Church window cookies are sweet simple treats that have origins rooted in history. While considered a retro recipe, these colorful cookies please generational palates. Kiddos love helping with this delicious recipe that beautifies any cookie platter.
In the meantime, you are gonna’ love these!
- Super chocolatey.
- Very little effort translates to an eye-catching treat.
- Great way to involve the kids.
- They make people stop and do a double-take!
How To Make Church Window Cookies Recipe
Making these awesome cookies is as easy as melting your chocolate, adding the other ingredients, and forming a log in waxed paper. Then just let it harden up in the fridge, slice and enjoy! Easy Peasy!
The recipe for these church window cookies is pretty flexible and they’re so easy to throw together. The main thing to remember is to melt the chocolate over low heat. You don’t want it scalding or you’ll melt the marshmallows!
Melting Chocolate- Remember that chocolate melts at about 93°- which is why it melts in our 98° mouths! When you’re melting chocolate to cooking with, careful to not overheat. Go low and slow with the heat or you can always use a double boiler for gentle indirect heat.
Wax Paper- Make sure your wax paper sheets are long enough that you’ll be able to twist the ends- think Tootsie Roll style.
Church Windows Recipe Ingredient Notes
One of the best things about these scrumptious little cookies (aside from the taste) is that they come together with just a handful of ingredients. Here’s whatcha need to make ‘em happen!
Chocolate – I use semisweet chips for these cookies. They taste and melt great. Try out different types of chocolate. Dark and milk chocolate can be swapped out without any adjustment to the recipe. Dark chocolate will cut the sweetness level back dramatically!
Church Windows Recipe Microwave Version- To melt chocolate in the microwave, the same rules apply- low and slow. Like what I did to my microwave fudge!
- Place the butter and chocolate in a microwave-safe bowl. Start with no more than 30 seconds and watch it like a hawk.
- As soon as the chocolate starts to get shiny, stop, and stir. If they need a little longer, go at 15-second intervals, stirring in between.
- If your microwave likes to cook hot, decrease the power to 50% and do short 15-30 second bursts, stirring in between.
- Once everything is melted and smooth, stir in the marshmallows and walnuts. Allow cooling. Follow the original recipe for shaping and coating instructions.
Marshmallows – You know, those little miniature pastel colored ones.
Walnuts – You can buy roasted walnuts or if you have the raw variety, toasting is super simple and super important! Toasting nuts brings out their flavor and helps increase their shelf life. Simply spread on a dry baking sheet and bake at 350° for about 10 minutes or until they smell yummy!
Coconut Alternatives – The outside coating of the log is limited only by your imagination! You can try finely chopped nuts, crushed peppermints, holiday sprinkles, or even flakes of a different type of chocolate.
Storing chocolate is kind of an art form. You’ll want to keep these little gems in a cool dry place but not in the fridge. Chocolate reacts to the moisture in the icebox very negatively.
Your cookies should be kept in an airtight container or sealed bag and preferably below 70 degrees. For best results, you’ll also want to keep them protected from light.
Can You Freeze This?
Yes!! These little babies freeze beautifully. When it comes to church window cookies, you can freeze the entire log or individual cookies. They do need to be wrapped really well to maintain freshness. I suggest two layers of cling wrap before going into the freezer bag.
Simply slow thaw in a cool dry place. Just remember that chocolate takes on surrounding smells. So, keep it in an airtight container even after it comes out of the freezer.
Make Ahead Tips
These beautiful cookies store so well, they’re the perfect make-ahead treat. If you utilize proper storage practices, they stay fresh and yummy for weeks. Of course, you can always keep a batch in the freezer and pull them out the day before you need them.
How Long Can You Keep This In The Fridge?
You really don’t want to keep these cookies in the fridge. Putting them in the fridge could result in chocolate bloom (ie fat bloom, sugar bloom).
The combination of temperature change and humidity can cause the sugar to rise to the surface and/or the fat solids to separate. It doesn’t look very appetizing.
Besides, chocolate tends to take on the flavors of surrounding foods so it could taste like anything in your fridge.
There are lots of different ways to make this church window cookies recipe your own. Here are just a few popular suggestions.
- You can surely add peanut butter to this! Lots of people add a half cup of peanut butter to these cookies. It’s best to use smooth peanut butter to avoid them getting too ‘nutty.’ You can also take things a step further and make peanut butter pretzel bites or no bake peanut butter bars. One of the most popular recipes is buckeye recipe.
- If this church window inspires you, then you may want to try rocky road fudge, just add butterscotch chips and no need to roll!
- If you are a fan of white chocolate and caramel, you can make polar bear paws!
- Sometimes after throwing together a batch of these cookies, I like to steal an afternoon moment with a yummy avalanche cookie and a cup of coffee.
This gorgeous church window cookies recipe is a kid-approved treat fit for any cookie plate or gift basket. Here are some other no bake cookies recipes you may love.
- Rum Balls – Flavor punch that disappears fast!
- Bourbon Balls – Chocolate covered bite-size bliss.
- Christmas Crack – Maybe the best treat ever!
- White Chocolate Caramel Fudge – White chocolate fudge with a lovely caramel swirl pattern.
- Rudolph Noses – easy, three-ingredient, kid-friendly recipe
Church Window Cookies
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter cubed
- 1 package (10 ounces) pastel miniature marshmallows
- 1/2 cup chopped walnuts toasted
- 2 cups flaked coconut
- In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts.
- Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.
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