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Church Window Cookies

close up shot of a plate of Church Window Cookies
Church window cookies are a no-bake Christmas cookie that looks beautiful and tastes delightfully decadent.
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Table of Contents
  1. CHURCH WINDOW COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CHURCH WINDOW COOKIES RECIPE
  3. HOW TO SERVE
  4. Storage
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These church window cookies are magical-looking confections that would be a lovely treat at Christmas time. The pretty pastel miniature marshmallows surrounded by rich chocolate look just like stained glass windows in this no-bake recipe.

We’ve got plenty of cookie recipes for the holidays. Have a blast making these peppermint snowball cookies and Grinch cookies.

CHURCH WINDOW COOKIES INGREDIENTS

You’ll need:

  • 1½ cup sweetened shredded coconut (divided ½ cup, ½ cup, ¼ cup, and ¼ cup)
  • 1 (12-ounce) bag (or 2 cups) semi-sweet chocolate chips
  • ½ cup salted sweet cream butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup finely chopped toasted walnuts
  • 1 (10-ounce) bag colored mini marshmallows

SUBSTITUTIONS AND ADDITIONS

NUTS: You can substitute the chopped walnuts for any nuts, including pecans or almonds, in these no-bake cookies.

COCONUT: You can substitute the untoasted coconut for toasted coconut if you prefer.

CHOCOLATE: Instead of semisweet chocolate chips, you could mix white chocolate or dark chocolate with marshmallows in this tasty recipe.

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HOW TO MAKE THIS CHURCH WINDOW COOKIES RECIPE

STEP ONE: Line 2 baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup of the shredded coconut in a strip measuring 3 inches x 10 inches. Repeat for the second lined baking sheet. Set them aside.

STEP TWO: Using a 3 to 4 quart heavy saucepan over medium heat, add the chocolate chips and butter. Stir often until all the chips are melted. Remove the pan from the heat, stir in the teaspoon vanilla extract and allow the chocolate to cool slightly.

PRO TIP:

It’s important to allow the chocolate mixture to cool enough that it won’t melt the marshmallows, but not so cool that it will not spread.

STEP THREE: Using an extra-large mixing bowl, add the mini colored marshmallows and chopped walnuts.

STEP FOUR: Pour the chocolate over the marshmallows and walnuts. 

STEP FIVE: Using either a wooden spoon or a silicone spatula, stir until all the marshmallows are completely coated.

PRO TIP:

Spray your spoon with a bit of cooking spray to make it easier to combine the mixture without it sticking to your utensils.

STEP SIX: Scoop ½ of the chocolate marshmallow mixture on top of the coconut. 

STEP SEVEN: Evenly sprinkle ¼ cup of the shredded coconut on top of the marshmallow mixture.

STEP EIGHT: Using the 1-inch lip of the wax paper, begin tightly rolling the marshmallow mixture into a log shape. Tuck in the ends of the paper and repeat the steps for the remaining marshmallow mixture and remaining coconut. Chill in the refrigerator for 1 to 2 hours.

PRO TIP:

Make sure not to hurry the chilling stage. Chilling long enough is important to get nice clean slices.

STEP NINE: Unroll the coated marshmallow “logs” and slice ½ inch cookies with a sharp knife. 

HOW TO SERVE

These whimsical Christmas cookies would be an absolute hit at cookie exchanges or on a cookie tray, along with our Christmas pinwheels at a party this Christmas season. Add a whipped hot chocolate to drink, and you will have an indulgent treat.

Storage

IN THE FRIDGE: Store any leftovers of these glass window cookies in an airtight container in the refrigerator for up to 7 days. We’d recommend separating individual cookies with pieces of wax paper so that nothing sticks together.

IN THE FREEZER: You can freeze this cathedral window cookies recipe for up to 3 months. You can freeze the whole cookie log or the sliced cookies. Thaw overnight before serving. 

The marshmallows look just like church windows in these beautiful and unique cookies. This vintage recipe brings back memories for so many who enjoyed these as a child. They are a simple treat that doesn’t need any baking to create a little bit of magic.

FREQUENTLY ASKED QUESTIONS

Can I leave out the coconut in these chocolate church window cookies?

You can certainly make this treat without coconut. Just wrap the chocolate and marshmallow mixture on its own and chill as directed.

Can I leave out the nuts?

Adding the nuts is entirely optional, and they can be left out without affecting the yumminess of this recipe.

Can I store the cookies in the freezer until I am ready to slice them?

You can wait to slice these cookies until later if you’d like. Wrap them well in plastic wrap and store them in a Ziploc bag or airtight container in the freezer. Thaw overnight and slice when you are ready to serve them.

MORE RECIPES YOU’LL LOVE

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close up shot of a plate of Church Window Cookies

Church Window Cookies

5 from 2 votes
Church window cookies are a no-bake Christmas cookie that looks beautiful and tastes delightfully decadent.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 2 hours 10 minutes
Servings 24

Ingredients
  

  • cup sweetened shredded coconut (divided ½ cup, ½ cup, ¼ cup, and ¼ cup)
  • 12 ounces semi-sweet chocolate chips or 2 cups
  • ½ cup salted sweet cream butter softened
  • 1 teaspoon pure vanilla extract
  • 1 cup toasted walnuts finely chopped
  • 10 ounces mini fruit marshmallows

Instructions
 

  • Line 2 baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup of the shredded coconut in a strip measuring 3 inches x 10 inches. Repeat for the second lined baking sheet. Set them aside.
  • Using a 3 to 4 quart heavy-bottomed saucepan over medium heat, add the chocolate chips and butter. Stir often until all the chips are melted. Remove the pan from the heat, stir in the vanilla extract and allow the chocolate to cool slightly.
  • Using an extra-large mixing bowl, add the mini marshmallows and chopped walnuts.
  • Pour the chocolate over the marshmallows and walnuts.
  • Using either a wooden spoon or a silicone spatula, stir until all the marshmallows are completely coated.
  • Scoop ½ of the marshmallow mixture on top of the coconut.
  • Evenly sprinkle ¼ cup of the shredded coconut on top of the marshmallow mixture.
  • Using the 1-inch lip of the wax paper, begin tightly rolling the marshmallow mixture into a log. Tuck in the ends of the paper and repeat the steps for the remaining marshmallow mixture. Chill in the refrigerator for 1 to 2 hours.
  • Unroll the coated marshmallow “logs” and slice ½ inch cookies.

Notes

PRO TIP: It’s important to allow the chocolate mixture to cool enough that it won’t melt the marshmallows, but not so cool that it will not spread.
 
PRO TIP: Spray your spoon with a bit of cooking spray to make it easier to combine the mixture without it sticking to your utensils.
 
PRO TIP: Make sure not to hurry the chilling stage. Chilling long enough is important to get nice clean slices.

Nutrition

Calories: 214kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 59mg | Potassium: 123mg | Fiber: 2g | Sugar: 15g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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