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Church Window Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 396 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours 25 minutes (including chilling time)
  • Yield: 5 dozen 1x
  • Category: No-Bake Cookie
  • Method: No-Cook
  • Cuisine: American

Description

Church Window Cookies are delightful no-bake treats featuring a luscious blend of melted chocolate and butter, mixed with pastel miniature marshmallows, toasted walnuts, and flaked coconut. Shaped into festive rolls and chilled until firm, these cookies offer a perfect combination of creamy, crunchy, and chewy textures with a charming appearance reminiscent of stained glass windows.

Ingredients

Scale

Chocolate Mixture

  • 2 cups semisweet chocolate chips
  • 1/2 cup butter, cubed

Mix-ins

  • 1 package (10 ounces) pastel miniature marshmallows
  • 1/2 cup chopped walnuts, toasted

Coating

  • 2 cups flaked coconut

Instructions

  1. Melt Chocolate and Butter: In a large saucepan over low heat, gently melt the semisweet chocolate chips and cubed butter together, stirring continuously until the mixture is smooth and fully combined. Remove from heat and allow to cool slightly to prevent melting the marshmallows in the next step.
  2. Combine Mix-ins: Stir in the pastel miniature marshmallows and the toasted chopped walnuts thoroughly, ensuring the ingredients are evenly distributed throughout the chocolate mixture.
  3. Shape Rolls: Divide the mixture into three equal portions. Place each portion on a separate piece of waxed paper. Using the waxed paper to help, shape each portion into a 10-inch long roll. Then, roll each log in the flaked coconut, pressing gently to ensure the coconut adheres well to the surface.
  4. Chill: Wrap each coconut-coated roll tightly in the waxed paper to maintain shape and prevent drying out. Refrigerate the wrapped rolls for at least 2 hours or until firm enough to slice.
  5. Slice and Serve: Once chilled and firm, unwrap the rolls and slice them crosswise into 1/2-inch thick slices. Arrange the cookies on a serving plate and enjoy the delightful combination of textures and flavors.

Notes

  • For best flavor, toast the walnuts lightly in a dry skillet over medium heat until fragrant before chopping.
  • You can substitute walnuts with pecans or almonds if preferred.
  • Store the cookies in an airtight container in the refrigerator for up to one week.
  • These cookies are a festive treat, great for holiday parties and gatherings.
  • If coconut is not preferred, you can roll the logs in crushed nuts or sprinkles instead.

Nutrition

  • Serving Size: 1 cookie (approximate)
  • Calories: 110
  • Sugar: 12g
  • Sodium: 20mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/church-window-cookies-recipe/