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Geode Cookies Recipe

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4.4 from 106 reviews

Indulge in these stunning Geode Cookies, where rich cocoa dough encases a vibrant edible crystal center made from crushed hard candies and homemade sugar shards. Perfect for impressing guests or elevating your cookie game, these treats combine buttery chocolate goodness with a sparkling, colorful surprise inspired by natural geodes.

Ingredients

Scale

For the Sugar Stones:

  • 2 cups sugar
  • 1 cup water
  • 2 bags Jolly Ranchers or assorted hard candies (various colors and flavors)

For the Cookies:

  • 2 cups butter, room temperature
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

For Decoration:

  • Vanilla icing (homemade or premade)

Instructions

  1. Make Sugar Stones: The night before baking, combine 2 cups sugar and 1 cup water in a saucepan and bring to a rapid boil without stirring. Use a candy thermometer to monitor until the temperature reaches 300°F (hard crack stage). Quickly pour the hot sugar syrup onto a silicone mat in a thin, even layer and let it cool overnight until hardened.
  2. Prepare Candy Shards: Break the cooled sugar slab into shards using a meat mallet or the bottom of a pan, aiming for small pebble-sized pieces without overcrushing. Similarly, separate Jolly Ranchers by color into plastic bags and crush into small shards using the same method.
  3. Preheat Oven and Prepare Dough: Set oven to 350°F. In a large bowl, beat together 2 cups of room temperature butter, 2 eggs, and 1 teaspoon vanilla extract until smooth and creamy. Gradually stir in 2 cups flour, 1 cup cocoa powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until a thick, sticky dough forms.
  4. Shape and Bake Cookies: Use an ice cream scoop to portion dough into 6-8 balls per baking sheet. Arrange on lined baking sheets and bake for 10-12 minutes until set but still soft.
  5. Form Cookie Bowls: Remove cookies from oven and let cool for about five minutes. While still warm, transfer each cookie into a rounded custard bowl or similar concave mold, gently pressing another bowl on top to shape the cookie dough into a bowl shape. Allow cookies to cool completely in the molds, then loosen edges carefully with a knife and remove.
  6. Prepare Candy Filling: While cookies cool, prepare vanilla icing, spoon it into a piping bag, and set aside. The crushed Jolly Ranchers and homemade sugar stones should be ready now.
  7. Fill Cookies: Pipe a thin layer of vanilla icing inside the cooled cookie bowls. Press crushed Jolly Rancher shards into the center and arrange the caramel sugar shards around the edges, pressing gently to secure in the icing. For a realistic geode effect, place halves of color-coordinated shards on top of the cookie bowls.
  8. Chill and Serve: Chill the filled cookies until set and ready to serve. Enjoy your dazzling edible geodes as a unique and delicious treat!

Notes

  • Use a candy thermometer to ensure the sugar syrup reaches the hard crack stage at 300°F for optimal sugar stones.
  • Be careful when handling hot sugar syrup to avoid burns.
  • Pressing cookies into molds should be done while they are still warm but manageable to avoid cracking.
  • Store completed cookies in an airtight container to preserve freshness and candy shards’ texture.
  • Vanilla icing can be homemade or store-bought depending on preference and convenience.

Keywords: Geode cookies, edible geode, crystal candy cookies, chocolate cookies with candy center, creative cookies, holiday cookies

Find it online: https://flavorsbymaya.com/geode-cookies-recipe/