I have, however, made these with the crust several times!

My preference is to use Hershey’s Special Dark pudding mix whenever I cook anything with chocolate pudding. It’s quite OK if you can’t locate it! Any chocolate pudding mix will do.

The chocolate mousse in these biscuits is quite delicious. I added some chocolate shavings to the whipped cream that I folded into the mousse. greater chocolate equals greater enjoyment. It’s very simple to make chocolate shavings! Simply take a sharp knife and cut the edges into little pieces.

Now, I nearly always use handmade whipped cream in both the mousse and on top of my cream pie cookies. If handmade whipped cream isn’t your thing, you may substitute Cool Whip. A full container should be used for the filling and a half container for the topping. Regardless, you will have leftover filling. Don’t let this opportunity pass you by! Grab a spoon and dig in. That’s all there is to it, mkay?

Believe me when I tell that your ordinary cookies will never be the same again! What else would be fantastic on these? Whipped hot chocolate cream. Why hadn’t I thought of it sooner? I guess I’ll have to cook them again!

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Helpful tools for this recipe:

Calphalon Mini Muffin PanMini Tart Shaper


Chocolate Cream Pie Cookie Cups

  • Author:LEE
  • Prep Time:20 mins
  • Cook Time:14 mins
  • Total Time:34 minutes
  • Yield:24 Cookies


All of your chocolate fantasies have come true! A soft, creamy dark chocolate pudding biscuit topped with whipped cream and chocolate shavings and filled with a double chocolate mousse.


  • For the crust (optional)
  • 1 pkg Oreos (14.3 oz)
  • 46 tbsp Unsalted butter
  • For the cookies
  • 1 C (2 sticks) Unsalted butter
  • 1 C Sugar
  • C Brown sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 2 C Flour
  • 1 pkg Hersheys Dark chocolate Pudding mix (3.4oz)
  • C Dark chocolate cocoa powder
  • 1 tsp Baking soda
  • tsp Salt
  • 2 tbsp Milk
  • For the mousse
  • 1 pkg Hersheys Dark chocolate Pudding mix (3.4oz)
  • C Milk
  • C Chocolate shavings
  • 2 C Heavy whipping cream
  • 1 C Powdered sugar


  1. Preheat the oven to 350 degrees Fahrenheit. Use cookie spray or Crisco to grease a tiny muffin tray.
  2. In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy.
  3. Mix in the eggs and vanilla essence. Mix in the butter and sugar until well combined.
  4. Combine flour, cocoa powder, dry pudding mix, baking soda, and salt in a medium mixing basin. To blend, stir everything together. Place aside.
  5. Slowly incorporate the dry ingredients into the batter and mix on low speed until dough forms. If the dough is too dry, add 1 tablespoon of milk. Set aside the dough.
  6. Grind Oreo cookies into a fine crumb in a food processor.
  7. Melt the butter in a microwave-safe bowl. Stir together melted butter and Oreo cookie crumbs until no dry crumbs remain.
  8. 1 tablespoon Oreo cookie crumbs should be placed in the bottom of each small muffin tray. Use a spoon or tart shaper to press down.
  9. Place 1-1.5 teaspoons of dough on top of the shortbread crumbs in a prepared small muffin tin. Bake for 12-15 minutes @ 350°F.
  10. Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan. Allow to cool fully.
  11. Freeze the bowl and whisk for 15 minutes, or until totally cold. Whip heavy cream for several minutes on medium-high speed until it is frothy.
  12. Mix in the powdered sugar on medium high until stiff peaks form. Chill the whipped cream.
  13. Cut a chocolate bar into little shavings using a sharp knife. A C is required for the pudding, as well as some to sprinkle on top of the cookies.
  14. Mix together the instant chocolate pudding mix and the milk. Whisk until the powder is completely dissolved. Refrigerate the pudding until it is stiff.
  15. Fold in 1 cup of the whipped cream and the chocolate shavings until well combined. Mixing too aggressively can deflate the whipped cream. Refrigerate until ready to assemble the cookies.
  16. Place the mousse in a Ziploc bag before assembling the cookies. Remove the tip of the bag and carefully spoon the mousse into the center of the cookie cup. Divide the mixture among the cookie cups.
  17. Finish with a dollop of the remaining whipped cream and chocolate shavings.
  18. After adding the mousse, the cookies must be chilled in an airtight container.


I have a little muffin pan with a deep dish. If you’re using a normal muffin pan, I recommend halving the quantity of cookie crust and cookie dough. You will most likely get more than 24 cookie cups.

Other recipes you might like:

Chocolate Cream Pie Slab from How Sweet It Is

Chocolate Chocolate & More’s Dark Chocolate Cream Pie

Mom’s Timeout Mini Chocolate Mint Cream Pies

Recipe from you might like

Malted Chocolate Mousse Tort

Double Chocolate Milkshake Cupcakes

Triple Chocolate Poke Cake

Hot Chocolate Whipped Cream

Hot Fudge Poke Cake

Perfect Chocolate Frosting


Why does my chocolate cream pie get watery?

If your chocolate pie is runny, it’s probably because you didn’t boil the pudding long enough to allow it to coagulate. This occurs at around 160 degrees. You also don’t want the filling to be overcooked. A thermometer may be useful, particularly if this is your first time using one.

How long does chocolate cream pie last in the fridge?

Chocolate Cream Pie will keep in the fridge for 2-4 days, covered. The crust continues to weaken with each day of storage, and the filling might begin to leak after 4 days.

Why isn’t my chocolate pie filling thickening?

What’s the deal with my runny chocolate pie? If your pie is runny, a few things may have gone wrong. You may not have accurately measured the thickening (cornstarch in this recipe), the filling was not cooked long enough to thicken, or the filling was not thoroughly chilled.

How do you keep chocolate pie crust from getting soggy?

Coating the bottom crust’s surface will form a barrier to avoid sogginess. Before pouring in the filling, add a layer of corn syrup or a gently beaten egg white to create a seal between the pie dough and the filling and help make the crust crisp and flaky.

How do you keep a chocolate pie from running?

If the filling in your chocolate pie is runny, it’s because it wasn’t cooked long enough to coagulate. Simmer the filling until a few bubbles appear on the surface and it reaches 160 degrees.

Can you leave a chocolate cream pie out overnight?


Bacteria develop quickly at temperatures ranging from 40°F to 140°F; chocolate cream pie should be thrown if left out at room temperature for more than 2 hours.

Should chocolate pie be covered in the fridge?

Cover tightly: To prevent the chocolate pie from drying out or absorbing any odors from other foods in the fridge, cover it tightly with plastic wrap or aluminum foil or store it in an airtight container.

Do you let chocolate pie cool before refrigerating?

After removing the pie from the oven, allow it to cool for a few minutes. Simply place it on a cooling rack to cool. After about an hour, cover and place in the fridge.

What is the best ingredient to use in thickening the filling of cream pies?

All-purpose flour is a simple option since you almost certainly have it in your cupboard. Because it has less starch, you’ll need more of it than with higher-starch thickeners. Tapioca, which cooks quickly, adds a stippled and somewhat sticky texture to the filling.

Why is my chocolate cream pie gritty?

When chocolate is melted, the ingredients—primarily cocoa powder, sugar, and cocoa butter—distribute equally, resulting in a fluid mass. If even a trace of moisture is present, the liquid and sugar will combine to produce a syrup to which the cocoa particles will adhere, resulting in gritty clumps.

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