These no-bake cookies are packed with dark chocolate, soft and colorful mini marshmallows, chopped nuts, and shredded coconut. Classic Church Window Cookies are made using simple ingredients and a few easy steps!
I'll even show you how to make Church Window Cookies without Coconut too!
Church Window Cookies are made using a vintage recipe that has lasted the ages! These no-bake cookies are timeless, and they're so easy to make!
These cute and colorful cookies get their name from the way they look like stained glass windows of a church. These classic American cookies are also called Called Cathedral Window Cookies for the same reason.
Whatever you know them as everybody loves these cookies, they always do so well at bake sales.
They're also a great recipe for making with kids, you simply melt chocolate, stir it into the fillings, roll, and chill!
Made with a mix of chocolate, marshmallows, and nuts, they are easily customizable for special occasions but are simple enough for snaking at any time of the year.
This recipe is great for last-minute, no-fuss Christmas cookies for your holiday cookie tray.
Use different colored marshmallows, or add more coconut to look like snow for the Christmas season!
You just need a few simple ingredients to make these no-bake Church Window Cookies.
Wet Ingredients. Butter
Dry Ingredients. Nuts, Sweetened Shredded Coconut
Candy. Marshmallows, Nuts, Semi-Sweet Chocolate Chips (or White Chocolate Chips or Milk Chocolate Chips)
How to Make Church Window Cookies
Firstly, you need to melt the chocolate and let it cool. Combine butter and chocolate chips in a microwave-safe glass bowl.
Heat for 30 seconds, then stir the mixture. Heat for an additional 30 seconds and stir. If additional time is needed, heat for 15 more seconds and stir until smooth.
You can also melt chocolate in a double boiler if you have one.
Allow the chocolate mixture to cool for up to 5 minutes. If the melted chocolate is too warm it will melt the marshmallows making a gooey mess.
In a separate large bowl, combine the marshmallows and chopped nuts. I love pecans but this recipe is also fantastic with almonds or chopped walnuts. Feel free to substitute your favorite nuts.
Then, pour the cooled melted chocolate over the marshmallows and stir the mixture until the marshmallows are fully coated.
I find it looks a little messy. Keep stirring until all the marshmallows are coated.
Sprinkle about ⅓ cup of shredded coconut onto a large piece of parchment paper, about 4-11 inches in size. Do this on two sheets of parchment paper to make two separate logs.
Make the chocolate marshmallow logs by carefully placing the chocolate marshmallow mixture in a thick line on top of the coconut. Place half the mixture onto each coconut lined parchment paper.
Church Window Cookies without Coconut
To make Church Window Cookies without Coconut simple form the log on parchment paper and shape. It's easy to form when wrapping the parchment around the log. Then wrap tightly with plastic wrap to hold secure.
Chill as directed before slicing.
Sprinkle shredded coconut on top and sides and tightly roll into a log. Wrap the parchment paper in plastic wrap to secure and place in refrigerator for 2 hours to chill.
The key to slicing these no bake cookies is allowing them to chill properly. After unwrapping the cookie logs, use a sharp knife, cut the log into slices to make ½-inch thick cookies.
Place the stained glass window cookies onto a serving tray, or in an airtight container to store.
Storage & Freezing
Store these church window cookies in an airtight container and in a cool environment, or the refrigerator, for up to a week. Instead of individual cookies, you can also store the log as it is before slicing it. This way you can cut slices as and when you need.
Yes! This is a great easy recipe to make ahead of time. You can either freeze the log whole and let it defrost at room temperature before slicing it. Or you can freeze the slices individually, by wrapping them separately in plastic wrap to prevent them from sticking together. Store in an airtight container, or in a Ziploc bag, and in the freezer for up to 3 months.
Substitutions & Variations
- Allow the chocolate to cool for at least 5 minutes before mixing marshmallows and nuts into the mixture, otherwise the marshmallows will melt.
- Omit coconut if you prefer. Simply wrap the mixture as it is in parchment paper into a log shape and chill. Then slice to serve. We make 1 log with coconut and 1 without by halving the coconut for a bit of variety.
- Instead of coconut, you can use powdered sugar, holiday sprinkles, crushed Graham cracker crumbs, or more crushed nuts!
- Parchment paper works well to help form the log and add coconut if desired. Wrap plastic wrap on the outside to secure the parchment paper in place while chilling.
- Use a clean sharp knife to slice your Church Window Cookies. Cleaning the knife between cuts will help to prevent smearing chocolate onto cut marshmallows.
- Use different types of chocolate for these cookies. White chocolate would work just as well here, or a mix of white chocolate with colored melting chocolate chips for a different color.
- Use different types of nuts for these cookies. Chopped pecans, walnuts, or peanuts would work really well. Alternatively, use crushed M&Ms for more color!
- Add some food coloring to white chocolate to make these treats even more colorful.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4 ½ Ounces||120 Grams|
|Bread Flour||1 Cup||4 ½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7 ½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||130 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to make. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Church Window Cookie recipe?
Let me know what you thought of this no-bake recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think, it really does help!
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- Candy Cane Christmas Magic Brownie Bars
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- No Bake Nutter Butter Thanksgiving Turkeys
Church Window Cookies - No Bake Recipe
- 12 ounces Chocolate Chips Semi-Sweet or Milk Chocolate Chips
- ½ cup Butter
- 10 ounces Pastel Mini Marshmallows
- ¾ cup Chopped Nuts Pecans or Almonds, or Walnuts
- 1½ cups Sweetened Shredded Coconut optional
- In a microwave-safe bowl combine butter and chocolate chips. Heat for 30 seconds and stir the mixture. Heat for an additional 30 seconds and stir.
- If additional time is needed heat for 15 more seconds and stir until smooth.
- Allow the chocolate mixture to cool for up to 5 minutes. The mixture will be thick and creamy.
- In a separate large bowl combine marshmallows and chopped nuts.
- Pour cooled chocolate mixture over marshmallows and stir to coat marshmallows.
- Sprinkle about ⅓ cup of shredded coconut on a large piece of parchment paper. About 4-11 inches in size. Do this on 2 sheets of parchment paper.
- Carefully place the marshmallow mixture in a line on the coconut forming a log.
- Sprinkle shredded coconut on top and sides and tightly roll into a log. Wrap in plastic wrap to secure and place in refrigerator for 2 hours to chill.
- With a sharp knife, slice Church Window Cookies in slices about ½ inch thick.
- Store in a cool airtight container for up to a week.
- Store: Store in an airtight container and in a cool environment, or the refrigerator, for up to a week. Instead of individual cookies, you can also store the log as it is before slicing it. This way you can cut slices as and when you need.
- Freeze: Freeze the log whole and let it defrost at room temperature before slicing it, or freeze the slices individually by wrapping them separately in plastic wrap to prevent them from sticking together. Store in an airtight container or in a Ziploc bag, and in the freezer for up to 3 months.