Chocolate Church Window Cookies

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.

Why You’ll Love This Recipe

These Chocolate Church Window Cookies are not only visually stunning but also delightfully delicious. They offer a unique combination of textures and flavors, with the gooey marshmallows, rich chocolate, crunchy walnuts, and sweet coconut. Perfect for holiday gatherings or a fun baking project with the kids, these cookies are sure to become a beloved treat in your home.

Kitchen Equipment You’ll Need

• Large microwaveable bowl
• Spatula or mixing spoon
• Plastic wrap
• Refrigerator
• Knife for slicing

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

Step-by-Step Instructions

1. In a large, microwaveable bowl, melt butter and chocolate chips in 20-second increments, stirring in between, until fully melted and smooth.
2. Stir in walnuts and vanilla or sea salt, if using, then set aside and let cool slightly.
3. 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.
4. Once chocolate has cooled slightly, but is still warm and malleable, fold mini marshmallows into mixture until fully incorporated.
5. 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.
6. Remove log from refrigerator and slice into cookies and enjoy!

Tips for Success

Ensure that the chocolate mixture is cool enough not to melt the marshmallows when they are folded in. Also, make sure to wrap the logs tightly to maintain their shape during refrigeration.

Additional Tips or Variations

For a nut-free version, you can substitute the walnuts with crushed pretzels for a salty crunch. Feel free to experiment with different types of nuts or add dried fruits like cranberries for added flavor.

Nutritional Highlights (Per Serving)

Each serving of Chocolate Church Window Cookies is approximately 150 calories, with 10g of fat, 15g of carbohydrates, 1g of fiber, and 2g of protein.

Frequently Asked Questions (FAQ)

Can I use dark chocolate instead of semi-sweet? Absolutely! Dark chocolate will give a richer flavor to the cookies.

How should I store the cookies? Store them in an airtight container at room temperature for up to a week.

Can I freeze the cookie dough logs? Yes, you can freeze them for up to three months. Just thaw in the refrigerator before slicing.

Conclusion

These Chocolate Church Window Cookies are a delightful addition to any cookie platter. We hope you enjoy making and eating them as much as we do. Don’t forget to share your experiences and any creative twists you tried with this recipe. Happy baking!