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These Chocolate Cream Pie Cookies start with a soft chocolate cake mix cookie rolled in Oreo crumbs and filled with thick, creamy chocolate pudding. A swirl of whipped topping and a few chocolate sprinkles finish each one off!
They have all the flavors of a classic chocolate cream pie, including the chocolate cookie crust, but in an easy-to-serve cookie that’s perfect for parties and holiday dessert trays.
Table of Contents
It’s Pie Cookie Week! 🥧 These Chocolate Cream Pie Cookies are one of the delicious pie-inspired cookie recipes I’m sharing this week. Every recipe starts with a cake mix, and I’ve even included a couple of bonus treats! Be sure to check out the complete Pie Cookie Week collection so you don’t miss a single one.
More Recipes From Pie Cookie Week
Love these cookies? Don’t miss the rest of Pie Cookie Week! Every recipe starts with a cake mix and is inspired by a favorite pie.
- Apple Pie Cookies
- Key Lime Pie Cookies
- Pumpkin Pie Cookies
- Pecan Pie Cookies
- Chocolate Cream Pie Cookies
These Chocolate Cream Pie Cookies were inspired by a dessert my mom made for almost every holiday when I was growing up. It wasn’t anything fancy, just a store-bought chocolate cookie crust filled with chocolate pudding, topped with whipped topping and finished with chocolate sprinkles. But it was always one of my favorites!
That’s why I finish these cookies with chocolate sprinkles. They remind me of the pie my mom used to make, but you could easily use crushed chocolate cookies, mini chocolate chips, or chocolate curls instead.
Why This Recipe Works
Chocolate cake mix does most of the work in these chocolate cream pie cookies. A little extra flour thickens the dough, so the cookies bake up sturdy enough to hold a big spoonful of pudding.
The pudding is made with less milk than the box calls for. That way it sets up thick and stays right in the center of each cookie instead of sliding off the sides.
Because it’s instant pudding, there’s no stovetop step at all. Just whisk, spoon, and top!
Cream pies are some of my favorite pies to turn into cookies. If you love them too, try my Boston Cream Pie Cookie Bites and Chewy Coconut Cream Pie Cookies!
Ingredients Needed
- Chocolate Cake Mix: This is the base of the cookie dough and where all that rich chocolate flavor comes from. If you have extra boxes in the pantry, I have a whole collection of chocolate cake mix recipes, including my Texas Sheet Cake Cookies and Easy Turtle Cookies!
- Chocolate Instant Pudding Mix: Be sure to grab instant pudding, not cook-and-serve. You’ll whisk it with just 1½ cups of milk so it sets up extra thick.
- Flour: Adding ⅔ cup of all-purpose flour gives you a thicker dough, so the cookies keep their shape and hold the indentation for the filling.
- Cookie Crumbs: You can find Oreo baking crumbs in the baking aisle, or crush your own Oreos in a food processor or a zip-top bag with a rolling pin.
- Whipped Topping: Gives each cookie that classic chocolate cream pie finish. Thaw it in the refrigerator before piping.
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
I used Betty Crocker chocolate cake mix for these chocolate cream pie cookies, but Duncan Hines and Pillsbury are great too. Any brand will work as long as the box is 13.25 ounces.
Chocolate is one of my favorite cake mixes to bake with. There’s a whole chapter of chocolate cake mix cookies in my cookbook, Practically Homemade Cookies & Bars! You can find even more ideas in the Cake Mix Cookies hub.
How to Make Chocolate Cream Pie Cookies
Step 1: Heat the oven to 350 degrees. Whisk the chocolate cake mix and flour together in a medium bowl, then add the melted butter and eggs. Mix until you have a thick dough.
Step 2: Scoop the dough with a medium cookie scoop and roll each portion into a ball. Then roll each ball in the Oreo crumbs until the outside is coated.
Step 3: Set 8 dough balls on a lined baking sheet and flatten each one into a small disc with your fingertips. Bake for 9 to 11 minutes, until set.
Step 4: As soon as the cookies come out of the oven, press a tart shaper or the end of a wooden spoon into the middle of each one to make a well. Let them cool completely on the pan while you bake the rest of the dough.
Step 5: Whisk the pudding mix and milk until smooth and thick. Spoon the pudding into the center of each cooled cookie.
Step 6: Pipe whipped topping over the pudding and finish with chocolate sprinkles.
Expert Tips
- Start with the basics. If you’re new to baking with cake mix, my cake mix cookie tips are a great place to start.
- Make your own whipped cream. Beat ½ cup of cold heavy cream with 1 tablespoon of powdered sugar and ¼ teaspoon of vanilla until stiff peaks form. This makes about 1 cup, enough to top the whole batch.
- Pipe the topping for a bakery look. A piping bag fitted with a star tip gives each cookie a pretty swirl. If you don’t have one, a zip-top bag with the corner snipped off works great.
- Chill before serving. A short time in the fridge helps the pudding and whipped topping firm up. That makes the cookies easier to pick up and eat.
Storage and Freezing
Because of the pudding and whipped topping, assembled chocolate cream pie cookies need to stay in the refrigerator. Keep them in a single layer in an airtight container for up to 2 days. The cookies soften as they sit, so they’re at their best the day they’re filled.
To get ahead, bake the cookies and store them unfilled in an airtight container at room temperature for up to 3 days. Add the pudding and topping shortly before serving.
Unfilled cookies also freeze well for up to 3 months. Let them come to room temperature on the counter before adding the pudding.
Chocolate Cream Pie Cookie FAQs
Yes! Just make sure it’s completely cooled and thick enough to hold its shape before you spoon it onto the cookies.
Yes. Chocolate graham cracker crumbs or crushed chocolate wafer cookies both give the outside a similar chocolate crust flavor.
Absolutely. Any 3.9-ounce box of instant chocolate pudding will work, and chocolate fudge gives the filling an even deeper chocolate flavor.
Yes! Bake the cookies up to 3 days ahead and store them in an airtight container at room temperature. Prepare the pudding and assemble the cookies closer to serving time so the cookie bases stay soft without becoming soggy.
Do you love pie cookies? Try these…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Chocolate Cream Pie Cookies
Ingredients
Cookies
- 1 box chocolate cake mix, 13.25 ounces
- ⅔ cup all purpose flour
- ⅓ cup butter, melted
- 2 large eggs
- ½ cup Oreo cookie crumbs
Pudding Filling
- 1 box instant chocolate pudding mix, 3.9 ounces
- 1 ½ cups milk, I used 2%
Toppings
- ¾ cup whipped topping
- 2 Tablespoons chocolate sprinkles
Instructions
- Preheat the oven to 350°.
Cookies
- In a medium bowl combine the chocolate cake mix and flour. Whisk to combine the dry ingredients.
- Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
- Use a medium cookie scoop {or about 1 ½ Tablespoons} to measure out dough. Roll the cookie dough ball into a ball and then roll the cookie dough in cookie crumbs to coat the outside. Place 8 onto a silicone mat {or parchment} lined baking sheet and press into a small disc shape using your fingertips. Bake for 9-11 minutes or until set. Remove from the oven and use a tart shaper {or the end of a wooden spoon} to make an indentation in the middle of each cookie. Allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.
Pudding Filling
- Combine the instant pudding mix and milk and whisk until smooth and thick.
Assembly
- Divide the pudding between the cookies. Pipe a bit of whipped topping or homemade whipped cream on top of each cookie and sprinkle with chocolate sprinkles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They remind me of a pie my mom used to make.