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White chocolate ganache inside an oreo-type cookie sounds so many orders of magnitude better than the standard dull frosting.

I curse my currently-packed up kitchen.

SO. CUTE.

damnit. 'cause I didn't have enough to do already...

Hmm. Wonder if you could do a marshmallow cream instead. Would it be too sticky to assemble?

These are adorable!

OMG, thank you for this! Sure to be a Halloween hit.

I've heard great things about the TKOs. I can't wait to try them. Thanks for posting the recipe!

THANK YOU! This is one of my all-time favorite cookies, but I live in a city that doesn't have Bouchon *sniff*. Every time I'm in NYC, I go there to buy TKOs. And I had just gotten back from Vegas where I picked up some of these bat ones when Shanti emailed me a link to this page. Yay!

I'm ABSOLUTELY making this for a Halloween get-together. But are those ounces by weight (16/lb) or volume (8/cup)? And is cocoa powder meant to be sweetened or unsweetened? Somehow I have both in the house!

Has anyone managed to make these successfully? Ours were a disaster! We suspect the recipe is missing something... perhaps eggs?

This was an absolute disaster for me from the very start. What a total mess... I thought it was my error when rolling out the dough didn't really work, or using the cookie cutters was a sticky nightmare. But when I finally pulled all that together and baked them and they just melted into burnt piles, I knew the recipe was flawed. I got up early this morning to make these for a trip today to my in-laws, how frustrating :( Please be more careful about posting recipes on here, this is really a letdown. After some internet searches, it appears that the procedure for making the dough that is printed here is incorrect. Here is the version that I found over and over again on other sites (wish I would have done this search last night):

Preheat the oven to 350 degrees. Prepare two baking sheets by lining them with parchment paper or Silpats.

Combine the sugar, flour, cocoa powder, baking soda, and salt in an electric mixer. With the mixer still running on low speed, add the butter a few pieces at a time. Let the dough continue mixing until it comes together - it should go from looking like pebbles or cornmeal to a cohesive mass.

Turn the dough out onto a floured working surface and work into a solid block. Divide the block into two pieces.

Working with one piece at a time, roll out between two sheets of parchment paper until 1/8" thick. Using a 2-in cookie cutter, cut out shapes and place on the baking sheets about 1 inch apart (cookies will spread a bit in the oven).

Bake the cookies for about 12 to 15 minutes, rotating the sheets halfway through baking time. Remove from oven and let cool on wire racks for a few minutes (cookies will be too soft to move at first), then transfer cookies to wire racks and let finish cooling.

This was a disaster for me too. :-( It was a huge dissapointment since I bought new cookie cutters for it, as well as a piping bag. I thought I had done something wrong, but my friend tried them the same day, and she had to throw them all away!

I think there's something wrong with the ingredient measurements. I measured by weight. Did anyone do this by mass? I suspect there's too much butter in here.

I added more flour to roll out the dough and actually did use two sheets of parchment paper (this is how i usually roll out cookies), so even though the dough was sticky, i was able to roll it out and cut the cookies.

But when baked, the cookies were too soft and crumbly to easily assemble, even after I cooled them for 2 hours! The oven needs to be higher than 325F. I increased to 375F for my second batch and got better results. But they did not look like the picture above. They rose slightly and looked almost like cracked brownies. :-(

I saved the ones I could, and assembled the cookies. The frosting is actually good - but I did not add the butter since other recipes online for TKO's did not call for the butter and it made it yellowy instead of white!.

The kids didn't seem to mind too much, since the taste was good. But not what i expected and it created a mess in my kitchen. :-(

I wish we had thought of rolling it out between 2 sheets of parchment paper, that probably would have helped a lot! We were eventually able to finish making some of these and they are actually pretty tasty despite being such a mess. What we ended up doing was sticking the dough in the freezer for about 20 mins instead of the fridge before rolling it out... the colder it was, the easier it was to handle. Then, when rolling it out we just used lots and lots of flour to keep it from sticking so much to the rolling pin and surface... I'm not sure we have EVER made such a mess in our kitchen!

The cookies definitely didn't hold their shape very well as they cooked - we ended up with amorphous blobs rather than the stars we were going for. I'm wondering if we should have refrigerated them longer beforehand. I still think EGGS would have helped! We cooked them at 325 and they came out OK for us. They were pretty fragile though, and definitely required some care when constructing the final product.

What a disaster! I attempted to bake these on Halloween. The cookies did not hold their shape as they baked, they looked more like little black blobs when I took them out of the oven. On top of that, they crumbled to peices when I attempted to transfer them to cooling racks. Boo hoo!

I still had the frosting leftover from the cookie disaster, so I made the Cooks Illustrated Chocolate Sable Cookies and they came out perfect! Delicious.

These looked like dogs to me. Especially if tilted.

On side looks like the head with nose and big ears. Then the other side looks like two legs and a tail.

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