These cheerful, candy-studded cookies look like stained glass and taste like childhood. Church Window Cookies bring together chocolate, marshmallows, and a bit of crunch for a nostalgic, no-bake sweet that’s as fun to make as it is to eat. They’re a hit at cookie swaps, bake sales, and family gatherings because they’re simple, festive, and hard to resist.
Even better, you can make them ahead and keep them in the freezer until you need them. If you love an easy, reliable recipe with big payoff, this one’s for you.
What Makes This Recipe So Good
- No baking required: Melt, mix, roll, chill—done. Great for busy weeks and shared kitchens.
- Eye-catching: The colorful mini marshmallows create that stained glass effect when sliced.
- Kid-friendly: Simple steps make it a fun project for kids to help with.
- Customizable: Swap nuts, add coconut, or use different chips to match your taste or dietary needs.
- Perfect make-ahead treat: The logs freeze beautifully, so you can slice as needed.
What You’ll Need
- 12 ounces semi-sweet chocolate chips (about 2 cups)
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 10 ounces rainbow mini marshmallows (about 5–6 cups)
- 1 cup chopped walnuts or pecans (optional, for crunch)
- 1 to 1 1/2 cups shredded sweetened coconut (for rolling, optional)
- Pinch of salt (especially if using unsalted butter)
- Wax paper or parchment paper (for shaping and rolling)
Step-by-Step Instructions
- Prepare your workspace: Lay out two large sheets of wax or parchment paper.
If using coconut, scatter about half of it over the paper to help coat the logs later.
- Melt the chocolate and butter: In a medium saucepan over low heat, melt the chocolate chips and butter together, stirring often until smooth and glossy. Remove from heat and stir in the vanilla and a pinch of salt.
- Cool slightly: Let the chocolate mixture cool for 5–7 minutes. It should be warm and pourable, not hot.
This keeps the marshmallows from melting.
- Add the mix-ins: In a large bowl, combine the mini marshmallows and chopped nuts (if using). Pour the warm chocolate mixture over the top and gently fold until everything is evenly coated.
- Shape into logs: Divide the mixture into two portions. Spoon each portion onto the prepared paper, forming a rough log about 10–12 inches long.
Use the paper to help roll and compact each log, tightening it gently to avoid air pockets.
- Coat with coconut (optional): Sprinkle the remaining coconut over the logs and roll to coat. This adds texture and prevents sticking, plus it looks festive.
- Chill until firm: Wrap each log tightly in the paper and refrigerate for at least 2 hours, or freeze for 45–60 minutes, until very firm.
- Slice and serve: Unwrap and slice into 1/2-inch rounds with a sharp knife. Wipe the blade between cuts for clean “window” edges.
Serve chilled or at cool room temperature.
Storage Instructions
- Refrigerator: Store sliced cookies in an airtight container for up to 1 week. Separate layers with parchment to prevent sticking.
- Freezer: Wrap the whole logs tightly in plastic and then foil, or place in a freezer bag. Freeze for up to 2 months.
Slice straight from frozen or thaw slightly for easier cutting.
- Room temperature: Best for short periods only. If your kitchen is warm, the chocolate can soften and smudge.
Benefits of This Recipe
- Budget-friendly: Basic pantry ingredients make a lot of cookies without a big spend.
- Low effort, high reward: Minimal equipment and simple steps produce a striking result.
- Great for gifting: The cookies travel well and look pretty in tins or bags.
- Flexible for dietary needs: You can use gluten-free marshmallows, dairy-free chocolate, and vegan butter if needed.
- Kid-approved flavors: Chocolate, marshmallow, and a hint of coconut or nutty crunch never go out of style.
Common Mistakes to Avoid
- Overheating the chocolate: If it gets too hot, it can seize or melt the marshmallows later. Keep heat low and stir often.
- Mixing while the chocolate is hot: Let it cool slightly before combining so the marshmallows stay intact.
- Loose logs: If you don’t tighten the roll, the slices can fall apart.
Use the paper to compact gently.
- Skipping the chill: Slicing before the logs are fully firm leads to smearing and uneven rounds.
- Using full-size marshmallows: They don’t distribute well and result in bulky, uneven slices. Stick to minis.
Alternatives
- Chocolate swaps: Try dark chocolate for a richer flavor or a semi-sweet/white chocolate mix for contrast. If using white chocolate, reduce the butter slightly (to about 6 tablespoons) so it firms up well.
- Flavor twists: A teaspoon of orange zest, a splash of peppermint extract (1/4 teaspoon), or a pinch of espresso powder can change the vibe.
- No nuts: Use crisp rice cereal for crunch instead of nuts, or add crushed graham crackers for a s’mores feel.
- Coconut-free: Roll in finely crushed graham crackers, wafer crumbs, or leave uncoated.
- Vegan-friendly: Use dairy-free chocolate, vegan butter, and gelatin-free marshmallows.
Check labels, as some marshmallows contain gelatin.
- Color coordination: Use only pastel or holiday-colored marshmallows to match a theme.
FAQ
Can I make these without coconut?
Yes. The coconut is optional and mainly adds texture and prevents sticking. You can roll the logs in crushed graham crackers, finely chopped nuts, or leave them uncoated.
Why did my chocolate mixture seize?
Seizing can happen if water gets into the chocolate or if it’s overheated.
Melt slowly over low heat and avoid adding liquids beyond butter and vanilla. If it seizes, try whisking in a teaspoon of warm neutral oil at a time to loosen it.
How do I keep the marshmallows from melting?
Let the melted chocolate cool until warm, not hot, before mixing. If you can touch the pan and it feels warm but comfortable, you’re good to go.
What’s the best way to slice clean rounds?
Use a sharp knife and slice straight down, wiping the blade between cuts.
If the log is too hard straight from the freezer, let it sit for 5 minutes, then slice.
Can I add peanut butter?
You can. Stir in 2–3 tablespoons of creamy peanut butter with the chocolate and butter. Note that it may soften the set slightly, so chill thoroughly before slicing.
How far in advance can I make them?
Up to 2 months if frozen as logs, or about 1 week if kept sliced and refrigerated.
For best texture, slice close to serving time.
Do I have to use rainbow marshmallows?
No, plain white mini marshmallows work fine. Rainbow marshmallows just create that classic stained glass look.
Final Thoughts
Church Window Cookies are proof that simple ingredients can make something special. With color, crunch, and chocolatey richness, they’re a reliable crowd-pleaser that fits into busy schedules.
Keep a log in the freezer for last-minute guests or holiday trays, and slice as needed. Whether you’re new to the kitchen or a seasoned baker, this no-bake classic is one you’ll make again and again.
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