World Peace Cookies
Happy Secret Recipe Club Day everyone! Once again, I was excited to find that I was paired with a blog I had never heard of! Sara from Cupcake Muffin mostly blogs about some of my favorite things – baked goods!
As I searched through her old posts, I was drawn in by these World Peace Cookies. As Sarah mentioned in her post, a LOT of bloggers made these a few years ago and I just never got around to it. She put it best when she said ” If you’re one of the two remaining folks out there who hasn’t made these cookies, you absolutely must try them!” I completely agree. If you haven’t made these yet, I highly recommend it. The cookies are chocolatey with a hint of saltiness that makes them quite addictive.
One of the great things about these cookies is that you can make the dough and freeze it for up to 2 months. I went ahead and made a double batch. I baked up one batch and left the other dough in the freezer. That way I’ll be able to bake up warm cookies on a moments notice.
World Peace Cookies
Yield: 24 cookies
Ingredients:
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 Tbsp (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) brown sugar
1/4 cup sugar
1/2 tsp fleur de sel or 1/4 teaspoon fine sea salt
1 tsp vanilla
5 ounces bittersweet chocolate, chopped into chips
Directions:
Sift the flour, cocoa and baking soda together.
Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add both sugars, salt, and vanilla and beat for 2 minutes more.
Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Shape each half of the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours or up to 3 days. The dough can also be frozen for up to 2 months. If you freeze it, just add 1 minute to the baking time.
When you are Ready to Bake:
Center a rack in the oven and preheat the oven to 325. Line two baking sheets with parchment or silicone mats.
Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Recipe from Dorie Greenspan's Baking from My Home to Yours
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
A week of Oreo recipes!? Oh my goodness. This fudge looks awesome. I love sweet things that include pretzels. Sweet/salty is so delish.
I’m excited for a week of Oreos! The combo of pretzels and Oreos in your fudge sounds amazing!!
Oh yum! We love Oreos too! I have an Oreo cake recipe on my blog (foudn at another) that I did for Mr.s Birthday one year. It’s oen of my top searched posts. =)
I love Oreos, too, but I rarely buy them unless it is for a recipe. This looks fantastic. I don’t like pretzels very much, but I guess the other ingredients mask the taste of pretzels that I don’t like. Thanks for this recipe!
I was just casually reading the beginning of this post, and then I scrolled down and saw the picture…OooooooMG! AMAZING! That looks like the most fantastic thing! Plus I love a salty/sweet combo, so this is right up my alley 🙂
This looks amazing! I like your idea of adding more salt. Did you see that there are pretzel M&Ms now? I bet it would be fun to sprinkle some of those on top!
Those sound amazing! I love a sweet and salty combo too… in fact I may or may not have kept picking at these ginormous chocolate and caramel covered pretzels on the dessert table at our family Mothers Day bbq yesterday. yum!
I will absolutely be checking back for the rest of the oreo recipes… I’m a huge fan 🙂
This fudge looks and sounds phenomenal. Salty, sweet, rich, chocolaty, creamy, crunchy. I want!
More salt? That recipe seems like a perfect candidate for using sea salt! 🙂
hey I just tried your recipe and and the bottom layer never set. Is there something I can do to prevent that?
My Husband shared a tasty post from The Kitchn with me on google reader and i discovered your blog. I spent all of vacation mornings going back and reading and tagging your recipe ideas. I am so inspired and can’t wait to get in the kitchen!!! My Husband can’t wait either!!