Geode Cookies

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geode cookies

What’s Up, Hungry People

Geodes are nature’s little treasure troves. Crack one open, and you’ll find it’s lined with sparkling minerals and crystals. But when it comes to geode cookies, you’re in for a much sweeter surprise!

In my geodes, icing is used to keep the stone-shaped cookies filled with crushed Jolly Ranchers and homemade caramel sugar, transforming them into a dazzling treat that’s as fun to make as it is to eat.

I used small custard cups to create the concave shape of the cookies—by cooling them inside and pressing into shape for a rocky-looking exterior. This method might seem a bit out of the ordinary, but it’s these kinds of tricks that turn ordinary baking into an art form. And don’t worry, it’s easier than it sounds, and I’m here to guide you through each step.

two geode halves making a cookie

Here’s What You Need

  • Butter: Adds richness and tender texture to the cookies.
  • Eggs: Bind the ingredients together and add moisture.
  • Flour: Provides structure and chewiness to the cookies.
  • Unsweetened Cocoa Powder: Gives the cookies their chocolate flavor and dark color.
  • Baking Soda: Leavens the cookies, helping them rise and become fluffy.
  • Salt: Enhances the flavors of the other ingredients.
  • Vanilla Extract: Adds a sweet, aromatic flavor to the cookies.
  • Jolly Ranchers or Hard Candies: Create the colorful, crystalline geode effect inside the cookies.
  • Sugar (For Caramel Sugar): Melts into caramel sugar shards resembling geode crystals.
  • Water (For Caramel Sugar): Helps dissolve the sugar for the caramelization process.
geode cookies with sugar filling

Let’s Cook

First things first, we’ve got to make our caramel sugar. This might sound like a chemistry experiment, but trust me, it’s easier than you think. Grab a pot and toss in two cups of sugar and a cup of water. Crank up the heat and let that mixture come to a rapid boil. The key here is not to stir it; just let it do its thing until it hits 300°F. Then, carefully pour it onto a silicone mat laid out on a cookie sheet. Spread it thin and let it sit out overnight. By morning, you’ll have a sheet of caramel sugar ready to be broken into shards. Smash it up into pebble-sized pieces, but don’t pulverize it into dust. We’re looking for texture, not sugar sand.

Now, onto the cookie dough. Preheat your oven to 350°F because it’s about to get hot in here. In a large mixing bowl, cream together your butter, eggs, and a splash of vanilla until it’s smooth. Then, gradually mix in your flour, baking soda, salt, and cocoa powder. You’ll end up with a thick and sticky dough that’s ready to be scooped onto your baking sheet. Aim for 6-8 scoops per sheet, giving them some room to spread out. Bake them for about 10-12 minutes, just until they’re set but not hard as rocks.

candy geode recipe

Shaping Your Geodes

Once out of the oven, let your cookies cool for a minute or two, then it’s time to shape them into geodes. Find some rounded custard bowls or anything with a concave shape, and gently press your cookies inside to mold them. If you’ve got another bowl that fits inside, use it to press down and create that perfect geode cavity. Let them cool off completely in their molds. If they’re a bit stubborn coming out, run a knife around the edges to loosen them up.

Candy Crushing

While your cookies are cooling down, sort out your Jolly Ranchers by color, because organization is key. Then, take out some aggression on them with a meat mallet or the bottom of a pan until you’ve got a nice assortment of candy shards. It’s a great way to vent, and you get cookie decorations out of it—a win-win.

cookie geodes

Assembly Station

Now, it’s time to bring it all together. Whip up your favorite vanilla icing or take a shortcut with the premade stuff—no judgment here. Pipe a thin layer of icing on the inside of each cookie shell, then start pressing in your candy shards. Begin with the Jolly Ranchers in the center for that burst of color, and then edge them with your homemade caramel sugar crystals. The icing is the glue that holds this masterpiece together, so make sure those candies are snug.

The Final Touch

Once you’re happy with your candy crystal arrangement, pop the cookies in the fridge for a bit to set everything in place. If you’re feeling extra, match up the cookie halves for that authentic geode look. And there you have it, geode cookies that are almost too pretty to eat. Almost.

Geode Cookies Tips & Tricks

  • Achieving the Perfect Cookie Shape: The use of custard cups to mold the cookies into a concave shape is crucial for achieving the geode effect. Be gentle but firm when pressing the cookies into shape. If the cookies crack or break, simply press them back together while still warm.
  • Making Caramel Sugar: The key to perfect caramel sugar is not stirring the sugar water mixture as it boils and closely monitoring the temperature until it reaches 300°F. Pour it thinly for easier breaking into shards.
  • Crushing Candies: When crushing Jolly Ranchers or homemade caramel sugar, aim for a variety of sizes from small pebbles to powder. This variety adds texture and makes the cookies look more like real geodes.
  • Working with Icing: Use a thin layer of icing to help the candy shards stick to the cookie. The icing acts as glue and should not overpower the cookie’s flavor or the aesthetic of the geode.
  • Cooling Cookies: Allow the cookies to cool completely in their molds to ensure they maintain their shape. If they stick, run a knife gently around the edge to loosen them without breaking.
  • Color Coordination: For a visually appealing geode effect, organize your crushed candies by color before starting. This preparation makes assembly quicker and more enjoyable.
  • Serving and Storage: These cookies are best served the same day they’re made for optimal texture and appearance. However, they can be stored in an airtight container at room temperature for up to two days.

And there you have it, Hungry People—a step-by-step guide to creating your very own batch of geode cookies. It’s a bit of science, a bit of art, and a whole lot of fun. Not only do these cookies look cool, but the mix of crunchy candy and soft, chocolaty cookie is a texture adventure that’s sure to surprise anyone who takes a bite. So the next time you’re looking for a baking project that’s a little out of the ordinary, remember these geode cookies. They’re perfect for parties, gifts, or just brightening up your weekend baking routine. Don’t be afraid to get creative with the colors and shapes—after all, no two geodes in nature are the same. Enjoy, and happy baking!

rock candy cookies

Geode Cookies

The Starving Chef
Discover the art of baking with this geode cookie recipe, featuring chocolaty shells filled with sparkling candy crystals.
No ratings yet
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Course Cookies
Cuisine Candy, Cookies
Servings 12 geode cookies



  • 2 cups butter room temperature
  • 2 eggs room temperature
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 bags Jolly Ranchers or hard candies, assorted color & flavors



  • The night before making the cookies, bring two cups of sugar and one cup of water to a rapid boil. Do not stir. Once the sugar mixture has reached 300°F, quickly pour it onto a silicone mat in a thin, even layer. Let it cool overnight. Break the solid sugar into shards, then place it in a plastic bag. Use a meat mallet or the bottom of a pan to smash the sugar into small, pebble-sized pieces. Try not to over-crush; you want a mix of small pebble to powder in size.
  • Preheat the oven to 350°F. In a large bowl, beat together the butter, eggs, and vanilla extract until smooth. Stir in the flour, baking soda, salt, and cocoa powder until a thick and sticky dough forms. Use an ice cream scoop to measure out 6-8 balls of dough per baking sheet. Bake for 10-12 minutes.
  • Remove the cookies from the oven. Let the cookies rest for about five minutes, then transfer to rounded custard bowls or similar concave shapes. Gently press another bowl into the middle of the cookie to help evenly distribute the cookie while it finishes cooling. Let the hot cookie dough cool completely in the custard bowls. Use a knife along the edge to loosen the cookies from the bowls when cooled.
  • While the cookies cool, sort the Jolly Ranchers into individual colors and place inside plastic baggies. Use a meat mallet or pan to crush the candies into small shards. Prepare your favorite vanilla icing recipe or use premade vanilla icing—spoon into a piping bag.
  • Pipe the interiors of each cookie with a thin layer of icing. Press the crushed Jolly Ranchers in the center and the caramel sugar around the edges. Press until the candies are secured in the icing. Chill until ready to serve. Place color-coordinated halves on top of the cookies, as desired, for a "real" geode effect. Enjoy!


Keyword candy, cookies
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