🍪 Michigan Rock Cookies
“Michigan Rock” cookies are rich, chunky cookies loaded with chocolate, nuts, and often dried fruit—especially Michigan cherries, giving them a chewy-crunchy “rocky” texture and big bakery-style flavor.
🛒 Ingredients (about 18–24 cookies):
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Mix-ins (the “rock” part):
- 1 cup semi-sweet chocolate chips
- ¾ cup chopped walnuts or pecans
- ¾ cup dried cherries (or cranberries if needed)
- ½ cup shredded coconut (optional but classic in some versions)
👩🍳 Instructions:
1. Cream butter & sugar
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
2. Add wet ingredients
Mix in eggs one at a time, then add vanilla.
3. Add dry ingredients
Stir in flour, baking soda, and salt until just combined.
4. Fold in mix-ins
Add chocolate chips, nuts, dried cherries, and coconut. Mix until evenly distributed.
5. Chill (recommended)
Refrigerate dough for 30–60 minutes for thicker, bakery-style cookies.
6. Bake
Preheat oven to 350°F (175°C).
Scoop dough onto a lined baking sheet.
Bake for 10–12 minutes, until edges are golden but centers still soft.
7. Cool
Let cookies sit on the tray for 5 minutes before moving to a rack.
🍽️ What makes them “Michigan Rock” cookies?
- 🍒 Dried cherries (Michigan is famous for them)
- 🍫 Big chocolate chunks
- 🌰 Crunchy nuts
- 🪨 Chunky, “rocky” texture
🔄 Variations:
- Swap cherries for cranberries or raisins
- Add white chocolate for extra sweetness
- Use dark chocolate for a richer flavor
- Add oats for a more rustic, chewy texture
💡 Tips:
- Don’t overbake—centers should stay soft
- Mix-ins should be generous (that’s the whole point)
- Slight chill before baking improves texture