Our Nov./Dec. 2022 issue featured cookie recipes from talented home bakers all over the state. We’re continuing the cookie exchange in Missouri LifeLines with additional delicious cookie recipes. Watch for them all month!


Photo by Jessalynn Cairer

Our Missouri Life Ambassadors recruited talented home bakers from around the state who generously shared their favorite Christmas cookie recipes. Try out this delicious Chocolate Mint Cookie recipe.

Chocolate Mint Cookies

Contributed by Sharon Catron, St. Joseph (Buchanan County)

Sharon says, “As a woman with five kids and four grandkids, I’ve made dozens of different types of cookies through the years. I always have homemade cookies in my freezer and my grandkids know to go to the freezer for cookies. Because of this, they gave me the name ‘Cookie’ instead of Grandma. I asked all my kids what their favorite Christmas cookie was, and they all said the Chocolate Mint Cookie. This cookie combines their love of chocolate and the Christmas feeling you get with mint.”

12 tablespoons of salted butter
1 ½ cups brown sugar, packed
2 tablespoons of water
2 cups of semisweet chocolate chips
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
2 large eggs
45-47 Andes mints, unwrapped
Hard peppermint candy, crushed

Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally until the butter is melted. Add chocolate chips and let sit for 30 seconds, then stir until the chips are melted. Turn off the heat. Transfer mixture to a bowl and let cool for 10 minutes.

Whisk the flour and baking soda in a second bowl. Add eggs to the bowl with the chocolate mixture and mix immediately until smooth. Add flour mixture to the chocolate and egg mixture in 3 additions, mixing after each addition. Do not overbeat. Cover bowl with plastic wrap and chill in refrigerator for an hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into 1-inch balls and space 2 inches apart on greased or parchment-lined cookie sheets. Bake until set for 7 to 9 minutes, rotating pans during baking. Immediately place 1 Andes Mint on center of cookie and let soften, then spread the melted candy over the tops of the cookie and sprinkle with crushed peppermint. Transfer cookies to a wire rack and let cool.

Makes approximately 3 dozen.

You can download our entire Great State Cookie Exchange Recipes booklet here.