Blog, Recipes

Grandma’s Cookie Recipes

By: Kristen Finstad


Grandmas are the best – am I right? They’re just so sweet and warm and kind, and almost always amazing cooks or bakers. My grandma Bev was no exception. She passed in 2017, so I was lucky to have her around for 24 years of my life. I still miss her every single day, especially now as we prepare for our wedding. What I would give to have her around for all of this preparation and to meet Andrew! But, I recently acquired two of her cookie recipes that taste just like being at her house.

It never failed – she always had a tin of cookies right by her fridge. Every time I’d go over there, I looked forward to seeing what she had just baked up. Most of her diary entries started with “Woke up at 5:00 AM, baked a batch of cookies.” I aspire to be like her!  I’ve really been missing her, and tasting these recently helped fill that void just for a second. 🙂 The recipes are no secret, and she would’ve gladly shared them with you had you asked. So today, I’m sharing two of her go-to cookie recipes.

I stored them in this cute little cookbook that Amanda gave me (filled with other wonderful family recipes!)

Rocky Road Cookies

-1 pkg (6oz) chocolate chips

-1/2 cup butter or margarine

-2 eggs

-1 cup sugar

-1 1/2 cups flour

-1/2 tsp baking powder

-1/4 tsp salt

-1/2 tsp vanilla

-1/2 cup chopped nuts

-4 dozen mini marshmallows


Melt 1/2 cup chocolate chips and the butter over low heat. Cool. Heat oven to 325 degrees. Mix remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, nuts and chocolate mixture. Drop dough on un-greased cookie sheets, two inches apart. Press a marshmallow into center of each. Bake 8 minutes. Remove from cookie sheet immediately.




Andes Mint Chocolate Cookies

-1 1/2 cups brown sugar

-3/4 cup butter or margarine

-2 tbsp water

-2 eggs

-12 oz. chocolate chips

-2 1/2 cups flour

-1 1/4 tsp soda

-1 tsp salt

-2 to 3 packages Andes mints


Cream sugar and butter. Add water and eggs. Melt chocolate chips in microwave and add to creamed mixture. Add dry ingredients and mix well. Refrigerate dough about 1 hour (dough will be stiff). Roll into 1″ balls. Bake at 350 degrees for 10 minutes. Top each cookie with an Andes mint right away. Allow Andes mint to melt and then spread like frosting. Makes 4-5 dozen.


That’s it! They’re both pretty simple to make, and bring back such sweet memories of my grandma. She’d be honored to know that other people might get some joy out of them too. 🙂 Enjoy!

2 thoughts on “Grandma’s Cookie Recipes”

  1. Just seeing those pictures brought back so many memories! I can just smell her kitchen thinking about it!

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