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.
Recipe by The Crepes of Wrath at