Church Window Cookies are a super easy nostalgic holiday treat that everybody always loves. They’re colorful, tasty, and most importantly, easy. This no-bake cookie is great at Christmas parties, cookie exchanges, or in lunch boxes. Heck, they’re even good just with a cup of coffee for a quick afternoon treat.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I’ve been making these cookies for years, and they never fail to bring a little joy to the table. They’re colorful, quick to put together, and look like something that took a lot more effort than they actually do. Every time I slice into one and see those bright marshmallow “windows,” it just feels like the holidays.
A Holiday Classic
When I was little, these cookies were a Christmas tradition in our house. They were the prettiest cookies on the tray, with their colorful marshmallow centers shining through the chocolate. Now, I make them every year for my own family, and it always brings back those sweet memories of childhood.
They’re perfect for holiday cookie swaps, potlucks, or to add a pop of color to your dessert table. The best part is how easy they are to make with no baking required, and they keep beautifully in the fridge.
Ingredients
- Semisweet chocolate chips – Try this recipe with dark chocolate chips for a more adult version.
- Butter – Use unsalted butter in this recipe, and it doesn’t need to be at room temperature because you’re going to melt it with the chocolate.
- Pastel miniature marshmallows – You just need 1 10-ounce bag of the multicolored mini marshmallows.
- Walnuts – You really do need to toast the nuts first, and not just for flavor. They’ll stay crunchy longer if you toast them.
- Flaked coconut
How to Make Church Window Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by melting the chocolate chips and butter together in a large saucepan over low heat. Stir constantly with a heatproof spatula or wooden spoon until the mixture is smooth and glossy. Take it off the heat and let it cool for a few minutes, it should be slightly warm but not hot, so the marshmallows don’t melt when you add them.
Once the chocolate mixture has cooled a bit, stir in the miniature marshmallows and chopped walnuts. I like to toast my walnuts first for a richer flavor. Gently fold everything together until the marshmallows are coated in chocolate.
Divide the mixture into three equal portions. Place each one on a sheet of waxed paper, and use the paper to help shape the mixture into a log about 10 inches long. Roll each log in the flaked coconut until it’s evenly coated all the way around.
Wrap the logs tightly in the waxed paper and refrigerate them for at least 4 hours, or until firm. Once chilled, slice each roll crosswise into half-inch pieces. The colorful marshmallows peek through the chocolate, giving each slice that beautiful “church window” look.
Serving Suggestions
These cookies are a holiday favorite for a reason. They look beautiful on a Christmas cookie tray and taste even better with a cup of hot cocoa or coffee. They also make a wonderful homemade gift; just wrap a few slices in festive cellophane and tie with a ribbon for something simple but special. <<<Jenn adding>>>> I love serving these Church Window Cookies along with <holiday cookie 1, 2, & 3 mentioned here with links>>>>.
Storage Tips
Store your Church Window Cookies in an airtight container in the refrigerator. They’ll stay fresh for up to a week. You can also freeze them for longer storage just; layer the slices between sheets of waxed paper in a freezer-safe container. When you’re ready to serve, let them thaw in the fridge overnight.
Church Window Cookies
Equipment
Ingredients
- 2 cups semisweet chocolate chips
- ½ cup butter cubed
- 10 ounces pastel miniature marshmallows
- ½ cup walnuts toasted, chopped
- 2 cups flaked coconut
Instructions
- In a large saucepan, melt the chocolate chips and butter over low heat, stirring until smooth.
- Remove from heat and let the mixture cool slightly so the marshmallows don’t melt when added.
- Stir in the miniature marshmallows and toasted walnuts until evenly coated.
- Divide the mixture into three equal portions and place each on a sheet of waxed paper. Use the paper to shape each portion into a 10-inch-long roll.
- Spread the flaked coconut out and roll each log in it until fully coated.
- Wrap each roll tightly in waxed paper and refrigerate for at least 4 hours, or until firm.
- Slice crosswise into ½-inch pieces and serve chilled or at room temperature.