These Peppermint Cream Pie Cookies are a dark chocolate cookie with a peppermint cookie crust. They are filled with a peppermint mousse and topped with a peppermint whipped cream. They are a peppermint lovers dream.
Today is super exciting for me! I am off to Iowa for the Better Homes and Gardens Ultimate Baking Challenge. After the last round, I advanced to the final four and I have made an all new recipe for the final bake-off. Joining me in Iowa are my friends Jocelyn, Amanda and Aimee. Be sure to follow along on my Instagram!
Now let’s talk about these Peppermint Cream Pie Cookies. This is like the hundredth (ok really 3rd, maybe 4th) cream pie cookie I have made on this blog. Well that’s because I’m obsessed with them. I know I throw that term around here a lot, but this is next level obsession.
These cream pie cookies have a peppermint Oreo crust, then on top of the crust is a soft baked pudding cookie. The cookie is filled with a flavored cream pie and then it’s topped with whipped cream. There are four amazing components that make up a cream pie cookie and together they are three-bite bits of heaven.
So let’s start from the bottom. The crust is made with Candy Cane Oreos, which in Southern California, I have only found in the mini sizes. If you can’t find these Oreos, substitute them with the winter Oreos that have the red filling. Normally when I am making my crusts, I take the filling out of the Oreos, but this time I left it in. This makes for a much more moist crumb; so it doesn’t fall apart easily.
I used my standard dark chocolate pudding cookie which called for Hershey’s Special Dark pudding mix and Hershey’s Special Dark cocoa mix. More often than not, I use the Special Dark cocoa powder because I like that it is already sweetened and I prefer dark chocolate myself.
The mousse, oh my gosh, the mousse. Talk about licking the bowl clean! First, start with an instant Hershey’s white chocolate pudding mix and if you can’t find that, use vanilla pudding. You mix in just a portion of the milk called for on the box, which helps to create a stiff pudding. Then you need some red food coloring. I prefer to use Americolor Super Red.
Here is where the peppermint comes in again. Instead of flavoring the pudding with peppermint, I used it to flavor the whipped cream that gets folded into the mousse. I like a strong peppermint flavor, so I used ½ teaspoon, but perhaps you should start with ¼ teaspoon and be sure it’s not too strong for you.
I do make the whipped cream together for both the topping of the cookies and the filling for the mousse, so here is where you have to make a decision. Do you want a peppermint whipped cream on top or a plain whipped cream on top? If you want a plain whipped cream, you need to take out some of the whipped cream before adding the peppermint extract.
It all comes together to form these not-so-tiny cream pies bites that are the perfect combination of peppermint and chocolate.
Follow Beyond Frosting:
- For the cookies
- 1 pkg Candy Cane Oreos
- 4-6 tbsp Unsalted butter
- 1 C (2 sticks) Unsalted butter
- 1 C Sugar
- ¾ C Brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 1 pk Chocolate pudding mix (3.4oz)
- ¼ C Dark chocolate cocoa powder
- 2¼ C Flour
- 1 tsp Baking soda
- ½ tsp Salt
- 2 tbsp Milk
- For the mousse
- 2 C Heavy whipping cream
- 6 tbsp Powdered sugar
- ¼-1/2 tsp Peppermint extract
- 1 Pkg Instant White chocolate pudding mix
- ¾ C Milk
- Red food gel coloring
- Hot fudge for drizzle (optional)
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- Allow butter to come to room temperature for about 30 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
- Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
- In a medium sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
- Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
- Use a food processor to grind Oreo cookies into a fine crumb.
- Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
- Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
- Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the shortbread crumbs. Bake at 350°F for 12-15 minutes.
- Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
- Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
- Add powdered sugar and peppermint extract and beat on medium high until stiff peaks form. Refrigerate whipped cream.
- Combine instant white chocolate pudding mix with milk and red food coloring gel. Whisk until powder dissolves. Refrigerate until pudding is firm.
- Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
- To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
- Top mousse with a dollop of the leftover whipped cream and drizzle hot fudge on top.
- Cookies must be refrigerated in an air tight container after the mousse has been added.
Recipes from my friends:
Peppermint Ganache Pie from Crazy for Crust
Peppermint White Chocolate Mousse Pie from Dinner Dishes and Dessert
Brownie Brittle Chocolate Peppermint Pie from Life Love and Sugar
Other recipes you might like: