World Peace Cookies are a chocolate sable with pieces of bittersweet chocolate. These French shortbread cookies are buttery and flavorful. They are an egg free cookie.

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Published: Jul 31, 2025 by Meghan · This post may contain affiliate links · Leave a Comment

World Peace Cookies

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 Jump to Recipe  Print Recipe

World Peace Cookies are a chocolate sable with pieces of bittersweet chocolate. These French shortbread cookies are buttery and flavorful. They are an egg free cookie.

I have wanted to make Dorie Greenspan’s World Peace Cookies for so many years but have never gotten around to it. We love Dorie’s other recipes  and  which are one of my favorite coolies ever.

The original recipe was developed by Pierre Herme  for a restaurant in Paris. He started with a chocolate sable (French shortbread) but, inspired by the American classic Chocolate Chip Cookies used some brown sugar for a chewier texture and included pieces of chocolate inside.

Although ubiquitous today, the addition of fleur de sel was a newer concept at the time.

There are two options for this dough: a slice and bake cookie or a rolled and cut cookie. We chose to do the slice and bake because it was easier for her, and we didn’t mind not having a perfectly round shape.

We really loved these cookies and can’t wait to make them again!

Home » Cookies

Published: Jul 31, 2025 by Meghan · This post may contain affiliate links · Leave a Comment

World Peace Cookies

Sharing is caring!

 Jump to Recipe  Print Recipe

World Peace Cookies are a chocolate sable with pieces of bittersweet chocolate. These French shortbread cookies are buttery and flavorful. They are an egg free cookie.

I have wanted to make Dorie Greenspan’s World Peace Cookies for so many years but have never gotten around to it. We love Dorie’s other recipes like Almost Fudge Gateau and Espresso Chocolate Chip Shortbread Cookies, which are one of my favorite cookies ever.

This recipe can be found in the cookbook Dorie’s Cookies and also on her website.

The original recipe was developed by Pierre Herme for a restaurant in Paris. He started with a chocolate sable (French shortbread) but, inspired by the American classic chocolate chip cookie, used some brown sugar for a chewier texture and included pieces of chocolate inside.

Although ubiquitous today, the addition of fleur de sel was a newer concept at the time.

There are two options for this dough: a slice and bake cookie or a rolled and cut cookie. We chose to do the slice and bake because it was easier for her, and we didn’t mind not having a perfectly round shape.

We really loved these cookies and can’t wait to make them again!

Make the Dough

To make the dough, sift together the dry ingredients in a medium sized bowl and set aside.

In a stand mixer, beat together the butter and both granulated and brown sugars. Add the salt and vanilla.

With the mixer off, carefully stir in the dry ingredients a bit and then place the mixer bowl back on the stand and mix with the paddle until the dough has formed. This method will prevent flour from flying all over.

Stir in the chocolate pieces.

Dorie warns that this dough varies from batch to batch. Sometimes the dough is drier or takes longer to come together. She recommends mixing the dough for as long as it takes to get it to stick together and also kneading as necessary to get the dough to stick together. This may depend on the warmth and humidity of your work space.

At this point, you have two options for baking the cookies: slice and bake or rolled and cut.

Home » Cookies

Published: Jul 31, 2025 by Meghan · This post may contain affiliate links · Leave a Comment

World Peace Cookies

Sharing is caring!

 Jump to Recipe  Print Recipe

World Peace Cookies are a chocolate sable with pieces of bittersweet chocolate. These French shortbread cookies are buttery and flavorful. They are an egg free cookie.

I have wanted to make Dorie Greenspan’s World Peace Cookies for so many years but have never gotten around to it. We love Dorie’s other recipes like Almost Fudge Gateau and Espresso Chocolate Chip Shortbread Cookies, which are one of my favorite cookies ever.

This recipe can be found in the cookbook Dorie’s Cookies and also on her website.

The original recipe was developed by Pierre Herme for a restaurant in Paris. He started with a chocolate sable (French shortbread) but, inspired by the American classic chocolate chip cookie, used some brown sugar for a chewier texture and included pieces of chocolate inside.

Although ubiquitous today, the addition of fleur de sel was a newer concept at the time.

For a recent party, my 13 year old asked to make Key Lime Bars. She is mostly independent in the kitchen, so I delegated that task to her and told my 11 year old she could make these cookies with my assistance.

There are two options for this dough: a slice and bake cookie or a rolled and cut cookie. We chose to do the slice and bake because it was easier for her, and we didn’t mind not having a perfectly round shape.

We really loved these cookies and can’t wait to make them again!Jump to:

• Make the Dough
• Slice and Bake Cookies
• Rolled and Cut Cookies
• Bake the Cookies
• Storage
• Gluten Free Option
• 📖 Recipe

Make the Dough

To make the dough, sift together the dry ingredients in a medium sized bowl and set aside.

In a stand mixer, beat together the butter and both granulated and brown sugars. Add the salt and vanilla.

With the mixer off, carefully stir in the dry ingredients a bit and then place the mixer bowl back on the stand and mix with the paddle until the dough has formed. This method will prevent flour from flying all over.

Stir in the chocolate pieces.

Dorie warns that this dough varies from batch to batch. Sometimes the dough is drier or takes longer to come together. She recommends mixing the dough for as long as it takes to get it to stick together and also kneading as necessary to get the dough to stick together. This may depend on the warmth and humidity of your work space.

At this point, you have two options for baking the cookies: slice and bake or rolled and cut.

Slice and Bake Cookies

Turn the dough out onto a lightly floured cutting board or mat. Knead it together if necessary until the dough sticks together.

Divide the dough into two equal portions. Form the dough into logs that are 2 inches in diameter. They will be about 11 inches long, but it’s more important to focus on the diameter.

As you form the logs, make sure there are not holes and gaps in the dough. If there are, re-roll them to make sure they are solid.

Wrap the logs in plastic wrap and refrigerate for at least 3 hours or freeze for at least 2 hours.

While the dough chills, line two baking sheets with parchment paper or silicone baking mats.

Once the dough is chilled, I like to make take a ruler and make cut marks in the dough every ½-inch.

This is especially helpful when having a child help cut the dough to ensure even thickness of all of the cookies.

Use a sharp knife to slice the cookies into ½-inch thick round slices.

The dough may crack as you are cutting.

Just press it back together

Place the cut cookies 2 inches apart on the parchment lined baking sheets

Rolled and Cut Cookies

If you want your cookies to have a perfectly round shape, you can roll the dough out and cut it using a circular cutter, just like with Cut Out Sugar Cookies I use biscuit cutters when I need a perfect circle shape.

Immediately after mixing up the dough, roll it to a thickness of ½-inch. Refrigerate or freeze the rolled dough just like you would have for the logs.

After being chilled, cut the dough using a 2-inch or smaller circular cutter.

Place the dough on two parchment lined baking sheets, making sure to space them out by at least 2 inches.

Bake the Cookies

When you’re ready to bake the cookies, center a rack in the oven and preheat to 325°F.

Keep the second tray of cut cookies in the refrigerator while you bake the first tray.

Bake the cookies for 12 minutes without opening the oven. At this point, the cookies will not look done or be firm. Remove the baking sheet from the oven and place it on a cooling rack to allow the cookies to cool on the pan.

Storage

The dough can be refrigerated for up to 3 days or frozen for up to 2 months.

You can bake the cookies directly from the freezer; no need to thaw. Just add 1 minute onto the baking time.

Store the baked cookies at room temperature in an airtight container.

I think the cookies are best served the day they are baked or the next day.

Gluten Free Option

I haven’t tried it myself, but you could substitute measure for measure gluten free flour blend, for all purpose flour in these cookies. The resulting cookies may be more fragile and sandier in texture than those made with all purpose flour.