If you’ve been scouting for a treat that’s as charming to look at as it is delicious to eat, you’re going to love this one. The Easy Church Window Cookies Recipe is one of those nostalgic desserts that feels like a warm hug from the past. These colorful, chocolatey, marshmallow-studded delights come together with surprising simplicity, making them perfect for gifts, potlucks, or just a cozy night in. Trust me, once you try these, they might just become your go-to festive favorite!
Why You’ll Love This Recipe
- Super Simple: You only need 5 ingredients and a few easy steps to make these pretty treats.
- No Baking Required: It’s a no-bake recipe, so no oven stress—perfect for hot days or quick fixes.
- Kid-Friendly Fun: The vibrant marshmallows make this a fun project to do with the family (and kids love eating them!).
- Versatile and Customizable: You can easily tweak nuts or add festive touches depending on the season or your pantry.
Ingredients You’ll Need
Each ingredient plays a key role in building the perfect texture and flavor balance. For example, the semisweet chocolate brings richness without overwhelming sweetness, while the pastel marshmallows peek through like colorful little windows—hence the name!
- Semisweet chocolate chips: Choose good-quality chips for smooth melting and a nice chocolate depth.
- Butter: Using cubed butter helps it melt evenly and lends a luscious creaminess.
- Pastel miniature marshmallows: These add both sweetness and that classic stained-glass effect inside each cookie.
- Chopped walnuts: Toasted walnuts bring a wonderful crunch and nutty aroma; you can swap these out if you prefer pecans or no nuts at all.
- Flaked coconut: This is what makes the outside of the rolls look snowy and adds a subtle chewiness.
Variations
I love making this recipe my own by swapping nuts or playing with add-ins. Don’t be afraid to tweak it a bit to suit your preferences or what you have on hand—this recipe really encourages some fun creativity.
- Nut-Free Version: Replace walnuts with extra coconut or sunflower seeds to keep that crunch while avoiding nuts.
- Festive Colors: Swap pastel marshmallows for red and green ones around the holidays to amp up the visual appeal.
- Chocolate Variety: Use white chocolate chips instead of semisweet for a sweeter, different flavor profile that’s equally amazing.
- Add Dried Fruit: I’ve tossed in chopped dried cherries or cranberries for a tangy twist that pairs beautifully with the chocolate.
How to Make Easy Church Window Cookies Recipe
Step 1: Melt Chocolate and Butter Gently
Start by placing your semisweet chocolate chips and cubed butter in a large saucepan over the lowest heat. Stir frequently until everything is melted smoothly—be patient here, rush and the chocolate might seize. Once melted, take it off the heat and let it cool for a few minutes so it’s warm but not hot; this keeps your marshmallows from melting right away.
Step 2: Stir in Marshmallows and Walnuts
Once your chocolate mixture has cooled slightly, gently fold in the pastel miniature marshmallows and toasted walnuts. I discovered this trick to keep marshmallows more intact and colorful instead of all melting together—it really makes the finished cookie stand out.
Step 3: Shape into Rolls and Coat with Coconut
Divide the mixture into three equal parts. Place each portion on a sheet of waxed paper, then use more waxed paper on top to shape each into a 10-inch long roll. Roll these in your flaked coconut until they’re fully coated—this gives a beautiful snowy texture on the outside and helps prevent sticking.
Step 4: Chill and Slice
Wrap each roll tightly in waxed paper and pop them into the fridge for about 2 hours, or until firm. When ready, slice crosswise into half-inch thick cookies and admire how those colorful marshmallow “windows” peek through the chocolate. It’s always a crowd-pleaser!
Pro Tips for Making Easy Church Window Cookies Recipe
- Gentle Melting: Always melt your chocolate and butter on low heat and stir consistently to avoid burning the chocolate.
- Cool Before Mixing: I learned the hard way that adding marshmallows to very hot chocolate melts all their colors away, so let your chocolate cool slightly first.
- Use Waxed Paper: This helps tremendously in shaping and rolling the cookies; without it, the mixture sticks and gets messy.
- Firm Chilling: Be patient with chilling your rolls fully before slicing—they’ll cut cleanly and keep their shape much better.
How to Serve Easy Church Window Cookies Recipe
Garnishes
I often sprinkle a little extra flaked coconut on the plate as garnish or dust a few with powdered sugar for an extra snowy touch. Sometimes, a light drizzle of melted white chocolate makes them look just as festive as they taste!
Side Dishes
These cookies pair wonderfully with a cup of hot coffee, a rich mug of cocoa, or even a glass of cold milk. For holiday gatherings, I serve them alongside spiced nuts or fresh berries to balance the sweetness.
Creative Ways to Present
For special occasions, I like wrapping the cookie rolls in cellophane tied with a pretty ribbon for a quick gift. Laying out the sliced cookies on a festive platter surrounded by holiday greens adds charm to any dessert table.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to a week. Keeping them cool and dry ensures the marshmallows stay soft and the coconut remains fresh.
Freezing
These cookies freeze beautifully! I like to freeze the whole rolled logs wrapped tightly in waxed paper and foil, then slice after thawing. Or, freeze the slices individually on a tray before transferring to a freezer-safe bag—they thaw quickly and keep flavor and texture.
Reheating
Because these are no-bake and have marshmallows, reheating isn’t really necessary—but if you like a softer texture, a few seconds in the microwave (10–15 seconds) can bring them back to freshly made softness.
FAQs
-
Can I use different nuts in the Easy Church Window Cookies Recipe?
Absolutely! While toasted walnuts are traditional and give great flavor and crunch, you can substitute pecans, almonds, or pecans based on your preference or what you have on hand. Just make sure to toast them lightly to enhance their aroma and texture.
-
What’s the best way to keep marshmallows from melting?
The key is to let the chocolate and butter mixture cool for a few minutes after melting before folding in the marshmallows. Adding marshmallows to very hot chocolate will cause them to melt and lose their colorful “window” effect.
-
Can I make these cookies vegan or dairy-free?
You can try vegan chocolate chips and a dairy-free butter alternative like coconut oil or vegan margarine. Be sure to pick marshmallows labeled as vegan, since many contain gelatin. The texture will be a bit different but still delightful.
-
How long do these cookies last?
Stored properly in an airtight container at room temperature, they stay fresh for about a week. For longer storage, freezing is your best friend.
Final Thoughts
I absolutely love how this Easy Church Window Cookies Recipe comes together with just a few straightforward steps and still feels special enough for any occasion. The memories tied to these colorful, chewy, crunchy cookies are some of my favorites, and I can’t wait for you to make and share your own version. Whether you’re a seasoned baker or just looking for a fun kitchen project, these cookies are guaranteed to brighten your day—and your cookie jar!
Print
Easy Church Window Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 5 dozen
- Category: Cookies
- Method: No-Cook
- Cuisine: American
Description
Church Window Cookies are a delightful no-bake treat combining smooth melted chocolate, buttery richness, sweet pastel marshmallows, toasted walnuts, and flaky coconut. These colorful, festive cookie rolls are simple to prepare, chilled until firm, and sliced into bite-sized pieces, making them perfect for holiday gatherings or anytime you crave a sweet, chewy, and crunchy cookie.
Ingredients
Chocolate Mixture
- 2 cups semisweet chocolate chips
- 1/2 cup butter, cubed
Add-ins
- 1 package (10 ounces) pastel miniature marshmallows
- 1/2 cup chopped walnuts, toasted
- 2 cups flaked coconut
Instructions
- Melt Chocolate and Butter: In a large saucepan, melt the semisweet chocolate chips and cubed butter over low heat, stirring constantly until the mixture is completely smooth and combined. Remove from heat and allow to cool slightly to avoid melting the marshmallows when added.
- Mix in Marshmallows and Nuts: Stir the pastel miniature marshmallows and toasted chopped walnuts into the melted chocolate mixture evenly, ensuring all pieces are well coated.
- Form Rolls: Divide the mixture into three equal portions. Place each portion on a separate piece of waxed paper and shape it into a 10-inch long roll using the waxed paper to help form a tight cylinder.
- Coat with Coconut: Roll each chocolate roll thoroughly in the flaked coconut so the roll is completely coated on the outside.
- Wrap and Chill: Wrap each roll tightly with waxed paper to maintain shape and prevent sticking. Refrigerate the wrapped rolls for 2 hours or until firm.
- Slice and Serve: After chilling, unwrap the rolls and slice crosswise into 1/2-inch thick slices. Serve immediately or store chilled until ready to enjoy.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant, then cool before use.
- The rolls must be well chilled to slice cleanly without crumbling.
- You can substitute walnuts with other nuts like pecans or almonds if preferred.
- Pastel marshmallows add vibrant color and festive appeal to the cookies.
- Store cookies in an airtight container in the refrigerator to keep them fresh and firm.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
