World Peace Cookies

World Peace Cookies // take a megabite

It’s November, and in my heart it was just summer. Because you see I learned a lot over the last few months. Like if you swim in a pool and don’t have time to wash your hair before work, bright lipstick will totes distract from the flipped out Dr. Seuss hairdo (hair-don’t). And did you know you can get a Dairy Queen blizzard in a waffle cone? And it was even more than a few months ago that I tried these cookies. I learned that they really do give you world peace.

World Peace Cookies // take a megabite

You see, Nicole gave a few to me. And luckily I put them in my purse because on our way to dinner we were stopped by a train of doom that stopped for life. SO, in order to maintain world peace, I ate one of these cookies. I was mad about that train (since I’m pretty hungry most of the time). But honestly, I’m mostly just mad I didn’t make these sooner.

Oh! So these taste like a salted dark chocolate dream. They are crunchy and crispy and they’re Cindy’s fave, soooooo… they’re obvz good. They are even good dunked in Cocoa Pebble Pudding.

World Peace Cookies // take a megabite

World Peace Cookies (makes 16-ish)
Recipe from Baking: From my Home to Yours


  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 t baking soda
  • 1 stick + 3 T butter, softened
  • 2/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 t fleur de sel or 1/4 t fine sea salt
  • 1 t vanilla extract
  • 5 oz. bittersweet chocolate chopped or a generous 3/4 cup store-bought mini semi-sweet chocolate chips


  1. Whisk the flour, cocoa, and baking soda together in a small bowl.
  2. Beat butter on medium speed until soft and creamy. Add both sugars, the salt, and vanilla extract. Beat for 2 minutes more.
  3. Add dry ingredients until mostly mixed in. Work dough as little as possible. Add the chocolate and mix until incorporated.
  4. Turn the dough out onto a clean surface. Gather it together and divide it in half. Working with one half at a a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap logs in plastic wrap and chill in the fridge for at least 3 hours (or up to 3 days).
  5. When ready to bake, preheat oven to 325F. Line two baking sheets with parchment paper. Using a sharp serrated knife that are 1/2 inch thick. Arrange rounds on baking sheet leaving an inch in between. Sprinkle with additional flour de sel. Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Bake the other sheet of cookies.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Elliot loves snoozin’ // Johnny Noodle King
If there are seasoned waffle fries on a menu
(at a bowling alley) you order them. // Fall is a hottie.

11 thoughts on “World Peace Cookies”

  1. You are definitely rocking the bold lip and I’m so glad these cookies were ready for that train emergency! They look great stacked on that pretty, pretty glass!

  2. alright, I gotta ask. are these REALLY not supposed to have any egg in them? I made them today and was at the end of the recipe and it had no binding, zip, zero. I added an egg on a whim because I was sitting here with this dry as hell cookie mix, not knowing what the heck I was going to do with it, and they’re turning out wonderfully! not exactly like the picture, but when are they? real talk, though: should there be an egg in this recipe? I’ll definitely be making them again my way.

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