If you’re craving a nostalgic treat that’s as fun to make as it is to eat, this Church Window Cookies Recipe is going to be your new go-to. These colorful, bite-sized cookies are a delightful mix of melty chocolate, chewy marshmallows, crunchy walnuts, and snowy coconut that come together in this classic, no-bake roll. When I first tried these, I was hooked not only on the taste but how simple they are—perfect for when you want something pretty and impressive without fussing over an oven. Keep reading, and I’ll share exactly how to nail these every time.
Why You’ll Love This Recipe
- Easy No-Bake Recipe: You skip the oven, making this a quick and stress-free treat.
- Fun Texture and Flavor: Marshmallows, coconut, nuts, and chocolate create a deliciously unique combo.
- Perfect for Sharing: Yields around 5 dozen bite-sized cookies, ideal for parties or gift-giving.
- Kid-Friendly Activity: Great for baking with little helpers since shaping rolls is easy and hands-on.
Ingredients You’ll Need
For this Church Window Cookies Recipe, you’ll find the ingredients straightforward and easy to source. Each one complements the others perfectly—rich chocolate melts smoothly, while the marshmallows add a chewy surprise inside. I always recommend using good-quality chocolate chips for the best flavor, and don’t skip toasting the walnuts; it really boosts their nuttiness.
- Semisweet chocolate chips: Use a decent brand for smooth, rich melting chocolate without being too sweet.
- Butter: Cubed and softened, it helps create a creamy texture when melted with chocolate.
- Pastel miniature marshmallows: These add that signature pop of color and chewy sweetness that makes these cookies special.
- Chopped walnuts: Toast them lightly to bring out the full flavor and crunch.
- Flaked coconut: Use unsweetened or lightly sweetened—either works to coat the outside beautifully.
Variations
I love playing around with this Church Window Cookies Recipe because it’s so forgiving! Feel free to swap in your favorite nuts or add a bit of spice if you want to personalize the flavor. The mix-ins really make these your own.
- Nut swaps: I’ve tried pecans and almonds instead of walnuts—both add a lovely crunch and slightly different taste.
- Marshmallow colors: Use rainbow or even all-white minis if you want a different look or theme for holidays.
- Chocolate variation: Mixing semisweet with a little bit of dark or milk chocolate can deepen the flavor profile.
- Add-ins: I once folded in dried cranberries along with walnuts for a festive twist that my family adored.
How to Make Church Window Cookies Recipe
Step 1: Melt the Chocolate and Butter Gently
Start by combining your semisweet chocolate chips and cubed butter in a large saucepan over very low heat. Stir constantly to avoid scorching the chocolate. The goal is a smooth, glossy mixture—if you rush it or turn the heat too high, the chocolate can seize up. When it looks silky, remove from heat and let it cool for a few minutes so it doesn’t melt your marshmallows immediately.
Step 2: Fold in the Marshmallows and Walnuts
Once the chocolate mixture is slightly cooled but still fluid, stir in the pastel miniature marshmallows and toasted chopped walnuts gently. You want the marshmallows distributed evenly so each bite has that marshmallowy pop. I like to make sure the walnuts are chopped small-ish to keep the cookies easy to bite and not too chunky.
Step 3: Shape and Coat Your Rolls
Divide the mixture into three parts, then place each on a large sheet of waxed paper. Using the paper to help, shape each portion into a 10-inch long roll. Roll each log in the flaked coconut until thoroughly coated. Wrapping them tightly in wax paper keeps the shape firm and makes chilling easier.
Step 4: Chill and Slice
Pop those coconut-coated chocolate rolls into the fridge for at least 2 hours or until they’re firm enough to slice. I’m really not kidding—you want the logs solid so when you slice into them, each cookie holds its pretty layers. Once chilled, slice each roll crosswise into 1/2-inch thick rounds. This is the part my kids love because the colors peek through like little stained glass windows, which is how these cookies got their name!
Pro Tips for Making Church Window Cookies Recipe
- Low and Slow Melting: Stir chocolate and butter on very low heat to prevent burning and keep the texture smooth.
- Cool Before Mixing: Let the melted chocolate cool slightly so it doesn’t melt the marshmallows prematurely, preserving their shape and texture.
- Tight Rolling: Use the wax paper firmly to shape the logs and keep the roll tight for easy slicing and a neat look.
- Proper Chilling Time: Don’t skimp on chilling—the cookies won’t slice well if the logs aren’t firm enough.
How to Serve Church Window Cookies Recipe
Garnishes
I usually keep it simple and serve these colorful cookies just as they are, but for a little extra flair, a dusting of powdered sugar or a drizzle of melted white chocolate looks gorgeous. If you want to get festive, sprinkle a few edible glitter flakes or colored sugar crystals on top before chilling—your friends will be impressed!
Side Dishes
These Church Window Cookies shine on their own but pair beautifully with a hot cup of coffee, tea, or even a frothy cup of hot cocoa. They also make a lovely sweet finish to a holiday brunch or cozy potluck spread.
Creative Ways to Present
I’ve wrapped individual slices in clear cellophane tied with a ribbon when gifting these cookies, which looks adorable and festive. For parties, arranging them on colorful platters or tiered dessert trays emphasizes their stained-glass look and impresses guests. You can even get playful and serve alongside bowls of mini marshmallows and nuts for a build-your-own cookie snack station!
Make Ahead and Storage
Storing Leftovers
I store any leftover Church Window Cookies in an airtight container in the fridge. They keep beautifully for about a week, maintaining their chewy texture and fresh flavor. Just make sure to separate layers with parchment paper so they don’t stick together.
Freezing
If you want to make these ahead for a party or gift, they freeze well. Wrap each coconut-coated log tightly in plastic wrap and then foil, freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and slice just before serving to keep that fresh-from-the-kitchen look.
Reheating
Honestly, I don’t usually reheat these because they’re best enjoyed chilled or at room temperature, showing off their gooey marshmallow centers and firm shape. If you want to soften them a bit, leave them on the counter for about 15 minutes before serving.
FAQs
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Can I use other types of nuts in this Church Window Cookies Recipe?
Absolutely! While toasted walnuts are traditional and add great flavor, you can substitute with pecans, almonds, or even hazelnuts. Just toast them lightly to bring out their natural oils and crunch, which complements the chocolate and marshmallows perfectly.
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Why is it important to cool the chocolate mixture before adding marshmallows?
Cooling the chocolate slightly prevents the marshmallows from melting into the mixture and losing their shape and chewy texture. This keeps their “window” appearance and adds that fun, chewy bite everyone loves in these cookies.
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Can I make Church Window Cookies ahead of time?
Yes, you can make the rolls a day or two in advance. Just keep them wrapped tightly in the fridge, and slice them when you’re ready to serve. You can also freeze the logs for longer storage and thaw before slicing.
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Do I have to use pastel miniature marshmallows?
Nope! They look festive because of their colors, but plain white mini marshmallows work just as well if you don’t have pastel ones on hand.
Final Thoughts
I absolutely love how the Church Window Cookies Recipe brings together nostalgic flavors in such a simple, no-bake format. It’s one of those treats that reminds me of holidays and cozy family gatherings, but honestly, it’s perfect any time you want a sweet that’s a little bit special without a lot of fuss. If you want a crowd-pleaser that’s both beautiful and delicious, I can’t recommend this recipe enough—give it a try, and I promise it’ll become a favorite in your cookie repertoire too!
Print
Church Window Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 5 dozen
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Church Window Cookies are delightful no-bake treats featuring a rich chocolate base studded with colorful miniature marshmallows and crunchy toasted walnuts, all rolled in flaky coconut. These festive, easy-to-make cookies resemble stained glass windows when sliced, making them perfect for holiday gatherings or anytime you crave a sweet, chewy snack.
Ingredients
Chocolate Mixture
- 2 cups semisweet chocolate chips
- 1/2 cup butter, cubed
Add-ins
- 1 package (10 ounces) pastel miniature marshmallows
- 1/2 cup chopped walnuts, toasted
Coating
- 2 cups flaked coconut
Instructions
- Melt Chocolate and Butter: In a large saucepan over low heat, melt the semisweet chocolate chips together with the cubed butter, stirring continuously until the mixture is smooth and fully combined. Remove from heat and allow to cool slightly to prevent the marshmallows from melting.
- Add Marshmallows and Walnuts: Stir the pastel miniature marshmallows and toasted chopped walnuts into the cooled chocolate mixture until evenly distributed.
- Shape the Rolls: Divide the mixture into three equal portions. Place each portion onto a piece of waxed paper. Using the paper to assist, shape each portion into a 10-inch-long roll, smoothing the surface as you go.
- Roll in Coconut: Spread the flaked coconut on a flat surface, then roll each chocolate log thoroughly in the coconut to coat all sides.
- Chill the Rolls: Wrap each coconut-coated roll tightly in waxed paper and refrigerate for 2 hours or until firm enough to hold its shape when sliced.
- Slice and Serve: Once firm, unwrap the rolls and slice crosswise into 1/2-inch-thick cookies. Arrange on a serving plate and enjoy your colorful, chewy Church Window Cookies.
Notes
- For extra flavor, you can toast the coconut lightly before rolling the cookies.
- Store the cookies in an airtight container in the refrigerator for up to one week.
- These cookies can be made ahead and frozen; thaw in the refrigerator before slicing.
- Toasted walnuts can be substituted with pecans or almonds depending on preference.
- If you prefer a nut-free version, omit the walnuts and add extra marshmallows or coconut.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
