Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe

If you’re on the hunt for a cookie recipe that’s both indulgent and unforgettable, then you’re going to want to stick around for this one. I’m talking about Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe — yes, the one with a name that hints at the delicious harmony of flavors inside. These cookies have a rich chocolate depth, a perfect texture, and a sprinkle of salt that just makes everything pop. When I first tried this recipe, I couldn’t believe how something so simple could taste so luxurious, and I promise you’ll feel the same way once you take your first bite.

this …

Ingredients You’ll Need

The magic in Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe comes down to the harmony of ingredients — quality chocolate, just the right cocoa, and salt to balance the sweetness. Here’s a little about what you’ll be using and why it’s important.

• All-purpose flour: Use a spoon-and-level method to avoid packing too much—this keeps your cookies tender and not dry.
• Unsweetened cocoa powder: I prefer Dutch-processed for that deep, rich chocolate flavor, but natural works, too.
• Baking soda: Just a small amount to help with a slight lift and light texture.
• Unsalted butter: Room temperature is key here — it cream better with sugars, creating that perfect cookie base.
• Light brown sugar: Adds moisture and a subtle caramel note that works beautifully with chocolate.
• Granulated sugar: Balances sweetness and helps the cookies crisp around the edges.
• Fleur de sel or fine sea salt: Don’t skip this — a sprinkle enhances all the chocolate notes and makes the cookies unforgettable.
• Pure vanilla extract: Heightens the flavors, adding warmth and depth.
• Bittersweet chocolate (chopped): Use good-quality chocolate chopped into small pieces or mini chips for bursts of melty chocolate throughout.

Variations

One of the things I really enjoy about Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe is how easy it is to tweak based on what you like or have on hand. Feel free to personalize it — your cookies, your way!

• Adding nuts: I love tossing in some toasted chopped pecans or walnuts for a little extra crunch and warmth.
• Switching up the salt: Try smoked sea salt or Himalayan pink salt if you want to experiment with subtle flavor twists.
• Using different chocolates: Milk chocolate chips add sweetness, but dark chocolate keeps the cookie sophisticated—whatever suits your taste!
• Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend; just watch the dough texture—it might need a bit more chilling.

How to Make Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe

Step 1: Measure Your Dry Ingredients Carefully

This is the trick I discovered early on that makes a huge difference—measure the flour and cocoa powder lightly. Stir the flour in its container first so it’s loose, then spoon it into your cup until heaping, and finally level it off with a knife. Dipping your measuring cup into the flour, trust me, creates too much and leads to drier dough and crumbly cookies, which I’ve been there on. Sift the flour together with cocoa powder and baking soda to ensure an even mix.

Step 2: Cream the Butter and Sugars Until Fluffy

Beat your softened butter on medium speed until it’s soft and feels silky. Then add both sugars, the salt, and vanilla extract. Keep beating for about two minutes more until the mixture is light and fluffy. This takes patience, but it’s worth it because this fluffy base gives your cookies their tender crumb and just-right chew.

Step 3: Combine Dry and Wet Ingredients Gently

Here’s another tip I learned the hard way: after turning off your mixer, add the dry ingredients and cover the mixer with a kitchen towel. Then pulse at low speed in short bursts—this helps prevent flour from flying everywhere (which feels chaotic and wasteful!). Add just enough pulses to incorporate the flour, then mix for about 30 seconds more on low speed. You’ll want to work the dough as little as possible now—overmixing makes the cookies tough. Don’t worry if it looks a little crumbly—that’s normal. Fold in the chopped chocolate carefully so the dough stays delicate.

Step 4: Chill and Shape the Dough

Turn your dough onto a clean surface, gather it gently, and divide it in half. Roll each half into logs about 1 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate for at least three hours. Here’s a little secret: chilling allows the dough to firm up, which makes slicing neat rounds so much easier. You can refrigerate up to 3 days or freeze the logs for up to 2 months. If frozen, slice straight from freezer, adding a minute or so to the baking time.

Step 5: Slice and Bake

Preheat your oven to 325°F and line baking sheets with parchment or silicone mats. Slice your chilled logs into 1/2 inch thick rounds with a sharp, thin knife. The cookies might crack a bit—don’t panic! Just press the cracks back together gently with your fingers. Space the rounds about an inch apart on your baking sheets. Bake one sheet at a time for 12 minutes. The cookies won’t look done and will still be soft—that’s how you want them for that iconic chewy texture. Transfer to a wire rack and let cool partially before enjoying.

How to Serve Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe

Garnishes

I like to dust a tiny pinch of flaky sea salt on top of the cookies right after baking — it brings out that salty-sweet balance that makes these cookies so addictive. Sometimes I also gently melt a bit of dark chocolate and drizzle it decoratively; it’s a little touch that makes the cookies look special when sharing with friends.

Side Dishes

These cookies pair beautifully with a strong cup of espresso or a creamy latte. I’ve also enjoyed them alongside bowls of fresh berries or a scoop of vanilla bean ice cream for a quick dessert that feels like a mini celebration.

Creative Ways to Present

For gatherings, I like stacking them on a beautiful ceramic plate with some fresh mint leaves scattered around. If it’s a holiday or special occasion, try wrapping individual cookies in wax paper tied with twine — they make charming edible gifts or party favors that folks always ask about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them chewy and fresh, especially if you separate layers with parchment paper. My family often raids the container faster than I’d expect, so leftovers don’t last long!

Freezing

I freeze the dough logs wrapped tightly in plastic wrap and placed inside a freezer-safe bag. This way, whenever a cookie craving hits, I just slice and bake fresh cookies without thawing. It couldn’t be easier to enjoy freshly baked cookies on demand.

Reheating

If you have leftover baked cookies, I like to warm them up for about 10 seconds in the microwave or pop them in a preheated 300°F oven for about 3 minutes. This revives the softness without drying them out. Just be careful not to overheat!

FAQs

Final Thoughts

I absolutely love how Pierre Hermé & Dorie Greenspan’s World Peace Cookies Recipe brings together simple ingredients to create something that feels so much more special than your average chocolate cookie. Every time I bake these, friends and family go crazy over them, and I always feel like I’ve nailed a classic with a little luxe twist. If you want a chocolate cookie that’s chewy, melt-in-your-mouth, with that perfect salty-sweet edge, I can’t recommend this recipe enough. Trust me, once you make this, it’s going to become your go-to cookie for any occasion!

Print