Halloween Recipe: Thomas Keller Oreo Bat Cookies

updated May 2, 2019
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(Image credit: Apartment Therapy)

Looking for a good Halloween sweet to bake up before Beggar’s Night? Here’s the famous Thomas Keller Oreos (TKO) — crunchy chocolate cookies, with a white chocolate ganache sandwiched in between them. And, just for Halloween, these are in the shape of bats!

This recipe comes courtesy of Bouchon Bakery and their Halloween lineup of treats right now. Of course, you’ll need a bat cookie cutter or template to make these suitably Halloweenish (although you could just make basic round Oreos; everyone would still be happy). Bat cookie cutters are probably still available at craft stores like JoAnns and Michaels, and cooking supply places like Sur La Table.

If you don’t have a cookie cutter, you can also download and print out these templates from Martha Stewart:

Bad Things Template – Includes many Halloween-themed templates, like a bat, black cat, Gothic letters, and an owl.

Thomas Keller Oreo Bat Sandwich Cookies
Makes 6-8 cookies

For the Chocolate Sablé Dough
12 ounce butter
8.5 ounces sugar
13.4 ounces all purpose flour
Pinch baking soda
Pinch salt
4.5 ounces cocoa powder

In the bowl of an electric mixer, cream the butter and sugar together using a paddle on medium speed. Sift the dry ingredients together and add to the butter and sugar mixture until combined. Refrigerate the dough for 30 minutes. Roll the dough out to a thickness of 1/8 of an inch. Cut out cookies into desired shapes. Refrigerate the cut cookies for 20 minutes. Bake at 325°F for 12 minutes and let cool on a rack.

For the White Chocolate Ganache Filling
7 ounces heavy cream
7 ounces white chocolate
1 ounces butter

Chop the white chocolate and place in a bowl. Bring the heavy cream to a boil and pour over the chopped white chocolate and stir until smooth. Add the butter and stir until incorporated. Allow the cream mixture to cool. Transfer the mixture to the bowl of electric mixer. Using the whisk attachment, whip until light and the mixture holds its shape. Refrigerate until needed.

To Assemble:
Pipe the filling onto one cookie and top with another.

(Image and recipe courtesy of Bouchon Bakery)