Have a good time getting creative in the kitchen with these delicious Church Window Cookies. Not only do they look amazing, but they’re also full of flavor and fun to prepare with simple ingredients.
When you want something unique, delicious, and sweet, try this recipe for stained-glass Window Cookies. They are colorful and pimp up every cookie plate. Preparing these cookies is easy, so you don’t need to worry about having any special culinary skills. With the right ingredients and a bit of prep and cook time, you can have the tastiest cookies ready to devour in no time.
FAQ
- Do I have to use walnuts? No, you don’t have to use walnuts. However, they do add flavor and contribute to the texture. If you don’t like walnuts, you can replace them with pecans.
- Which marshmallows do I need to use? Because you’re making these Church Window Cookies, be sure to use pastel-colored marshmallows to give your cookies that special touch. You can easily use homemade marshmallows.
- How long will it take to prepare the cookies? It won’t take too long to prepare these tasty cookies. In fact, it takes roughly 15 minutes to prepare the cookies. However, you’ll need to let them chill for several hours.
- How many cookies does this recipe make? The recipe yields a minimum of 28 cookies and up to 30 cookies, so you’ll have more than enough to go around. You can always double the recipe to have more cookies when hosting events.
- What Chocolate can I use?: You’ll melt the chocolate down and combine it with other ingredients. If you prefer a stronger taste, you can also use bitter chocolate with about 60% or 70% pureness.
Tips and Tricks
- Be sure to wait for your melted chocolate to cool down enough so that it won’t melt your pastel marshmallows. If you pour it over the marshmallows while they’re still hot, they’ll start to melt, and you don’t want that to happen.
- If you don’t like semi-sweet chocolate chips or don’t have them available to use for these cookies, it’s fine to use milk chocolate chips as a replacement for them.
- When using walnuts or pecans, you’ll need to chop them into fine pieces before you add them to the recipe. It’s easy to chop them by placing them in a food storage bag and rolling them over with a rolling pin.
Variation Options
You can use different types of chocolate when preparing these cookies, such as milk chocolate or dark chocolate instead of semi-sweet chocolate. In addition, you can skip the coconut if you don’t like it or are allergic to it.
Check out the other cookie recipes.
Ingredients
- 2 cups semi-sweet chocolate chips
- ½ cup unsalted butter = 1 stick
- 1 bag pastel mini marshmallows 10.5 oz
- 1 cup walnuts or pecans finely chopped
- 2 cups shredded sweetened coconut
Instructions
- In a heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently. Be sure to stir often enough to keep the chocolate from clumping or burning.
- Remove the mixture from the heat and let it cool for up to 10 minutes, so it doesn’t melt the marshmallows.
- While chocolate is cooling, prepare the rolling station by laying out 2 large pieces of parchment or wax paper on a working surface and evenly spread 1 cup of coconut.
- In a large bowl, mix the marshmallows and nuts.
- Add melted, warm chocolate over marshmallow mixture and stir to combine well.
- Divide the mixture in half and place on top of the coconut on parchment paper.
- Shape into logs and roll up tightly in the paper. Twist ends tightly.
- Refrigerate for 2-4 hours or until firm enough to cut. To save time, you can also freeze them for about 15 minutes to get a clean cut.
- Slice into ¼ inch thick cookies.
- Store the cookies in an airtight container in a single layer with parchment paper separating layers. You can also store them in the fridge.
Nutrition
Nutrition information isn’t always accurate.
Equipment
Recipe Video
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