And if you’re looking for even more easy desserts, then you’ve found the right place. Vanilla Meltaway Cookies are made with fresh butter and have the perfect texture. Snowball Kiss Cookieslook just like fluffy snowballs, with a chocolate center. Both are perfect for the holidays or any day of the year!
Vintage Cookies
One of the best things about baking cookies at Christmas is the nostalgia of it all. Whether it’s recreating a recipe from your childhood or finding a recipe that’s been passed down – it just feels so good to recreate those memories. If that’s what you love, then you’ll really enjoy these cookies – they first appeared in cookbooks in the 1960s!
They aren’t just full of good memories. Cathedral window cookies taste as good as they look (especially if you love chocolate!). In fact, I think they taste like a Mounds chocolate bar, with its coconut-and-chocolate combination.
Church window marshmallow cookies are fun to eat, fun to make, and even more fun to share! They are perfect for Valentines and Easter. Just slice and look at the beautiful colors in every piece!
Church Window Cookie Ingredients
- Butter: For best results, use unsalted butter.
- Chocolate Chips: Either semi-sweet or milk chocolate chips work in these cookies.
- Vanilla Extract: Real vanilla extract deepens the flavor.
- Mini Marshmallows: For the best presentation, use colorful marshmallows.
- Flaked Coconut: Sweetened flaked coconut will taste the best with the chocolate.
How to Make Church Window Cookies
Here are the basic instructions to make church window cookies. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Make sure the chocolate isn’t too hot before adding the marshmallows. Touch the chocolate with your knuckle. If it’s barely warm and you can comfortably touch it, it’s safe to add the marshmallows.
- Lightly lift the parchment paper to help the chocolate mixture roll into a log shape. Then, twist the ends like a candy wrapper to keep it closed.
- Slice the chocolate log while it is still cold. If you let it heat up too much, it won’t slice as neatly.
Recipe Variations
- Make a “snowy window.” Melt white chocolate instead of milk chocolate chips to create white – or snowy – window cookies.
- Make church window bars instead of cookies. Place the melted chocolate mixture in a dish that is lined with parchment paper and put the marshmallows on top. Let this harden in the fridge and then slice into bars.
- Go extra rich. Use dark chocolate chips and add some peppermint extract. This will make them taste like Andes mints.
Frequently Asked Questions
How do you store them so they don’t get hard in the fridge? It is preferred to store them in an airtight container in the pantry. But if you must refrigerate them, place a slice of plain white sandwich bread in the container with the cookies. Then the cookies will draw moisture from the bread rather than drying out.
How do you slice the log if it has already become too hard in the fridge? I suggest using the hot knife method. Fill a tall glass with very hot tap water. Place a non-serrated knife into the hot water for 20 seconds. This will be just hot enough for it to easily slice through the chocolate without melting it.
How to Store & Reheat
How to store them? Store sliced cookies in an airtight container and keep them in a dark, cool place. They will stay fresh for up to one week.
How to freeze them? Wrap each cookie in parchment paper and put them in a freezer-safe bag. Remove all the air, seal it completely, and keep it in the freezer. They will stay fresh for up to six months.
Try these other recipes!
- Baked Cinnamon Apples
- Pumpkin Apple Pie in an Iron Skillet
- Pecan Pie Brownies
- Apple Turnovers
- Cream Cheese Bars
If you’ve tried this church window cookie recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Church Window Cookies
Ingredients
- 1/2 cup unsalted butter
- 12 ounce bag semi sweet chocolate chips
- 1/2 teaspoon vanilla extract
- 10 ounce bag pastel miniature marshmallows
- 2 cups coconut flakes, sweetened
Instructions
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Add butter and chocolate chips to a medium saucepan. Place over medium low heat. Stir constantly until the mixture has just melted.
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Take off of the heat and let the chocolate cool for 10 minutes.
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Lay out 2 large pieces of plastic wrap or parchment paper (15×18-inch). Spread 1/2 cup of the shredded coconut down the middle of each piece.
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Add the mini marshmallows to a large bowl. Pour the cooled chocolate over the marshmallows and stir to coat.
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Spread half of the marshmallow mixture on top of the coconut. Repeat with the second one. Divide the remainder of the coconut and sprinkle over the top of both.
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Divide the remainder of the coconut and sprinkle over the top of both.
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Use the plastic wrap or parchment to shape the mixture into logs. Wrap them up tightly and refrigerate for at least 2 hours until firm.
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Cut into ½ -inch slices.
Recipe Notes
- Make sure the chocolate isn’t too hot before adding the marshmallows. Touch the chocolate with your knuckle. If it’s barely warm and you can comfortably touch it, it’s safe to add the marshmallows.
- Lightly lift the parchment paper to help the chocolate mixture roll into a log shape. Then, twist the ends like a candy wrapper to keep it closed.
- Slice the chocolate log while it is still cold. If you let it heat up too much, it won’t slice as neatly.
- They will last one week in an airtight container at room temperature.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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