Church Window Cookies
Church window cookies are a classic treat around the holidays. They look like stained glass windows once they are sliced. These no-bake cookies are super easy to make and have only a few ingredients. They are a combination of chocolate, butter, marshmallows and coconut with the option of adding toasted nuts as well. These little gems look perfect on your cookie tray for the holidays.
Although they are called cookies, church window cookies are actually more of a candy in the traditional sense. They are a flexible treat as well. If you don’t like nuts or have allergy concerns, just omit them. The same goes for the coconut. Although it adds a “snowy” look to the cookies, it can be omitted if you prefer them without coconut.
The How to of Church Window Cookies:
Simply melt 2 cups of chocolate chips with 1/2 cup of butter and let it cool a few minutes (you don’t want the chocolate too warm otherwise it will melt rather than coat the marshmallows). Pour the melted chocolate mixture over the marshmallows and nuts and mix really well then roll in coconut and form into 2 logs. Refrigerate for 2 hours or overnight before slicing.
Tips and Tricks:
- For the nuts you can use walnuts or pecans
- Coconut adds great flavor and texture, but it can be omitted
- The log can be frozen for 2 to 3 months if tightly wrapped in wax paper and then plastic wrap.
Church Window Cookies
Equipment
- 1 double boiler or microwave safe bowl
- wax paper
Ingredients
- 2 cups semi-sweet chocolate chips
- ½ cup butter
- 1 10oz package, mini colored marshmallows
- ½ cup chopped, toasted nuts (such as pecan or walnuts) Optional
- 2 cups flaked sweetened coconut
Instructions
- Place chocolate chips and butter in a microwave safe bowl and microwave on high for 1 minute, remove and stir until they are combined and there are no more chunks of chocolate visible. Set aside to cool for 5 minutes
- Chop the nuts and lightly toast in a pan over medium heat until fragrant, let cool
- Add the 1 10oz package, mini colored marshmallows to another bowl then add the toasted nuts and stir.
- Once the chocolate has cooled, pour the chocolate mix over the marshmallows and nuts and stir to fully coat them.
- Lay out two pieces of wax paper about 18" long. Sprinkle about 1/4 of the coconut on each piece in a line about 4"x 12"
- Transfer half of the mixture in a line on top of the coconut and shape into 2 "logs".
- Sprinkle the remaining coconut on top of the logs covering any bare spots
- Tightly wrap the logs in the wax paper and close each end, refrigerate for 2 hours minimum before slicing.
- Once firm, slice each log into slices about 1/2" thick.
- The logs can be frozen for up to 3 months then thawed and sliced.
If you want to try some of my other holiday cookies the links are below