These Church Window Cookies are easy no-bake chocolate, marshmallow, and coconut cookies that are fun to make and a little something different for your cookie trays.
This Cathedral Windows recipe costs $7.78 to make. It makes 28 cookies for just $0.28 per cookie.
I like to add something a little unique to my holiday cookie trays each year, like this Peanut Butter Chocolate Fudge, these Cranberry Bliss Bars, these Caramel Pretzel Turtles, and of course, these Church Window Cookies.
This vintage recipe is one many of us remember enjoying in our childhood. Maybe you grew up making them, or your Grandma made them every Christmas Eve.
Some call this recipe a Marshmallow Yule Log, while others call them Stained Glass Candy. They are often referred to as Church Window Cookies, even though they are more of a candy.
While they may go by various names, one thing is for sure; they are a delicious holiday treat! This recipe kids and grandkids love helping with!
It takes just 20 minutes of pre-time and only five ingredients to make this dessert. These no-bake cookies are bright and colorful with all the colored-mini marshmallows.
The chocolate and marshmallow combo is a favorite for young and old alike. They are light and airy and genuinely look like stained glass windows.
This no-bake Cathedral Windows recipe is an excellent addition to a holiday party, Christmas dinner, or cookie tray.
Table of Contents
Ingredients and Cost
Per Serving Cost: $0.28
Recipe Cost: $7.78
- 2 cups semi-sweet chocolate chips – $2.56
- ½ cup unsalted butter – $0.80
- 1 bag pastel mini marshmallows – $1.30
- 1 cup walnuts or pecans – $1.56
- 2 cups sweetened coconut – $1.56
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, in a large saucepan, melt the chocolate chips and butter.
- Then let the melted chocolate mixture cool for 8-10 minutes.
- Next, lay out two pieces of wax paper and spread one cup of coconut on each piece of paper.
- Using a large bowl, mix together the marshmallows and nuts. Then pour in the melted chocolate.
- Stir until combined.
- Divide the mixture in half and set each half on top of the coconut. Shape the mixture into logs and roll up tightly in the paper.
- Place the logs in the fridge to chill for 2-3 hours, until they are firm for cutting.
- Finally, remove the logs from the fridge and slice into ¼-inch thick cookies for serving.
- Instead of pecans or walnuts you can use almons or hazelnuts.
- Sometimes I like to add ¼ teaspoon of almond, orange, or hazelnut extract to the melted chocolate mixture for an extra flavor kick.
- Instead of sweetened coconut you can use unsweetened coconut.
- If I don’t have coconut, then I either go without, or I roll the logs in crushed toasted nuts like walnuts or pecans.
Serve: Place the sliced cookies on a serving platter to serve immediately.
Store: Store the church window cookies in an airtight container in a single layer with parchment paper separating the layers.
Freeze: After rolling the chocolate mixture into logs, tightly wrap in wax paper. Place the wax paper logs in a freezer-safe Ziploc bag and freeze for up to three months.
- Large saucepan
- mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups
- Wooden Mixing spoon
- Storage container
Absolutely! This is a great make-ahead recipe to prepare before the holiday rush begins. Prepare the recipe as directed and then wrap tightly in wax paper. Instead of placing the logs in the fridge to chill, put them in the freezer. Freeze for up to three months.
Yes, these cookies can be gluten-free. Be sure to use gluten-free chocolate, marshmallows, and nuts, so the entire recipe is gluten-free.
Your chocolate chips may not be melting if they are not getting to the correct melting temperature. Chocolate chips begin to soften and melt around 90 degrees F and hotter. Low and slow is the best method for melting chocolate chips without overheating the chocolate.
More Cookie Recipes
- Shortbread Cookie Recipe for Embossed Rolling Pin
- Chocolate Meringue Cookies
- Red Velvet Cookies with White Chocolate Chips
- Pecan Snowball Cookies
- Soft Gingerbread Cookies
- Easy Peppermint Bark Cookies
- Christmas Chocolate Chip Cookies
- Christmas Wreath Cookies
- Birthday Cookies Recipe
Church Window Cookies
- large saucepan
- mixing bowl
- cutting board
- chef's knife
- Measuring cups
- wooden mixing spoon
- storage container
- 2 cups semi-sweet chocolate chips
- ½ cup unsalted butter
- 10.5 oz bag pastel mini marshmallows
- 1 cup finely chopped toasted walnuts or pecans
- 2 cups shredded sweetened coconut
- In a large heavy saucepan, melt chocolate chips and butter over medium-low heat, stirring frequently.
- Cool the chocolate mixture for 8-10 minutes, so the marshmallows don’t melt when you pour the chocolate over them.
PREP ROLLING STATION:
- While chocolate is cooling, prepare the rolling station by laying out 2 large pieces of wax paper or parchment paper on the counter.
- Evenly spread 1 cup of coconut out on each piece of the paper (for a total of 2 cups of coconut).
MIX TOGETHER THE COOKIES:
- In a large mixing bowl, combine the marshmallows and nuts.
- Pour the chocolate over the marshmallow mixture and stir until combined.
ROLL MIXTURE IN COCONUT:
- Divide the mixture in half and place each half on top of the coconut.
- Shape into logs and roll up tightly in the paper.
- Refrigerate 2-3 hours or until firm enough to cut **You can also freeze about 30 minutes to get a clean cut.
SLICE AND STORE:
- Slice into ¼ inch thick cookies.
- Store the cookies in an airtight container in a single layer with parchment paper separating the layers.