The best, classic, old fashioned, no bake, easy Church window cookies recipe, homemade with simple ingredients. Packed with chocolate, marshmallows, coconut and chopped nuts.
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Not only do they taste delicious, they are also really pretty to look, especially at Christmas holiday parties or even Easter. They are not to be confused with Stained Glass Cookies, which are totally different. These are also a great addition to holiday cookie exchanges and Homemade Christmas Cookie Boxes, along with these Gingerbread Cookies (Cake Mix) and Jam Thumbprint Cookies (Soft and Buttery).
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Key ingredients
- Butter- Be sure it is unsalted and at room temperature.
- Chocolate chips- The higher quality, the better the cookies.
- Nuts- Use a variety of your favorite, just make sure they are finely chopped.
- Marshmallows- Using colored marshmallows gives the best look.
- Coconut- In this recipe you will want use the sweetened kind.
Variations
- Use white chocolate- Replace semisweet or dark chocolate with white chocolate. It will be much sweeter, though.
- Add extracts and flavors- Get as creative as you like with zests of lemon, lime, or orange. You can even add in different extracts like vanilla, almond, coconut, or peppermint like I did in these White Chocolate Peppermint Cookies (Chewy).
- Peanut butter option- Mix in about ¼ cup of creamy peanut butter. If you like this combination, try Easy Reeses Cookies (With Cake Mix).
- Try other toppings- Such as sprinkles, crushed peppermints, chocolate flakes, mini chocolate chips or chopped nuts.
- Add dried fruits- Like roughly chopped cranberries, apricots, mangoes, and raisins.
- Adjust quantity of nuts and marshmallows- Add more or less, based on your preference.
How to make easy cathedral window pane cookies recipe from scratch?
- Melt butter and chocolate- Until mixture is smooth.
- Allow to cool - Then add marshmallows and nuts.
- Spread out- Saran wrap and sprinkle on the coconut.
- Divide- Chocolate mixture in half and place over coconut sprinkled wrap.
- Repeat with the other half- And sprinkle more coconut on top.
- Wrap saran wrap- Around chocolate mixture to create a log shape.
- Chill- In the fridge or overnight.
- Cut thin cookie slices- And enjoy.
Tips and Techniques
- Don't have mini marshmallows? Just cut up smaller pieces of big jumbo marshmallows.
- Keep a close eye when melting chocolate- Use low heat, stir often and watch it like a hawk. Chocolate can go from fully melted to being burnt in just a few seconds.
- Let the chocolate mixture cool- If it's still hot, the marshmallows will melt when they are added and create an ooey gooey sticky mess.
- Shredded coconut vs. Desiccated coconut- I prefer desiccated version because I find shredded to be very chunky but it's a personal preference.
- Sweetened coconut vs. Unsweetened coconut- I recommend sweetened version but if you want to make it less sweet, use the unsweetened version.
- Chilling is important- That allows the chocolate mixture to solidify and allows you to cut perfect slices without crumbling.
- Use sharp knife- This will allow you to cut perfectly even cookie slices.
Recipe FAQs
They are no bake cookies that are made of marshmallows, nuts, chocolate and coated with shredded coconut. They are rolled in plastic wrap and cut into slices and you get a colorful sight of colored marshmallows inside. They resemble cathedral windows at churches. Unlike most cookies, these do not include flour, baking soda, baking powder or eggs.
Your chocolate probably got overheated and burnt. There is no way to fix this. You have to start all over again.
Use a brand that you like the most. Nestle Tollhouse, Ghirardelli, Lindt or Godiva chocolates will all work perfectly.
Storage
- Make ahead- These can be made in advance if kept in a sealed container in the fridge for up to 1 week, or up to 1 month in the freezer.
- Room temperature- Keep in a cookie jar for 2-3 days.
- Refrigerate- They can be refrigerated for up to 1 week in an airtight container.
- Freeze- Store the entire log in a sealed airtight container for up to 1 month. Let it thaw in the fridge overnight and then cut slices.
More no bake desserts
- Classic No Bake Cookies (With Peanut Butter, Oats, Chocolate)
- No Bake Oreo Pie
- Cream Cheese Fruit Dip (With Marshmallow Fluff)
- Easy Birds Nest Cookies (No Bake)
- Easy Oreo Spider Cookies (No Bake)
Recipe
Easy Church Window Cookies (No Bake)
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Ingredients
- ½ cup Butter Unsalted
- 2 cups Chocolate Chips Use combination of dark, semisweet and milk
- 1 cup Nuts Use variety of nuts, Finely chopped
- 1 bag Mini marshmallows Colorful ones, 10 oz. bag
- 2 cups Coconut Sweetened, Shredded or Desiccated
Instructions
- Heat butter and chocolate chips in a nonstick saucepan over low heat until fully melted and smooth. Mix often to prevent burning.
- Keep aside and allow the chocolate to cool down for 5-6 minutes.
- In a large mixing bowl, add this cooled chocolate mixture, nuts, marshmallows and mix everything together. It will be a thick chunky mixture.
- Spread out 2 sheets of long saran wrap on your countertop and sprinkle coconut.
- Divide the chocolate marshmallow mixture in half. Turn out half of this chocolate mixture on one sheet of plastic over all that coconut. Turn out the other half of the chocolate mixture on the other sheet of plastic over all that coconut.
- Sprinkle more more coconut on top of the chocolate mixture.
- Wrap the saran wrap tightly around the chocolate mixture to create a log shape. Twist the ends of the plastic wrap and tape the ends, if necessary.
- Do the same thing again with second chocolate log.
- Chill chocolate logs in the fridge for 1 hour or until firm.
- Use a sharp knife to cut thin cookie slices. Enjoy!
Notes
- Use unsalted butter to prevent this treat from becoming too salty.
- You can only cut slices once the logs are chilled and firm.
- If you can't find colorful marshmallows, you can substitute with plain white ones.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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