Mint World Peace Cookies

Mint World Peace Cookies 3

I’ve been seeing World Peace cookies on the food blogs for a while now.  When I came across this minty version I was intrigued and could not resist!  I have not made the original version, but after making the minty one I will definitely be trying the original soon!  These cookies have such a refined and delicate flavor.  They are melt in your mouth delicious and a perfect combination of mint and chocolate.

Mint World Peace Cookies 2I used Green and Black’s dark mint chocolate for the chunks, but you could also use Andes mints chopped up for the baking chips.  Alter ego also has an amazing dark mint chocolate bar that would be great in these!

Mint World Peace Cookies

adapted slightly from Une gamine dans la cuisine


  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 11 Tbsp unsalted butter, softened to room temperature (or refrigerated chocolate melted in the microwave for 30 seconds)
  • 2/3 cup packed, brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pure peppermint extract
  • 1 egg yolk
  • 3.5 ounce dark mint chocolate bar, cut into chunks

In a large bowl, combine the flour, cocoa powder, and baking soda; Set aside.

With a hand mixer, beat the butter on medium-high speed until combined. Add the brown and white sugars, peppermint extract, and egg yolk and beat for about another minute.

Slowly mix in the dry ingredients on slow speed until combined (be careful not to overmix). Fold in the baking chips.

Place the dough onto a flat surface (I used a dry cutting board) and gather it into a ball. Divide the ball in half. One half at a time, shape the dough into two logs that are about 1 1/2-inches in diameter.  Wrap each log in plastic wrap and refrigerate for at least 3 hours (preferably overnight).

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Preheat the oven to 325 F. Line a cookie sheet with parchment paper.

Use a sharp knife and slice each log into rounds that are about 1/2-inch thick. Just pat them together if they crack while you cut them. Place the sliced rounds on the prepared cookie sheet, allowing for about 1-inch of space between each cookie.

Bake for about 10-12 minutes. The cookies won’t look done, but they will firm up as they cool off. Remove the sheet from the oven and allow them to cool for 5 minutes (or until they are cool enough to be removed with a spatula without breaking) .  Then place them onto a wire cooling rack. Eat warm or cooled to room temperature.  I always prefer eating cookies warm and fresh from the oven!  But these taste quite magical too at room temperature.

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