These Church Window Cookies are a classic recipe that calls to mind stained glass windows! These old fashioned cookies combine chocolate, marshmallows and nuts in a simple no bake treat that has only 5 ingredients!
This classic cookie is also called Cathedral Window cookies or Stained Glass Window cookies. I have a bunch of vintage church cookbooks from the 1960s and 1970s and every single one includes this tasty recipe!
I would consider this more of a candy than a cookie, since it is full of chocolate, marshmallows and nuts, but it is sweet and delicious no matter you call it. The pretty pink, orange and green colored marshmallows give the cookie a vintage stained glass feel.
Use your favorite decorative container to package these cookies as a gift for friends, family or neighbors this Christmas season! Add in some old fashioned peanut brittle or chocolate almond fudge for an easy DIY gift.
Why You Will Love these Stained Glass Window Cookies
- They are a simple no bake cookies that taste amazing.
- Kids will enjoy helping make, shape and eat these cookies.
- They are very distinctive and pretty and really do remind you of stained glass windows.
- They are very addictive! You can’t eat just one.
Chocolate chips – I use semisweet chocolate, but milk chocolate or dark chocolate would also be tasty.
Butter – Either salted or unsalted butter works fine.
Pastel mini marshmallows – You can find these in most grocery stores or order them online.
Nuts – Walnuts or pecans are usually used. But you could substitute almonds, pistachios, peanuts or just leave the nuts out completely. If you want to add a little crunch without nuts then substituting Rice Krispie cereal would work. Finely dice whatever nuts you are using.
Shredded coconut – The coconut coats the outside of the cookies. Check out my variations section below for other coating ideas if you aren’t a fan of coconut!
How to Make Church Window Cookies
Put the chocolate chips and butter in a saucepan and melt over low heat, stirring constantly. Low heat and stirring are the key to melting this without getting it too hot.
2. Cool and Mix
Once the chocolate mix is smooth and creamy it has to cool or it will melt the marshmallows. Let the saucepan sit for about 10 minutes.
Put the mini marshmallows and nuts in a mixing bowl. Add the melted chocolate and stir until it is well mixed.
Lay out two large sheets of parchment paper, plastic wrap or wax paper on a countertop. Evenly spread about half of the coconut on each sheet.
Tip -It is much easier to work with half of the mixture at a time!
Pour half of the chocolate marshmallow mixture on top of the coconut on each sheet. Squish it into a log shape and roll it up tightly in the paper. Twist the edges like a tootsie roll wrapper to secure.
How to Serve
Chill the chocolate marshmallow logs for 2-4 hours until they are firm. Then slice them into 1/4 inch thick cookie slices. I prefer to cut right before serving mainly because it is more convenient to store them in log form.
If you want a really clean cut then put the logs in the freezer for about 15 minutes right before slicing so they are partially frozen when cut.
How to Store
Store the cookie logs wrapped in waxed paper in an airtight container. It is best not to store them in the refrigerator since it can cause the chocolate to bloom, which is when crystals form on the surface.
They will still be fine to eat if this happens, but they don’t look as pretty. These cathedral window cookies will keep at room temperature for about 3 days.
How to Freeze Church Window Cookies
You can freeze these cookies either as a log or an individual cookie slices. But is easier to wrap them tightly if they aren’t cut yet!
The key to freezing these is to wrap them so they are completely airtight. I wrap them in plastic wrap and then put them in a zippered bag. They will keep for at least 1 month in the freezer.
To thaw leave them overnight in the refrigerator, then slice them and serve. If you want to freeze individual cookies just wrap them up in plastic wrap and put them inside an airtight container.
If you are allergic to coconut or just hate the taste don’t worry, you can still enjoy these cookies! You can skip having a topping and not roll the chocolate marshmallow logs in anything. Or try rolling them in any of these other options:
- graham cracker crumbs
- chopped nuts
- powdered sugar
- a mix of powdered sugar and cocoa powder
- crushed peppermint candy
Find More Old Fashioned Christmas Treats
- 2 cups semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter
- 1 bag (10.5 oz) pastel mini marshmallows
- 1 cup finely chopped walnuts or pecans or other nuts
- 2 cups shredded sweetened coconut
- In a heavy saucepan, melt chocolate chips and butter over low heat, stirring constantly.
- Let the chocolate mixture cool for 5-10 minutes, so it doesn’t melt the marshmallows.
- While the mixture is cooling, prepare the rolling station. Lay out 2 large pieces of parchment paper, wax paper or plastic wrap on a counter. Sprinkle each piece evenly with 1 cup of coconut.
- In a large mixing bowl, combine the marshmallows and nuts. Then pour the chocolate over marshmallow mixture and stir to combine well
- Divide the chocolate mixture in half and place each half on top of coconut on the piece of wax paper.
- Form them into a log shape and roll up tightly in paper or plastic wrap.
- Refrigerate 2-4 hours or until firm enough to cut.
- Cut the logs into slices about ¼ inch thick.
- Store in airtight container in a single layer with parchment paper separating layers.
You can also freeze the cookie logs about 15 minutes before slicing to get perfect slices.
Freeze them tightly wrapped in an airtight container for up to 1 month. You can freeze either before or after slicing.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 23mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 2g
Nutrition facts are estimates.