Vintage Cathedral Window Cookies are an easy, no-bake chocolate cookie filled with colored mini marshmallows and crunchy walnuts. Roll them in coconut for extra flavor!
A Classic, Colorful No-Bake Cookie
When I found this Cathedral Window Cookie recipe in a church cookbook from the 1960s, I knew I had to share it here. It’s a roll and slice recipe that is made when melted chocolate is poured over soft pillowy marshmallows and crunchy walnuts.
Honestly, the mixture will look like a mess at first, but after being rolled and chilled in the fridge, it will set. Then it will take on the classic taste and texture of chocolate marshmallow fudge with lots of mix-ins.
Once the cookie log is sliced, the fruity marshmallows will reveal a cool effect that mimics stained glass windows (they are also called Stained Glass Window Cookies or Church Window Cookies). It’s so beautiful!
These cookies are great for holiday cookie exchanges, gift giving, or on a platter of Christmas treats.
Enjoy! Kate
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Ingredients
- The fruity colored mini marshmallows are the signature ingredient for making the stained glass window effect. If you’re making these for Christmas and want to make them extra festive, get two packages and pick out the pink and green ones only for this recipe. The leftover yellow and orange ones can be used for dreamsicle salad or glorified rice (or another batch of cathedral window cookies for Easter!).
- I prefer to use semi-sweet chocolate instead of milk chocolate chips so that the cookies don’t become overly sweet.
How to Make Cathedral Window cookies
- Melt the butter and chocolate chips in a saucepan until melted. Let cool for 10 minutes.
- Place the mini marshmallows and chopped walnuts in a large bowl.
- Pour the cooled chocolate mixture over the top, and stir to combine.
- Divide the coconut between two sheets of plastic wrap, then divide the chocolate marshmallow mixture into two parts, and spread it gently down the length of the coconut on each sheet of plastic wrap.
- Use the plastic wrap to help you shape the chocolate marshmallow mixture into a log, coated with the coconut.
- Repeat this step with the second sheet of plastic wrap so that you end up with two cookie log rolls. Wrap tightly with the plastic wrap.
- Refrigerate for two hours, then slice into ½-inch pieces. Serve either cold or at room temperature.
Variations on Cathedral Window Cookies
- If you’re not a fan of walnuts, use a different nut. You could replace them with chopped pecans, almonds, or peanuts.
- The same is true for the marshmallows. You can replace the fruity colored marshmallows with regular mini marshmallows or other specialty flavored marshmallows like peppermint.
- You don’t have to roll the cookie log. You can leave it plain and leave out the coconut completely if desired.
- You don’t have to roll the cookie log. You can leave it plain and leave out the coconut completely if desired.
- You don’t have to roll the cookie log. You can leave it plain and leave out the coconut completely if desired.
More Old Fashioned Cookie Recipes
I love old fashioned cookies during the holidays. There are so many fun options, and they are great for cookie exchanges. Here are a few more of my favorites.
- Grandma’s Rum Balls
- Chocolate Drop Cookies
- Thumbprint Cookies with Icing
- Corn Flake Candy
- Old Fashioned Spritz Cookies
📖 Recipe
Cathedral Window Cookies
These easy, no-bake chocolate cookie are filled with fruity marshmallows and crunchy walnuts. Roll them in coconut for extra flavor!
Ingredients
- ½ cup butter (1 stick)
- 2 cups semi-sweet chocolate chips
- 10 oz multi-colored mini marshmallows (one 10-oz package)
- 1 cup chopped walnuts
- 2 cups shredded sweetened coconut (one 7-oz package)
Instructions
- Place ½ cup butter and 2 cups semi-sweet chocolate chips in a saucepan over medium low heat. Cook, stirring constantly, until just melted (this should only take a minute or two).
- Let mixture cool for 10 minutes so the marshmallows don’t melt when added.
- Prepare the 10 oz multi-colored mini marshmallows and 1 cup chopped walnuts by placing them in a large bowl. Once cooled, pour the chocolate mixture over the top, and stir to combine.
- Divide the 2 cups shredded sweetened coconut in half, and spread each portion down the center of a sheet of plastic wrap. Divide the chocolate marshmallow mixture in a half and spread it down the length of the coconut on each sheet of plastic.
- Use the plastic wrap to help you shape the chocolate marshmallow mixture into a log, coated with the coconut. Repeat this step with the second sheet of plastic wrap so that you end up with two cookie logs.
- Wrap each cookie log tightly with plastic wrap. Refrigerate both logs for 2 hours, or until firm.
- Slice into ½ inch pieces. Serve either cold or at room temperature.
Notes
You may not need all the coconut. The 2 cups ensures you have enough to coat both rolls nicely but some will fall off.
Storage Info
- Store in the refrigerator or at room temperature.
- Tightly seal and freeze for up to 3 months. For easier storage, freeze before slicing.
Variations
- Use a different nut, like chopped pecans, almonds, or peanuts.
- Replace the fruity marshmallows with regular mini marshmallows or other specialty flavored marshmallows.
- Leave the coconut off.
- Roll the cookie log in sprinkles, very finely chopped nuts, or crushed cookies instead of coconut.
- Substitute other flavors of baking chips like peanut butter, caramel, white chocolate, or mint.
Nutrition
Calories: 216kcalCarbohydrates: 19gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 11mgSodium: 13mgPotassium: 129mgFiber: 2gSugar: 13gVitamin A: 127IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
Did You Make This Recipe?Please leave a star rating and comment!
Is a family favorite! A recipe that I cherish from my grandmother. My mother always made these from my grandmothers recipe. I love making them as well.
I love hearing stories like that! Thanks, Cindi!