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.

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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

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6 Responses to “Oreo Cream Cheese Swirl Bars”

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    1
    Sara — May 11, 2010 at 3:47 pm

    This look sinful…but oh, so good! By the way, I like how one of the labels on this post is “anti-WW friendly.” 🙂

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    2
    Jen — May 11, 2010 at 3:49 pm

    Well I figured if I’m going to have a WW-friendly tag, I should also have one for things that people watching their weight should stay far far away from. This is definitely one of those recipes.

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    3
    Cara — May 11, 2010 at 4:17 pm

    Why must you torture me?! I so need to get back on track this week. Thick batter = good, thick waist does not! These sound delicious 🙂

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    4
    Ingrid — May 11, 2010 at 10:36 pm

    These babies are good! I made them not long after I started blogging…oh, my gosh almost two years ago. Guess it’s time to make them again!
    ~ingrid

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    5
    Lorie — May 12, 2010 at 12:36 am

    Oh yum! I have a feeling Oreos are going to be added to my shopping list.

    I am posting a link to these on my blog. Everyone needs a good Oreo recipe!

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    6
    Allie — June 2, 2010 at 8:48 pm

    These look amazing! Just put them on my “must make” list 🙂

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