Dessert

Geode Cookies Recipe

ByMaya Arden November 22, 2025November 22, 2025

Introduction

Geode Cookies are a stunning treat that combine rich chocolate dough with sparkling candy crystals, mimicking the natural beauty of geodes. These cookies are as fun to make as they are to eat, perfect for a special occasion or impressing friends with an edible work of art.

A close-up of a round dessert with three visible layers, the bottom layer is a dark brown crumbly crust forming the base and edges, the middle layer is a smooth creamy white filling, and the top layer is a mix of shiny, rough textured blue and pale yellow sugar crystals scattered unevenly in the center. The dessert is held by a woman’s fingers against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups butter (room temperature)
2 eggs (room temperature)

2 cups flour
1 cup unsweetened cocoa powder

1/2 teaspoon baking soda
1 teaspoon salt

1 teaspoon vanilla
2 bags Jolly Ranchers (or hard candies, assorted colors & flavors)
2 cups sugar

1 cup water

Instructions

Step 1: Make the sugar stones the night before. Bring 2 cups sugar and 1 cup water to a rapid boil without stirring. When the mixture reaches 300°F, pour it in a thin, even layer onto a silicone mat. Let cool overnight, then break into shards. Crush these shards gently into pebble-sized pieces.
Step 2: Preheat the oven to 350°F. Beat together butter, eggs, and vanilla until smooth. Stir in flour, baking soda, salt, and cocoa powder to form a thick dough.

Step 3: Scoop 6-8 balls of dough per baking sheet and bake for 10-12 minutes.
Step 4: Remove cookies and let rest for five minutes. Transfer them to rounded custard bowls or similar concave shapes and gently press another bowl into the center to shape. Cool completely in the bowls, then loosen with a knife.
Step 5: While cookies cool, sort Jolly Ranchers by color and crush into small shards. Prepare vanilla icing, either homemade or store-bought, and fill a piping bag.

Step 6: Pipe a thin layer of icing inside each cookie cavity. Press crushed Jolly Ranchers in the center and sugar stones around the edges, securing them with icing. Chill until set.
Step 7: Optionally, place color-coordinated cookie halves on top to enhance the geode appearance before serving.

Tips & Variations

Use a candy thermometer to ensure the sugar reaches the hard crack stage (300°F) for perfect sugar stones.

Try different hard candies for varied colors and flavors inside your geodes.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Storage

Store geode cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. Reheat gently in a low oven before serving to revive the cookie’s texture but avoid melting the candy interior.

How to Serve

Close-up of four cookie cups on a white plate, each with three visible layers: the outer layer is a thick, rough dark brown cookie shell; inside, there is a smooth white cream layer filling most of the cup; on top, colorful crushed candy pieces are sprinkled, with one cup showing deep red and light yellow candy bits, another with bright blue and pale yellow candy, and a third with yellow and white candy nuts. The four cookie cups are arranged closely on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip making the sugar stones and just use crushed candies?

You can use only crushed hard candies like Jolly Ranchers, but the sugar stones add depth and variety in texture and appearance, making the geodes more striking.

How do I prevent the candy from over-melting in the oven?

Bake the cookies first, then add the crushed candies after shaping and cooling. Press the candies into the icing, then chill to set; this keeps the candy intact and sparkling.