If you’re looking for a cookie that’s unlike all the others – in terms of both appearance and flavor – then you definitely need to try out these church window cookies. While they could also be referred to (lovingly) as Grandma’s Candy Bowl Cookies, just based on everything that’s in them, it’s easy to see why they’re called church window cookies; those adorable mini marshmallows give the desired effect of stained glass windows…(and they make the cookies surprisingly light and airy).
So, what else is in them, you ask? Using chocolate as the base and binder that holds things together, and mini marshmallows making up the dramatic look, flavor and texture of the recipe, we also added in walnuts and coconut to provide a little more of a crispy, crunchy element, along with vanilla extract and sea salt for a little more depth of flavor.
Once set up, these cookies have got everything you could possibly need or want in a dessert. Plus, you don’t need to turn on the oven to make them! They’re great for if you’ve got little ones cooking with you, and they’re just so fun and easy and delicious that there’s no reason not to make a batch today!
Church Window Cookies
Ingredients
- 1 (12 oz.) bag semi-sweet chocolate chips
- 1 (10 oz.) bag multi-colored mini marshmallows
- 1 cup walnuts, finely chopped
- 1 1/2 cups shredded coconut
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 teaspoon vanilla extract, optional
- 1/4 teaspoon sea salt, optional
Preparation
- In a large, microwaveable bowl, melt butter and chocolate chips in 20-second increments, stirring in between, until fully melted and smooth.
- Stir in walnuts and vanilla or sea salt, if using, then set aside and let cool slightly.
- Spread out 2 large sheets of plastic wrap (separately, not one on top of the other) and spread shredded coconut liberally out on both pieces, leaving a border around the edges of plastic wrap.
- Once chocolate has cooled slightly, but is still warm and malleable, fold mini marshmallows into mixture until fully incorporated.
- Transfer chocolate marshmallow mixture to plastic wrap, 1/2 mixture on each sheet of plastic wrap, and use edges of plastic wrap to form two logs that are 1 1/2-2 inches around. Tightly seal cookie “dough” and refrigerate for at least 1 hour, or until set.
- Remove log from refrigerator and slice into cookies and enjoy!
Recipe adapted from The First Year