TKOs (Thomas Keller Oreos)

Holiday weeks always seem to take the longest to be over, don’t they? We have a day off of work on Friday, so of course it seems as if it will never actually be Friday – I spent almost all of Tuesday thinking it was Wednesday. Typical, I suppose. I still don’t understand quite why we have Friday off. Granted, this weekend happens to fall on both the start of Passover and Easter, but I think it’s so strange. Christmas, I get – it’s not really about religion (to most people, it seems, anyway), but Easter has gone so far beyond its original intentions that now I have to see a creepy man-in-a-bunny-suit everywhere I look, which honestly, I do not appreciate. I remember when I was a kid, we were visiting my aunt in Arizona, long before we moved there, and we went to an Easter egg hunt. The lucky man who got to play the Easter bunny that year (haw haw haw) seemed to be much too big for his costume and I could see his hair poking out the back of the bunny head. It freaked me out so much that I still remember it vividly to this day. I don’t know why it scared me; it’s not like I ever really believed that there was an Easter bunny running around out there delivering eggs. I don’t think that the character has as much appeal as Santa Claus – give any kid the choice between an anthropomorphic bunny with decorated eggs or a kindly grandfather figure with perfectly wrapped presents and I think you know who she’d pick. Maybe I was scared of the anonymous dude who dressed up as an Easter bunny. Who knows? Either way, perhaps that’s why I’m not the biggest fan of Easter. That, and whenever we’d do Easter egg hunts in my own house, my little brothers would always go into a single spot together to look for eggs while I split my time up evenly among all the good hiding spots, consistently guaranteeing me the biggest bag of loot, only to have my mother beg me to share with my less fortunate brothers. I think I may have found it in my 10 year old heart to throw them a plastic egg or two, but I probably wasn’t the most generous egg hunter – it’s mine, all mine!

There are a few Bouchon bakeries in New York, and Kramer and I have even had brunch at the Bouchon in Las Vegas – it’s definitely worth checking out if you ever have the chance. The warm basket of epi bread, the highest fat content butter I’ve ever tasted, sweet homemade preserves, and crispy, thick cut bacon…they know how to do breakfast at Bouchon. They also, of course, know how to do desserts. I’ve always loved the look of the Thomas Keller Oreo – they are enormous, almost the size of my entire hand, and instead of the usual Oreo creme, they are filled with a soft white chocolate ganache, which is completely irresistible when paired with the dark chocolate cookie. I used the typical fluted cookie cutter for these, which is the same type that you’d see in the stores, but you can have fun with these and make them into any shape you want. When I put them out at a recent party of mine, a friend knew exactly what they were, and even said that they were better than the ones found in the store – it’s always a proud moment as a cook when someone understands exactly what you were going for, isn’t it? These TKOs will be sure to impress everyone who tries them, even the biggest Oreo devotee.

TKOs (Thomas Keller Oreos)
Your ingredients.

TKOs (Thomas Keller Oreos)
Heat your heavy cream and add it to the white chocolate.

TKOs (Thomas Keller Oreos)
Stir the cream until the chocolate has melted and set aside. The filling must cool for at least 6 hours, or else it will not be thick enough to spread.

TKOs (Thomas Keller Oreos)
Whisk together your flour, sugar, cocoa powder, baking soda, and salt.

TKOs (Thomas Keller Oreos)
Begin to beat in your butter, a bit at a time. Once you have added all your butter, just keep mixing and it will eventually turn from dry crumbs into a dough.

TKOs (Thomas Keller Oreos)

TKOs (Thomas Keller Oreos)
Turn the dough out onto a sheet of parchment paper.

TKOs (Thomas Keller Oreos)
Top the dough with another sheet of parchment and roll out to about 1/8-inch thick.

TKOs (Thomas Keller Oreos)
Place the cookies on a parchment lined baking sheet and bake at 350 degrees F for 12-15 minutes, until firm.

TKOs (Thomas Keller Oreos)TKOs (Thomas Keller Oreos)
When the cookies have cooled, flip over half of them.

TKOs (Thomas Keller Oreos)
Then spread the white chocolate frosting on one side of the cookie and sandwich it with another.

TKOs (Thomas Keller Oreos)TKOs (Thomas Keller Oreos)

TKOs (Thomas Keller Oreos)
Prep time: 
Cook time: 
Total time: 
  • 1½ cups + 3 tablespoons all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup + 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1½ teaspoon kosher salt
  • 15 tablespoons unsalted butter, cubed and at room temperature
  • ½ cup heavy cream
  • 8 ounces white chocolate (I used white chocolate chips, but you can also use chopped white chocolate)
  1. First, make your filling. Before beginning, know that you need to let the filling sit out for 6 hours in order to thicken. Having said that, you may begin. Bring your heavy cream to a boil over medium-high heat. Place your white chocolate in a medium bowl and pour the cream over the white chocolate. Stir until the chocolate has melted, then set it aside for, that's right, 6 hours.
  2. Preheat your oven to 350 degrees F. Now, make the cookies. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in your stand mixer, then, while the mixer runs on low speed, add in the butter a cube at a time. Try to let the first cube be completely combined before adding the next. The dough will be dry at first, but just keep mixing and soon after you add your last cube of butter, it should start to come together. This may take about 5-8 minutes.
  3. Divide the dough into 2 balls, and set one aside. Roll the first ball between 2 sheets of parchment paper until it is about ⅛-inch thick (the dough is sticky, which is why it is necessary to roll it out between parchment). Cut the cookies out into your desired shape (the traditional being that flowery circular cutter that I used) and place on parchment lined baking sheets about ½-inch apart (the cookies don't spread much). Continue until you have used up all of your dough. Bake the cookies for 12-15 minutes, until just set. Allow the cookies to cool a bit on the baking sheet before transferring to another surface.
  4. When the cookies have cooled and the filling has thickened, turn over half of your cookies. Place your white chocolate mixture in the bowl of your stand mixture and whisk it for a minute or so. Place a dollop of filling on one side of each cookie, then sandwich it between another cookie. Press the cookies together just slightly so that the filling shows a bit. Serve immediately or store in an airtight container at room temperature for up to 3 days.


23 Responses

  1. Jane M says:

    This recipe is similar to a recipe I used over the weekend for THIN MINT COOKIES I baked for my company! The only difference was I used POWDERED sugar instead of regular sugar. My company gave me RAVE reviews! Next time I have company I will try these Oreos! They look yummy in my tummy.

  2. I love Oreos…but these look even better than the original!

  3. Deanna B says:

    The only reason I like Easter is my mom hides eggs for those of us under 30 to find. And they’re filled with cash. We’re a competitive family so things can get ugly…we would never hand over a hard won egg.

  4. Elizabeth M. says:

    As a Christian, Easter is my FAVORITE holiday. More special to me than Christmas (although without Christmas there would be no Easter…hehe). Anyway, love your blog, and have made several things from off of it. Keep up the good work!

  5. Rhonda says:

    I am one of those strange people that do not really like oreos, but I would totally give these a try! lucky you for getting Friday off, enjoy.

  6. Annie says:

    Yum! I think they should be Total Knock Out Thomas Keller Oreos :)

  7. These look divine. Love the short list of ingredients, too!

  8. Taelin says:

    Cookies look amazing! Even more that the recipe consists of simple ingredients! Thanks so much for sharing, will definitely try these out (and keep you posted) :)

  9. Sarah says:

    What size is the cookie cutter did you us?

  10. Christine says:

    I plan to make these for my son’s Boy Scout fundraiser. However, I am worried that the cream might spoil sitting out so long. Is this a possible issue?

    • Sydney says:

      Depends on where they are sitting out. I had them sitting out at a party that I threw for about 8 hours and the cream was perfectly fine – they can even sit out overnight, to be honest – as long as they aren’t in direct sunlight, I think you’re good to go!

  11. Faye says:

    These look awesome! I’m thinking of making them for the National Food Bloggers Bake Sale and I also had a concern about them sitting out due to the cream in the filling. I’m sure they’ll be fine since yours sat out for almost 8 hours. Can’t wait to make them, I’m sure they’ll be a hit!

  12. These look incredible! (By the way, I tried to pin this to pinterest and for some reason it won’t identify any of the images.)

    • Sydney says:

      Thanks for letting me know – I think that is on Pinterest’s end, and not mine (it happens to me too with a variety of different websites). I will let them know, though – thank you! :)

  13. tracy says:

    How many cookies does this make?

  14. Robyn says:

    Hi Sydney-
    I have been reading quite a few recipes on Oreos and Thin Mints and I have ultimately overwhelmed myself. One recipe I found on Thin Mints referenced this recipe. I made the Thin Mints and noticed that the cookies were extremely dry and brittle. At first I thought the Thin Mint recipe was missing an egg or milk in the ingredients but after reading this recipe (her source of inspiration) I noticed neither egg or milk was listed. She also refrigerated her dough for an hour, which doesn’t seem necessary for your recipe. Am I missing something?

  15. Tiare says:

    You cookies look and I’m sure taste delicious! I noticed you changed the amounts of the ingredients compared to Keller’s original recipe as published on Serious Eats ( Was that just to make measuring easier, keeping the correct proportion of ingredients? Also, is there a reason why you add the butter little by little, to the dry ingredients, rather than creaming the butter first and adding the dry ingredients to that? I’m very curious about learning more techniques! Thank you for answering!

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