Classic No-Bake Church Window Cookies: A Vibrant Stained Glass Treat for the Holidays
Church Window Cookies, also affectionately known as Stained Glass Window Cookies, are a cherished vintage no-bake recipe that brings a touch of colorful nostalgia to any festive occasion. These delightful treats are crafted from a simple yet irresistible combination of rich chocolate, crunchy walnuts, vibrant colored mini marshmallows, and a generous coating of shredded coconut. When rolled into logs and sliced, they reveal a captivating, mosaic-like pattern that beautifully mimics the intricate designs of stained glass windows, making them an absolutely perfect and delicious holiday treat for friends and family.
The name “Church Window Cookies” instantly conjures images of majestic stained glass, with its brilliant hues and captivating patterns, typically found adorning historic churches. This no-bake cookie recipe does an exceptional job of translating those beautiful visuals into an edible form. It’s a truly old-fashioned treat that has graced dessert tables for generations, beloved for its simplicity and striking appearance.
Each cookie begins with a luxurious chocolate base, studded generously with an array of pastel mini marshmallows and finely chopped walnuts. This delightful mixture is then rolled in sweetened shredded coconut, which adds another layer of texture and flavor, before being chilled to perfection. The magic happens when you slice these chilled logs; each cut reveals the stunning “stained glass” effect of the brightly colored marshmallows, artfully framed by the dark chocolate and snowy coconut. Like many other Christmas candy recipes and easy no-bake Christmas treats, these Church Window Cookies are incredibly simple to prepare, immensely fun to eat, and guaranteed to be a show-stopping hit on any dessert table or holiday gathering.
Why You’ll Love This Easy Church Window Cookie Recipe
These delightful Stained Glass Marshmallow Logs are more than just a treat; they’re a holiday tradition waiting to happen. Here’s why you’ll absolutely adore making them:
- Quick & Effortless Preparation: These stunning cookies require only about 20 minutes of active preparation time. The most challenging part is patiently waiting for them to chill and set, which is crucial for achieving that perfect slice! This makes them an ideal choice for busy holiday schedules.
- Minimal Ingredients, Maximum Flavor: With just 5 simple, readily available ingredients, you’ll create a dessert bursting with classic flavors. The combination of chocolate, sweet marshmallows, crunchy walnuts, and tropical coconut is simply irresistible.
- No-Bake Convenience: Free up your oven for other festive dishes! As a completely no-bake treat, these cookies don’t require any baking time, making them perfect for potlucks, cookie exchanges, or when your oven is already occupied with a holiday roast or casserole.
- Versatile for Any Occasion: While they shine brightly during the holidays, their colorful appearance makes them suitable for any celebration. They’re a fantastic addition to cookie exchanges, family gatherings, school events, or even as homemade gifts.
- Visually Stunning: The unique “stained glass” effect created by the colorful marshmallows makes these cookies a true conversation starter and a feast for the eyes, guaranteed to impress guests of all ages.
Essential Ingredients for Church Window Cookies
This section provides detailed ingredient notes, tips for selection, and potential substitution options to help you achieve the best results. For all precise measurements, a complete list of ingredients, and step-by-step instructions, please refer to the printable recipe card located at the very end of this post.
- Semi-Sweet Chocolate Chips: I highly recommend using semi-sweet chocolate chips for these Church Window Cookies. The slight bitterness of semi-sweet chocolate perfectly balances the sweetness from the marshmallows and coconut, preventing the cookies from becoming overly cloying. However, if you have a preference for a sweeter profile, you can certainly opt for milk chocolate chips. Dark chocolate chips would also work beautifully for those who enjoy a richer, more intense chocolate flavor.
- Unsalted Butter: Always use unsalted butter when baking, as it allows you to control the total salt content in your recipe. Cutting the butter into smaller slices or cubes before melting will significantly speed up the melting process, ensuring a smooth, even chocolate base.
- Mini Marshmallows: The key to achieving the beautiful “stained glass” effect is using pastel mini marshmallows. Their vibrant colors truly pop against the chocolate, bringing the visual appeal of church windows to life. You can often find these colorful “FunMallows” at major retailers like Walmart, your local supermarket chains, or readily available on Amazon. If pastel marshmallows are hard to find, regular white mini marshmallows will still taste delicious, though the visual effect will be less pronounced.
- Walnuts: Finely chopped walnuts add a wonderful textural contrast and a rich, earthy flavor to the cookies. You can chop them yourself using a sharp knife or a food processor, or simply purchase pre-chopped walnuts for convenience. Toasting the walnuts lightly before adding them can enhance their flavor, but it’s not strictly necessary.
- Sweetened Shredded Coconut: This ingredient forms the delicious outer coating of the cookie logs. Sweetened shredded coconut provides a lovely texture and a tropical sweetness that complements the chocolate and marshmallows beautifully. Make sure to use shredded coconut, not flaked, for the best coating consistency.
How to Make Church Window Cookies: Step-by-Step Guide
This section provides a detailed breakdown of the preparation process, complete with step-by-step photos and clear instructions to guide you. For the complete, printable recipe, including exact measurements and nutritional information, please see the recipe card provided further down below.
- Melt Chocolate and Butter: Begin by combining the chocolate chips and sliced unsalted butter in a large, heavy-bottomed saucepan. Place the saucepan over very low heat, stirring occasionally but consistently. The key is to melt the mixture gently until it becomes completely smooth and lump-free. Avoid high heat, as chocolate can easily seize or burn.
- Cool the Chocolate Mixture: Once the chocolate and butter are fully melted and smooth, immediately remove the pot from the heat. It is crucial to allow this mixture to cool down sufficiently before proceeding. If the chocolate is too hot, it will melt the mini marshmallows, ruining the “stained glass” effect. Let it cool for approximately 4-5 minutes, or until it’s warm but not hot to the touch.
- Prepare Your Rolling Surface: While the chocolate cools, take this time to prepare your workspace. Lay out three separate sheets of parchment paper on a clean, flat surface. Evenly sprinkle half of the sweetened shredded coconut down the center of each parchment paper sheet, creating a strip for your cookie logs. Reserve the remaining coconut for the final coating.
- Combine Marshmallows and Walnuts: Once the chocolate mixture has cooled to the appropriate temperature, gently fold in the pastel mini marshmallows and chopped walnuts. Stir carefully to ensure that every marshmallow and walnut piece is thoroughly and evenly coated with the chocolate mixture. This step is essential for creating the beautiful internal design.
- Form and Coat the Logs: Divide the chocolate-marshmallow mixture evenly among the three prepared parchment paper sheets, placing it over the strips of coconut. Using your hands or a spatula, carefully shape each portion into a log. Then, sprinkle the reserved shredded coconut over the tops and sides of these newly formed logs, pressing gently to adhere it.
- Roll and Chill: Utilize the parchment paper to help you roll each log into a tight, compact cylinder. The parchment paper helps to compress the mixture and evenly distribute the coconut coating. Once rolled, place the tightly wrapped logs into the refrigerator. They need to chill for at least 2 hours, but for the best results and easiest slicing, it’s highly recommended to let them set overnight. This extended chilling time ensures they are firm enough to slice cleanly.
- Slice and Serve: When you’re ready to indulge in your homemade Stained Glass Cookies, retrieve the logs from the fridge. Unwrap them carefully and, using a very sharp knife (preferably serrated), slice them into ½-inch thick rounds. Each slice will reveal the stunning, colorful mosaic pattern inside, ready to be enjoyed!
Pro Tip for Perfect Slices:
To achieve clean, crisp slices that beautifully showcase the “stained glass” effect, use a sharp serrated knife. Gently saw through the log, rather than pressing down, to prevent smashing the marshmallows. For truly pristine cuts, wipe the blade clean with a damp cloth or paper towel between each slice. This removes any sticky chocolate or marshmallow residue, ensuring every cookie looks as good as the first.
Storage Solutions for Your Church Window Cookies
Proper storage is key to keeping these delicious cookies fresh and enjoyable for as long as possible.
Refrigerator: Cathedral Window Cookies are best stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other odors. When stored correctly, these cookies will maintain their freshness, texture, and flavor for up to a week.
Freezer: These cookies also freeze beautifully, allowing you to make them ahead of time or save them for later enjoyment. You can freeze individual sliced cookies by placing them in an airtight freezer bag or a freezer-safe container. To prevent them from sticking together in a large lump, layer the cookies with small squares of wax paper or parchment paper. Alternatively, you can freeze the entire log before slicing. If you choose this method, simply thaw the log in the refrigerator for a few hours (or overnight) before unwrapping and slicing it into ½-inch pieces when you’re ready to enjoy a Church Window Cookie or two.
Essential Recipe Tips for Success
- Cookie Size Customization: The recipe instructs to divide the mixture into three logs for standard-sized cookies. However, if you prefer larger, more substantial cookies, simply divide the mixture into two logs instead. This will result in thicker slices that are still equally delightful.
- Gentle Chocolate Melting: Always melt your chocolate over very low heat. High heat is the enemy of chocolate; it can cause it to seize (become grainy and stiff) or burn, resulting in a bitter, unusable mixture. Patience is key for a smooth, glossy chocolate base.
- Cooling the Chocolate is Critical: After melting, remember to let the chocolate mixture cool down significantly before adding the colorful mini marshmallows. If the chocolate is too hot, the marshmallows will quickly melt and disappear into the mixture, preventing you from achieving that beautiful “stained glass” effect. A good rule of thumb is to let it cool for 4-5 minutes, stirring occasionally, until it’s just warm to the touch.
- Parchment Paper is Your Friend: Don’t skip using parchment paper for rolling the logs. It not only makes shaping and compacting the cookies much easier but also ensures a cleaner process and helps the coconut adhere evenly.
- Don’t Rush the Chill: While 2 hours is the minimum chilling time, an overnight chill is truly recommended. The longer the logs chill, the firmer they become, which translates to easier handling and perfectly clean slices every time.
Perfect Serving Suggestions
Since these Church Window Cookies are so quick and easy to make without an oven, why not prepare a festive assortment of no-bake desserts for your holiday spread? These vibrant cookies will pair wonderfully with other simple treats. Consider serving them alongside delightful chocolate peanut butter no-bake cookies, rich Nutella no-bake cookies, or classic peanut butter cornflake cookies. For drinks, a tall glass of cold milk is always a perfect match, or serve them with hot cocoa or coffee for a cozy winter treat. They also make excellent additions to holiday dessert platters, cookie exchange boxes, or as thoughtful homemade gifts wrapped in festive cellophane.
Creative Recipe Variations and Additions
One of the joys of no-bake recipes like Church Window Cookies is how easily they can be customized to suit different tastes and preferences. Here are some ideas to inspire your creativity:
- Explore Different Nuts: While walnuts are traditional, feel free to experiment with other nuts. Peanuts, cashews, slivered almonds, or pecans would all offer delicious flavor and texture variations. If you’re catering to allergies or simply prefer a nut-free version, you can completely omit the nuts from the recipe without affecting the overall structure too much.
- Alternative Coatings: The shredded coconut coating is classic, but there are many other delightful options! Try rolling the logs in finely crushed graham cracker crumbs for a s’mores-like twist, or use more finely chopped nuts for an intense nutty flavor. For a festive touch, use rainbow sprinkles or holiday-themed sprinkles. Crushed peppermint candy would be perfect for Christmas, while a dusting of cocoa powder or powdered sugar offers a simpler, elegant finish.
- Vary the Chocolate: As mentioned earlier, while semi-sweet is recommended for balance, you can certainly use other types of chocolate chips. Milk chocolate will yield a sweeter cookie, which is great for those with a sweet tooth, while dark chocolate chips will provide a deeper, more sophisticated chocolate flavor. White chocolate chips could also be used for a visually striking contrast, although the overall flavor profile would be significantly different.
- Add Dried Fruit: For an extra burst of color and chewiness, consider adding finely chopped dried cranberries, cherries, or candied citrus peel along with the marshmallows and walnuts. This would further enhance the “jeweled” appearance.
- Spice It Up: A pinch of ground cinnamon, nutmeg, or even a tiny amount of cayenne pepper (for a hint of warmth) could be added to the chocolate mixture for an unexpected flavor dimension.
More Old-Fashioned Candy Recipes to Try:
If you’re a fan of classic, nostalgic treats like Church Window Cookies, you’ll love exploring these other timeless candy recipes:
- Martha Washington Candy: A rich, creamy confection with coconut and pecans.
- Grandma’s Nut Brittle: A crunchy, buttery, and incredibly addictive brittle packed with nuts.
- Chocolate Covered Honeycomb: Light and airy honeycomb candy enrobed in smooth chocolate.
- Pecan Pralines: Sweet, buttery, and nutty confections, a true Southern classic.
Church Window Cookies
Author: Jaclyn
20
minutes
2
hours
2
hours
20
minutes
48
Saved!
Ingredients
-
2
cups
semi-sweet chocolate chips -
½
cup
unsalted butter
sliced -
10
ounces
pastel mini marshmallows
-
¾
cup
chopped toasted walnuts -
2
cups
sweetened shredded coconut
Instructions
-
Melt chocolate chips and butter in a large saucepan over low heat, stirring frequently, until melted and smooth.
-
Remove from heat and let cool slightly, just enough to not melt the marshmallows when they are added. 4-5 minutes should do it.
-
While your chocolate is cooling, lay out 3 sheets of parchment paper and sprinkle half of the shredded coconut down their centers (reserving other half for later).
-
Stir marshmallows and walnuts into the cooled melted chocolate until evenly coated.
-
Divide the mixture evenly onto the center of each of the sheets of parchment paper, shaping it into a log. Sprinkle with the remaining shredded coconut.
-
Use the parchment paper to roll each into a tight log.
-
Refrigerate the logs for at least 2 hours (or overnight).
-
Once set, remove the logs from the paper and slice into ½ pieces.
Notes
You can leave out the nuts entirely or swap the walnuts for peanuts, cashews, or pecans if you prefer a different flavor or texture.
For larger, more substantial cookies, simply divide the chocolate-marshmallow mixture into 2 logs rather than 3 before rolling.
Store these delightful cookies in an airtight container in the refrigerator to keep them fresh for up to a week.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
6
mg
|
Sodium:
16
mg
|
Potassium:
64
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
63
IU
|
Vitamin C:
0.05
mg
|
Calcium:
8
mg
|
Iron:
1
mg
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