Crème de Menthe World Peace Cookies


crème de menthe world peace coOkies || une gamine dans la cuisine

Wednesday, as I was walking down my long driveway to retrieve the mail from a tragically windswept mailbox, I felt spring stretch out her lethargic limbs and yawn like a sunbathing cat. It was a soft rustle, followed by the unforgettable aroma of moist earth and green rain. It was brief- like a kiss from someone in a dream, someone you know but haven't met (yet?). Such intimate moments of forgotten nostalgia never last long enough. But then again, neither does spring. Yet despite my tendency to lament the passing of things before they even arrive, I always relish the subtle nuances of early spring. She's quiet, and lacks the look-at-me drama of summer and winter- we get along beautifully.

Another sweet prelude to spring - Girl Scout cookies. Sadly, I was never a girl scout myself (not even a brownie!). In some way, buying boxes of Thin Mints and Samoas makes me feel as though I'm making up for lost opportunities.

If I'm completely honest with myself, I just really, really...really love the cookies.

crème de menthe world peace coOkies || une gamine dans la cuisine

There are a lot of Thin Mint recipes floating around, but I have been yearning for a valid excuse to make Dorie Greenspan's world peace cookies. Again. (I'm sure I've revisited this recipe at least a dozen times.)

To hone in on the fresh, minty blast offered by Thin Mints, I tossed in a splash of pure peppermint extract, and some Andes Crème de Menthe baking chips. The resulting cookies are ethereal- a refined cross between a rich chocolate sablé and the classic Thin Mint. I briefly considered adding a thin chocolate coat, but sometimes you need to know when to say when. These cookies are perfect. 

Happy almost-March!

crème de menthe world peace coOkies || une gamine dans la cuisine

Crème de Menthe World Peace Cookies
makes 20-25 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 Tablespoons unsalted butter, softened to room temperature
2/3 cup packed, brown sugar (light or dark)
1/4 cup granulated sugar
1/2 fleur se sel
1/4 teaspoon pure peppermint extract
1 egg yolk
5 ounces (about a heaping 1/2 cup) Andes Crème de Menthe baking chips

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

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-high speed until creamy- about 3-5 minutes. Add both sugars, salt, peppermint extract, and egg yolk- beat for about another 3 minutes.

Turn off the mixer and pour in the dry ingredients. Use a dish towel to cover the mixer- this will keep you and your counter top clean. ;) Pulse the mixer on low speed about 5-7 times, a second or two each time. Take a look at the dough, if there is still a lot of exposed flour, pulse just a few times more; if not, remove the towel and continue mixing on low speed for about 30 more seconds- just until the flour disappears into the dough. {Note: It's okay if the dough is slightly crumbly.} Turn off the mixer and use a large rubber spatula to fold in the baking chips- try not to overmix.

Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half. Working with one half at a time, shape the dough into two logs that are about 1 1/2-inches in diameter. {Note: They don't have to be perfectly round, mine were almost square-shaped.} Wrap each log in plastic wrap and refrigerate for at least 3 hours (preferably overnight).

Preheat the oven to 325 F. Line two cookie sheets with parchment paper.

Use a sharp knife to slice each log into rounds that are about 1/2-inch thick. If they crack as you are slicing, try to pat them together as best you can- they will still taste fabulous. Place the rounds on prepared cookie sheets, allowing for about 1-inch of space between each cookie.

Bake one sheet at a time for about 10-12 minutes. The cookies won't look done, and that's okay- they will firm up as they cool off. Remove the sheets from the oven and place them onto a cooling rack. Let the cookies rest on the sheets until they're cool enough to gently remove with a spatula. Cool completely before serving.

adapted from Dorie Greenspan  


Laura (Tutti Dolci) said...

These look like cookie heaven! Chocolate and mint can do no wrong - pair them in an ethereal cookie, and well, I don't think I'd stop eating them! Can you store them in the freezer like I do with thin mints? :)

Valerie said...

@Laura, Storing them in the freezer is a Great idea! (If only I had thought of that before inhaling the batch all at once.) :D

La Table De Nana said...

Valerie..I've made the WPC:) they are great..but one of my daughter's just loves Laura Secord French mint chocolates:)
Every time she had a child..(3)..we brought her a box of French I think she would LOVE these!
Thank you!

Beth said...

I was just thinking about World Peace cookies yesterday, and how I hadn't made them in a while. Thanks for the update, and an excuse to try them again!
It's snowing now, it was hailing earlier today, and I'm not seeing a trace of early spring. Would you send her over here, please?

Rosa's Yummy Yums said...

Awesome cookies! Dorie Greenspan's recipes are always perfect.



JoeinVegas said...

Oh, I so need a good stand mixer.

Carol | a cup of mascarpone said...

These have just entered my "bake before you do anything else" list! ;) They look so darn good, I can't stand it! My daughter-in-law is crazy for andes mints, so she will love me forever if I make these for her! Happy weekend, Val!

Averie @ Averie Cooks said...

Knowing when to say when, and that they're perfect. I agree - they are!! And I used to struggle more with that but lately some of my fave cookies are the ones with no add ins, nothing crazy, just pure dough, that's made to precision, and let it speak for itself. As do these. I have always wanted to make W.P. Cookies. Great idea on the mint!

Erin @ Dinners, Dishes, and Desserts said...

Thin mints are one of my favorites - I love chocolate and mint together. Your cookies look amazing!

Patty said...

Your cookies are making very happy ;-) Also happy that Spring is on the way....

Lemons and Anchovies said...

Oh, I really do love the sound of these cookies. I didn't even know there were such things as Andes Creme de Menthe baking chips! I love those little mints growing up. As usual, I love your images. :)

emilialiveslife said...

Oh my gosh, I adore Dorie Greenspan's World Peace Cookies; I completely understand and applaud your reasoning for making a mint version of them. These look delicious and way better than anything a girl scout could sell :)

The Café Sucré Farine said...

Oh my Valerie, you've really got me tasting Spring! And I would love to taste your lovely cookies, they look amazing!

Nicola said...

I love these cookies and your mint version sounds heavenly! :-)

Jenn Kendall said...

perfection! i'm craving chocolate and mint at the moment, definitely need to try these if i can find the baking chips! do you think chopping up the regular andes mints work if i can't find the chips?

Valerie said...

@Jenn: Yes, I think you could definitely chop up some regular Andes mints instead. (Please let me know how they turn out if you try the recipe!) :)

Paula @ Vintage Kitchen said...

What a wonderful twist on these cookies! I made them years ago, when they went by the name of korova, and it´s about time I made them again. Excellent combination of flavors Valerie!

Jen Laceda | Tartine and Apron Strings said...

I'm soooo looking forward to March and Spring - my fave season with an unbelievable abundance of my fave fruits and flowers!!! And these cookies? Unbelievably good looking, and I'm sure, awesome-tasting!

Lauren at Keep It Sweet said...

Thin mints were definitely helpful in my huge love of chocolate and mint. Apparently I really need to try this version of Dorie's cookie!

Grandbabycakes said...

Those are some seriously beautiful cookies. I adore the world peace title. It won't make me feel guilty eating them.

Kate@Diethood said...

I love anything from Dorie Greenspan - she's mah gurrrrl!
Can't blame you for making these a dozen times... they are absolutely beautiful!
I need that kiss from Spring... we're still chillin' (literally) with 13 degrees.

Jean said...

You have a way with words, and your description of the early hints of spring is beautiful and spot on. Daily, I am seeing those subtleties, and things are changing.

And those cookies...oh, those cookies! You could run the Girl Scouts out of business with that amazing recipe! :)

thelittleloaf said...

All I can say is bring on the Spring! Gorgeous cookies - I adore any variation on a chocolate mint theme so would absolutely love these.

Angry Asian said...

i was also not a girl scout but really enjoyed their cookies. these look spectacular, and i adore the combination of chocolate + mint!

vanillasugarblog said...

yes they are perfect aren't they?
i always want to add something in there for texture.
next time you make them, try adding in some salted pistachios.

Lisa {Authentic Suburban Gourmet } said...

You have such a wonderful voice and style of writing. These cookies look fabulous. Need to make soon. Smile.

Anna {Hidden Ponies} said...

I just love your descriptions of the seasons, and I also rather love these cookies.

Lora CakeDuchess said...

I adore all of Dorie's recipes. Not sure where I've been since I've never heard of these. They look divine, Valerie. Your lighting is gorgeous!xx

Laura said...


Teresa said...

I used chopped Andes mints since I couldn't find the baking chips...worked perfectly. Thanks for a great recipe!

Stephanie said...

The bottle of peppermint extract and Andes baking chips in my cupboard have finally been opened and put to use, thanks to your recipe! And I can confirm that they do taste like an older, sophisticated Thin Mint ;) I think these delicious treats would be especially great come Christmastime.

This was my first time making Dorie's World Peace cookies and now I'm eager to try the original version for comparison. One question though -- I noticed Dorie's recipe is eggless and your adaptation introduced an egg yolk to the batter. Was that the reason why these cookies weren't as crisp and sandy as the sables I'm used too? They were more on the "moist" side, even after hardening up on the cooling rack. Would omitting the yolk yield a more traditional, crumbly shortbread? Was there a particular reason you included it in the first place? Sorry, my knowledge of the science behind baking is kinda limited :)

Valerie said...

@Stephanie: I'm so happy to hear that you liked the cookies! They would be perfect for the holidays - something I don't even want to think about just yet... :D

I included the egg yolk to help bind the dough together. Dorie's recipe is marvelous but my cookies always fell apart as they were being sliced - the egg acts as sort of "glue." You can try omitting the egg for a sandier texture. My knife skills are sloppy so maybe you will have better luck. :D


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