How can you resist cookies that are called . . . World Peace Cookies? As soon as I saw the recipe, I knew I needed to bake a batch . . . just in case, y’know? (Anything I can do to promote world peace is a plus in my book.)

According to Dorie Greenspan, her World Peace Cookies live up to their name, saying . . . “if everyone had [one], peace would reign over the planet.” I think she may be right. They are that good! So . . . I’m spreading the word. Make and share World Peace Cookies, please.

Dorie tells us that the cookie was originally created by Pierre Hermé (recently named the “Best Pastry Chef in the World,” so . . . no slouch) in France. It is a chocolate sablé, a French version of shortbread. Dorie, herself, has shepherded the cookie through several recipe iterations, with the latest version being the one I’ll share with you today.

Having made these cookies myself, I can assure you that (a) they are, indeed, fabulous; and (b) they are quite easy to make. That said, Dorie Greenspan recipes tend to be . . . on the wordy side. That used to intimidate me, because I figured all those words must be there because the recipe was so hard. But . . . that isn’t the case, actually. Dorie is just very big on clarity! She also includes a lot of “asides,” which (I think) are there to give you a boost of baking confidence. So don’t let the length of the recipe – or Dorie’s exposition – keep you from giving World Peace Cookies a chance.

(For this newest version, Dorie claims to have changed the recipe from the roll-into-logs/slice-and-bake method to some sort of . . . “baking rings.” I don’t actually know what she’s talking about. I think something akin to cookie cutters, maybe? All I can say is. . .  I used the roll-into-logs/slice-and-bake method, and it was simple and quick to do. Of course, my cookies aren’t perfectly-shaped. But I don’t mind the “home baked” look.) (The recipe does still include the logs/slice instructions, in addition to the “baking rings” notation, by the way.)

If you want to read more about Dorie’s World Peace Cookies, she has shared the background and the recipe on her website.

World Peace Cookies
From Dorie’s Cookies

A word on mixing, log rolling and patience: This dough can be different from batch to batch — it always seems to turn out well no matter what, but the inconsistency can be frustrating. I’ve found that it’s best to mix the dough for as long as it takes to get big, moist curds that hold together when pressed and then knead if necessary so it comes together. When you’re rolling it into logs, keep checking that the logs are solid. Again, the dough can be capricious and it may not always roll into a compact log on the first (or second or third) try. Be patient.

Makes about 36 cookies
  • 1 1/4 cups (170 grams) all-purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature
  • 2/3 cup (134 grams) packed light brown sugar
  • 1/4 cup (50 grams) sugar
  • 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

Sift the flour, cocoa and baking soda together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough (see above). Sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Happily, no matter what, the cookies are always great.

Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are 1-1/2 inches in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.

When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)

Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can munch them, or let them reach room temperature (I think the texture’s more interesting at room temperature).

Bake the remaining dough.

STORING The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long.

PLAYING AROUND Rolled-and-Cut World Peace Cookies. WPC dough has a mind of its own and it’s hard to corral it into perfect rounds no matter how you handle it. If you’re on a quest for a neater, rounder cookie, roll the dough to a thickness of 3/8 inch and refrigerate or freeze as you would for logs. If you have 2-inch baking rings, use a cookie cutter that’s slightly smaller than 2 inches, cut out rounds and center the rounds in the baking rings. (Muffin tins won’t work for these cookies.) Alternatively, you can cut out the dough and bake it on lined cookie sheets — it’s how we made the beautiful cookie in the photograph. The baking time remains the same no matter how you cut the cookies.

If you’re looking for World Peace . . . give these cookies a try!


I do want to add one more little note. The version of Dorie’s World Peace Cookies that I made (and in my photo, above) was slightly different from the one published here. I made the World Peace Cookies 2.0 from her Baking With Dorie cookbook. The only difference, really, is in a few of the ingredients she used. According to Dorie, she had modified the recipe (2.0) for inclusion in Charlotte Druckman’s Women on Food book, and gave the ingredients a woman-focused twist. She “added rye flour for roundedness; cocoa nibs to represent strength; pepper for a touch of unpredictability; and raspberries for sharpness and verve.” I was so taken with her thoughtfulness that I scrounged up the alternative ingredients and made them just as described in the 2.0 recipe. They were marvelous! I’m sure, though, that the receipe I gave you above, will be equally delicious (and you won’t have to order freeze-dried raspberries and cocoa nibs from Amazon).


If you’re wondering what this “advent calendar” is all about, you can read my “intro” post here.