World peace cookies from Baking - From My Home to Yours (page 138) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cadfael on March 01, 2026

    I love the sandy chocolate goodness of this cookie. One of my favs

  • skvalentine on February 26, 2026

    An all-time favorite cookie.

  • jvozoff on July 30, 2023

    Lives up to the hype - used maldon salt on the tops. Mine were sandy on the outside and soft in the middle. While totally delicious, the cocoa flavor was not as pronounced as I’d like. I think I use the wrong type of cocoa. I kept the dough in the freezer for a few weeks before baking. Will definitely make again.

  • Jane on February 02, 2020

    I just love these cookies - the shortbread texture and the dominance of the chocolate is my kind of cookie. Because the chocolate is so front and center I use top quality Valrhona Manjari chocolate and cocoa.

  • averythingcooks on February 19, 2018

    Well these are as good as advertised! I used fleur de sel and a Lindt 70% chocolate slab. I refrigerated the roll overnight and my only slicing issue was from the larger chunks of chopped chocolate - not the dough itself. I did chicken out at the 12 minute mark even though she clearly says that they will not look done! 1 extra minute still resulted in a lovely sandy texture with intermittent snaps of chocolate. Just delicious.

  • rionafaith on September 22, 2016

    These are as delicious as everyone else says they are. Yes, the dough is rather crumbly, but don't let it stress you out too much -- just press the rounds back into shape on the cookie sheet and they will bake up just fine.

  • ldtrieb on February 16, 2015

    WORLD PEACE COOKIES from Food 52 site using grams. I made these to bring for Valentines Day dinner, they were fantastic, not difficult to work with at all. I didn't have 3 hours to chill them so put them in the freezer with a bag of ice over them for one hour and 10 minutes. Used Maldon salt in the cookie and cooked them exactly 12 minutes.

  • zorra on February 15, 2015

    Occasionally I make a recipe that I find just okay, but others rave about. Were these really wildly popular over the holidays, or did one guy just gobble them? Due to reports of difficulty with this dough, I closely followed the tips on sablés in the book (a few pages preceding recipe) & had no trouble. Her hints: avoid over-soft oily butter, don’t whip air into it, mix in flour minimally, & chill well. Others advised careful measurement, so I used grams from Food52.com rendition. Guess I will make them again.

  • milgwimper on July 02, 2014

    These are very delicious, but crumbly and can be frustrating to work with. Well worth the effort.

  • Astrid5555 on December 23, 2013

    A delicious salted chocolate shortbread cookie - more please!

  • louie734 on February 17, 2013

    So yummy and chocolatey. Sprinkle each with a couple of Maldon salt crystals.

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