World Peace Cookies

As we entered 2008, most of us with great designs on making this a better year, I thought what more appropriate recipe to make than Dorie Greenspan’s World Peace Cookies? Nice sentiment for the new year, right? I thought so, anyway. So, I pulled out Baking: From my Home to Yours and dove right in.

Now, while these are named in honor of universal harmony, there was anything but peace in my kitchen as I made these. The recipe warned that these cookies might crack and crumble, so I thought I was prepared for that. But, when every one of them came apart when I sliced them, I was definitely discouraged. I envisioned these being lovely, round, perfect little cookies. Not so much.

They ended up being mostly round. And primarily non-lumpy. And nice to look at… if you squint.

In hindsight, a little more time in the refrigerator could have been beneficial. But, because their three hours in the fridge were up after 11pm, I didn’t really want to wait any longer.

As I’ve learned, however, the most important thing is how the finished product tastes. Using only that criteria, these cookies are beautiful! They are super rich and delicate. The addition of fleur de sel really sets these apart. This recipe really finds just the right balance of salty and sweet.

While the end result wasn’t quite what I envisioned, these cookies were certainly worth the time and effort (and cursing) that went into them. I can only hope that my next foray into baking these delicious cookies will yield a much prettier cookie. They certainly couldn’t be any tastier.

World Peace Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

World Peace Cookies


  • 1 & 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 11 tablespoons unsalted butter, at room temperature
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 5 ounces bittersweet chocolate, chopped into chips


Sift together the flour, cocoa, and baking soda. Set aside.

Using a stand mixer or hand mixer, beat butter on medium speed until soft and creamy. Add brown sugar, granulated sugar, salt, and vanilla extract. Beat for 2 minutes.

Turn off mixer and add dry ingredients. Pulse mixer at low speed about 5 times, a second or two each time. Mix just until flour disappears into the dough. The dough should look a little crumbly. Add chocolate pieces and stir just until mixed.

Turn dough out onto a work surface. Divide dough in half. Shape each half into logs about 1 & 1/2 inches in diameter. Wrap each in plastic wrap and refrigerate for at least 3 hours. The dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Preheat oven to 325°. Line two baking sheets with silicone mats or parchment paper.

Slice logs into rounds about 1/2-inch thick. These are likely to crack and crumble as they are cut. Squeeze the dough back together and place each cookie on baking sheets, leaving about 1 inch between them.

Bake (one sheet at a time) for 12 minutes. These cookies won’t look done or be firm. Cool cookies on pan on a cooling rack. Serve warm or cool completely and store.


Recipe adapted from Baking: From My Home to Yours.

Don't miss a recipe! Sign up for free email updates.



  1. Mandy January 5, 2008 Reply

    these are certainly the most delicious cookies I have ever had. My dough crumbled too, eventhough I chilled it overnight. …

  2. Jennifer January 5, 2008 Reply

    So funny, I baked these today too. I left them in the fridge for several hours (maybe 5?) and they didn’t crack too badly…still not the roundest of cookies, but they taste sooo good. Especially with milk. Yum.

  3. charlotte s January 6, 2008 Reply

    i made these as well, and was disappointed after all the hype- my dough crumbled as well, and was difficult to work with.

  4. Melissa January 6, 2008 Reply

    I just made these last night, but only chilled them for about an hour in the fridge. A few crumbled a bit at the edges, but not badly at all. Perhaps refrigerating for less than the recommended time actually helps? I agree that regardless of appearance, they taste wonderful.

  5. jennifer January 6, 2008 Reply

    It’s good to know other people have had some issues with these, too. The crumbling was certainly a pain, but they just taste so good that in the end I didn’t care. At least they were more or less presentable.

  6. JEP January 6, 2008 Reply

    Instead of making rolls & slicing, would it work to just scoop into small balls & flatten slightly? Ingredients sure are tempting, tho’

  7. jennifer January 6, 2008 Reply

    JEP, I don’t think so. The dough was actually a lot more crumbly before it was refrigerated. These didn’t have much liquid in them, so refrigerating them did help hydrate the flour. I may have to experiment with these some time and see what will make them work for me.

  8. Emiline January 6, 2008 Reply

    That is disappointing that they were so crumbly.
    I had some bad cookie experiences a few weeks ago, as well. (Don’t use cookie recipes from the Land O’Lakes website)

    At least they were delicious! Maybe you could crumble them up and make a World Peace Cookie ice cream?

  9. Lori January 6, 2008 Reply

    I’ve looking at this recipe for a long time… I think you’ve convinced me to finally make these!! Great pic!


  10. jennifer January 6, 2008 Reply

    Emiline, World Peace Cookie ice cream sounds wonderful! If only I had some cookie dough left….

    Lori, I hope you like the cookies.

  11. megan January 6, 2008 Reply

    Hi Jennifer. I just got Dori’s cookbook for Christmas and kept looking at this recipe. If I can find fleur de sel, I’ll give these a try! Nice to know they can be tempermental!
    I’m your new adoptee! I subscribed by e-mail although I already had you in my feeds! Nice to meet ya!

  12. Lisa January 7, 2008 Reply

    Mine crumbled and were a lot of work to get back together as well. If you slice them thicker they will mostly only crumble on the edges and a commenter at Smitten Kitchen wrote that she always leaves out one T of flour and one T of sugar to help make them more manageabl. Haven’t tried it yet, but it’s worth a try!

  13. Ashley January 7, 2008 Reply

    Ah these cookies have been on my “to make” list for a long time! I think yours look great.

  14. jennifer January 7, 2008 Reply

    Hi, Megan! I look forward to getting to know you and your blog.

    Lisa, thanks for the tip. I’ll keep that in mind for the next time.

    Thanks, Ashley!

  15. Tracy January 7, 2008 Reply

    These were my big hit of the holiday baking season after finding the recipe on epicurious. Strangely, I had no problems at all with slicing them – they crumbled nary a bit. Another great thing about finding this recipe is that I got her cookbook for Christmas and am enjoying working my way through it – last night’s Coconut Chocolate Cream Pie was delicious!

  16. jennifer January 7, 2008 Reply

    Tracy, I’m glad yours worked well. And Coconut Chocolate Cream Pie?!? I must look into that one.

  17. brilynn January 7, 2008 Reply

    I’ve made these quite a few times now and the first time I did, they didn’t turn out so well. Definitely give them another try, they can be so much easier! I know for myself, the first time they crumbled and fell apart and I think it’s because my butter wasn’t soft enough to begin with and they never came together like they should. But after initially having difficulties, it’s been smooth sailing ever since.

  18. Carly January 8, 2008 Reply

    Whenever I may these, I stick them in the freezer for about an hour and then go ahead and slice and bake. They are chilled, but aren’t so chilled that I can’t cut them, and they bake up in the same amount of time (and yes, this is the cookie recipe I return to over and over. I adore them).

  19. jennifer January 8, 2008 Reply

    Brilynn, thanks for the encouragement. These are far too good not to give them another try.

    Carly, thanks for the freezer tip. I’ll keep it in mind for next time.

  20. Whitney January 9, 2008 Reply

    I made these last night following the smitten, kitchen directions…plus, I pulsed the dough a couple extra times and then instead of putting them in the fridge (short on time), placed them in the freezer for an hour and 20 mins and then in the fridge for 30 mins…

    Cut into 1/2 slices only 2 of the 36 cookies had crumbles…just use a really sharp knife and all was well with the cookies

  21. jennifer January 9, 2008 Reply

    Thanks for the tips, Whitney.

  22. Ryan December 7, 2008 Reply

    I’m trying to make these now and they’re just a crumbly awful mess!

    One thing, I don’t have a stand mixer. That may have contributed.

    When I try to slice the logs they are not holding together AT ALL! Sort of how baking chocolate is so dry that you can’t really slice it without crumbles all over.

    In being impatient I tried a bit of time in the freezer, I’m thinking the dough got too cold, so I’m /hoping/ if I warm the dough up it will become sliceable, but not as crumbly as it was to begin with.

    Next time I will make them with less flour/sugar, as suggested, and perhaps a bit more butter since you can’t exactly add some more milk to these cookies!

  23. jennifer December 7, 2008 Reply

    Ryan, I had a lot of trouble with these, too. They are so delicious, but definitely a trying experience.

  24. kate December 12, 2008 Reply

    I’ve made these a few times, and found them more forgiving than most folks here…I think if you let them set up long enough, then just squish the crumbly bits together if they crumble a bit, you’ll be fine.

    Also, and excellent source for a unique fluer de sel is:

  25. Amanda August 15, 2009 Reply

    I’ve made these before as well, and I think they are absolutely heaaavenly! I, too, had the problem with the crumbling, but I just made sure to hold the sides together as I cut, which made it a bit easier to push together once they all cam apart! Definitely worth the waiting and the crumbling, wouldn’t change one thing about them 😉

Leave a reply

Your email address will not be published. Required fields are marked *