Make Ahead
Pierre Hermé & Dorie Greenspan's World Peace Cookies
Popular on Food52
163 Reviews
Erin C.
March 17, 2022
Not that this recipe needs any more reviews, but I’m adding mine anyway ;)
I had a tin of Trader Joe’s peppermint bark leftover from Christmas that was sitting there, mocking me. The final 5ish ounces ended up chopped fine and subbed for the chocolate chips. A teaspoon of peppermint extract added with the vanilla echoed the delightful mint flavors in the bark.
My gluten free flour mix:
2 1/2 oz cassava flour
1 5/8 oz oat flour
1 1/4 oz arrowroot or tapioca starch
Rounded 1/8 tsp xanthum gum
Sprinkled with flakey grey sea salt and they were pure perfection!
I had a tin of Trader Joe’s peppermint bark leftover from Christmas that was sitting there, mocking me. The final 5ish ounces ended up chopped fine and subbed for the chocolate chips. A teaspoon of peppermint extract added with the vanilla echoed the delightful mint flavors in the bark.
My gluten free flour mix:
2 1/2 oz cassava flour
1 5/8 oz oat flour
1 1/4 oz arrowroot or tapioca starch
Rounded 1/8 tsp xanthum gum
Sprinkled with flakey grey sea salt and they were pure perfection!
Nancy
March 15, 2022
I made World Peace Cookies - it seemed like a good time in history to make them. 🇺🇦 They are absolutely delicious! It was a huge help to see DORIE make them in her video, especially how to use the parchment paper and a dough scraper to form that perfect roll - and using a ruler and knife to make perfectly consistent sized cookies! They turned out perfect!
arcane54
January 1, 2022
I know there’s now a WP Cookie 2.0 and I know that freeze-dried raspberry powder would probably make these over-the-moon delicious. But how can you improve on perfection? I’ll keep making these WP Cookies 1.0, measuring my dry ingredients by weight as suggested, and enjoying their chocolatey goodness.
patb
December 21, 2021
Amazeballs! Easy, except for the sandy texture of the dough, but that's no biggie when you get results like these. No fancy ingredients means they're always a possibility and especially when you can store a log of dough in the fridge or freezer.
Michelle
December 15, 2021
I made these to share at work and they were loved. Make sure to follow the instructions regarding taking them out while still soft even though they might not look done yet. Delicious!
MsJoanie
December 13, 2021
I love this recipe and have made it successfully for many years running, but I have to say I NEVER get as many cookies as the recipe states. Clearly, my idea of a 1.5-inch roll is different from the actual measurement because I consistently get between 19-21 cookies per recipe. I've doubled the recipe with success as well and still got only 38 cookies when cut at 1/2 increments. My cookies look like the same diameter when finished as those in the video but maybe that's a trick of the camera? Anyway, just leaving this info for anyone else not getting 36 cookies per batch, or anyone preparing to make a large batch to give away.
Rita
November 19, 2021
Love these cookies! It is easy to mix up a double batch so I have frozen logs at the ready as a treat fir my household or for a friend. They are consistently good. I first had them at an author event at my local library. Besides the pleasure of hearing Dorie in person, thanks to a generous committee, we all got to taste a few of the offerings from her Cookie cookbook. Delicious!
Wendy5998
November 18, 2021
Wow. wow. wow. These are wonderful cookies especially if you love chocolate.
Stacey
November 17, 2021
Not only are they absolutely chocolatey, delicious and easy to put together, I totally love the idea of making the dough ahead of time and into turning it into 2 logs. Then I can take one out of the refrigerator and bake a batch right away and freeze the other log till a later time, which I have done. Thank you Dorie and Pierre!
Trishington
September 30, 2021
I made these recently and they worked out splendidly. They not only looked exactly like the photos in Dorie's book and here online, but they tasted AMAZING!! I'm now about to attempt a gluten-free version. Wish me luck! As for those who've had a less-than fabulous outcome making these cookies, I believe that a major key to success is weighing your ingredients. I once read a product review article on Cooks Illustrated once that compared various brands of measuring cups (both dry and liquid volume) and was shocked to learn that a lot of top brands are way off! A kitchen scale is a baker's best friend. In fact, I won't buy a cookbook that doesn't include weight equivalents in the ingredient lists.
glorior
September 29, 2021
I made an account just to leave this review.
These cookies are superb! I made a few modifications for my family's palette (less sugar - 90g brown sugar and 20g granulated sugar, mix of chocolate chips - 100g dark choc, 50g semi-sweet) and I baked them at 180deg for 12 mins. They turned out REALLY YUMMY. They're the soft type and a little bit between a cake and a cookie. Mind blown. Definitely making this again and again. Thanks for a great and easy to follow recipe!
These cookies are superb! I made a few modifications for my family's palette (less sugar - 90g brown sugar and 20g granulated sugar, mix of chocolate chips - 100g dark choc, 50g semi-sweet) and I baked them at 180deg for 12 mins. They turned out REALLY YUMMY. They're the soft type and a little bit between a cake and a cookie. Mind blown. Definitely making this again and again. Thanks for a great and easy to follow recipe!
Kevin S.
June 22, 2021
These cookies are spectacular! I weighed all ingredients and had no trouble with the recipe. I did the second mix by hand (when adding dry ingredients to butter/sugar) instead of pulsing with the mixer and there was no dust...
tomny67
December 27, 2020
I think Dorie said these were her favorite cookies. I just made them for the first time and I concur. They are absolutely delicious. They’re extra-chocolatey and the texture is lovely. I followed Dorie’s instructions, sifting and measuring ingredients by weight... which I never do. I unintentionally left out the granulated sugar and I don’t regret my error. I honestly don’t think they need the extra sugar. This recipe is a keeper.
Rebecca
December 20, 2020
These are the best cookies ever. Those of you who are having problems with too-crumbly dough are probably putting in too much flour. Weigh it out instead of scooping it, and you will likely have better results. I have been making these for years and the only problem is that they disappear to quickly!
Randie R.
December 18, 2020
I’ve only made them once, but I had no trouble with the dough being crumbly. I don’t know that I did right, but I hope I can do it again next time. The only thing I can think of that might have helped me, is that I softened the butter in the microwave, because I decided to make the dough around 11 last night.
Nicole H.
December 13, 2020
So, I’ve made this cookie with equal parts success and (near) failures. I say “near” because it’s delicious (and SAVABLE) even when the dough resembles the dry sands of the Sharan desert. I found that my dough benefited from browning the butter ahead of time and letting it cool. The downside of this method is that there is some moisture lost in doing so. You may need to add a tablespoon of oil and/or alcohol (to NOT activate gluten) and to get the dough to hold together. I didn’t know that when I first tweaked the butter but was determined to salvage my crumbling mess. The answer is a biscuit cutter. Simply lay the cutter on your cookie sheet, fill with chocolate crumbles and press them down firmly with your fingers or the bottom of a glass. Carefully lift the cutter off and you’ll have perfect, solid shortbread cookies -THAT HOLD TOGETHER. Resist the urge to eat them straight out of the oven or they will fall apart. They absolutely must cool completely before you eat them. Hope that helps! Carry on, brave bakers!
plevee
November 7, 2020
I have followed this recipe exactly, weighing and measuring everything. I used Gold medal regular AP flour and sifted it with the cocoa. I can barely get the flour to mix with the butter and sugar - it's not just crumbly - it's powdery I can't see this coming together. Is there anything I can add to make this work?
TeaForMe
November 7, 2020
Try adding a bit of olive oil (a mild or buttery one). A mild olive oil will play well with the chocolate flavor and might help keep the dough to a manageable level of crumbly.
TashaLee
August 30, 2020
I followed the recipe exactly and these came out very well. The dough is quite short and crumbly, which is the expected nature of this kind of dough. I found a sharp knife, and confident, careful slicing helped minimise crumbling slices. As some people have struggled with it: if you find that the crumbly dough log is too hard to work with, try shaping it into a disc before chilling and slicing it into wedges like a traditional shortbread.
Dawn A.
August 22, 2020
I made them just as the recipe described and they turned out fantastic! I didn't have a bit of trouble with the dough. I used Ghirardelli cocoa powder, maybe that makes a difference?
tomny67
December 27, 2020
I used basic cocoa powder from Aldi and they came out perfectly. The key to success is to follow Dorie’s tips. Watch the video, read the recipe, and follow her directions. No need to brown the butter or add olive oil (as others have suggested). Listen to the pro and you’ll get the best results.
Dave A.
July 15, 2020
There's a cleaner journey to this cookie! I've made this cookie a million times--my friends and family love it--but every time the "genius" trick of draping a towel over the stand mixer to cut down on mess still leaves me with coco and flour all over the underbelly of my mixer and dusting the countertop.
Ignore the towel trick and do this for no mess: pour in the dry ingredients, and before turning the machine back on, remove the flat beater and use it to manually cut the flour and coco into the creamed butter and sugars, like you're cutting butter into biscuits. I do this until there are no more big swaths of dry ingredients waiting to create a dust-up. Put the flat beater back on, and now you only need a couple quick pulses (without a towel draped over, you can see what's happening!) until the dough gets uniform and chunky.
Hope this helps anyone else who loves this cookie but can't stand an unnecessary mess!
Ignore the towel trick and do this for no mess: pour in the dry ingredients, and before turning the machine back on, remove the flat beater and use it to manually cut the flour and coco into the creamed butter and sugars, like you're cutting butter into biscuits. I do this until there are no more big swaths of dry ingredients waiting to create a dust-up. Put the flat beater back on, and now you only need a couple quick pulses (without a towel draped over, you can see what's happening!) until the dough gets uniform and chunky.
Hope this helps anyone else who loves this cookie but can't stand an unnecessary mess!
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