Every holiday season, my kitchen transforms into a bustling hub of laughter, love, and the sweet aroma of baked goods. Among the many treats that grace our table, Church Window Cookies hold a special place in my heart. These delightful no-bake cookies remind me of my grandmother, who would whip them up with a twinkle in her eye and a story to share. As a child, I would sit on the counter, eagerly waiting for the moment I could help mix the ingredients, and of course, sneak a few marshmallows along the way!
What Makes It Special
Church Window Cookies are not just a treat; they are a celebration of togetherness and creativity. Here’s why this recipe stands out:
- No-Bake Convenience: Perfect for busy holiday schedules, these cookies require no oven time, making them a quick and easy option.
- Colorful and Fun: The vibrant marshmallows create a beautiful mosaic effect, reminiscent of stained glass windows, which is sure to impress guests.
- Customizable: You can easily adapt the recipe by adding nuts, dried fruits, or even different types of chocolate to suit your taste.
- Family Tradition: Making these cookies has become a cherished tradition in my family, passed down through generations, bringing everyone together.
Gather Your Ingredients
Prep Time: 20 minutes | Chill Time: 2 hours | Servings: 24 cookies
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows
- 1 cup chopped nuts (optional)
- 1 cup shredded coconut (optional)
Step-by-Step Instructions
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In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth.
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Remove from heat and stir in the cocoa powder, powdered sugar, and vanilla extract until well combined.
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Fold in the mini marshmallows and nuts or coconut if using, ensuring they are evenly coated with the chocolate mixture.
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Spread the mixture onto a sheet of wax paper, shaping it into a log. Roll it tightly and twist the ends to seal.
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Refrigerate for at least 2 hours or until firm. Once set, slice into rounds to reveal the beautiful “windows” of marshmallows.
My Pro Tips
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For a festive touch, try using colored mini marshmallows or adding a sprinkle of sea salt on top before chilling.
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If you prefer a richer flavor, substitute dark chocolate chips for semi-sweet.
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To make slicing easier, let the log sit at room temperature for a few minutes before cutting.
What to Serve With It
- A warm cup of hot cocoa or coffee
- Vanilla ice cream for a delightful dessert pairing
- Fresh fruit platter for a refreshing contrast
FAQs
Q: Can I make these cookies ahead of time?
A: Absolutely! They can be made up to a week in advance and stored in the refrigerator.
Q: What if I don’t have mini marshmallows?
A: You can cut regular marshmallows into smaller pieces or use chocolate-covered marshmallows for a twist!
The Heart of the Dish
Church Window Cookies are more than just a dessert; they are a symbol of love and family traditions. Each bite takes me back to those cherished moments spent in my grandmother’s kitchen, surrounded by family and laughter. I hope this recipe brings as much joy to your home as it has to mine.
Your Turn
Now it’s your turn to create these delightful cookies! I invite you to try this recipe, make it your own, and share your experiences. Whether you stick to the classic version or add your unique twist, I can’t wait to hear how they turn out!
Church Window Cookies: A No-Bake Holiday Classic with Marshmallows and Chocolate
Ingredients
- 1 cup chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1/2 cup chopped nuts (optional)
- 1/2 cup shredded coconut (optional)
- Wax paper for shaping
Instructions
- In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth.
- Remove from heat and stir in the cocoa powder, powdered sugar, and vanilla extract until well combined.
- Fold in the mini marshmallows and nuts or coconut if using, ensuring they are evenly coated with the chocolate mixture.
- Spread the mixture onto a sheet of wax paper, shaping it into a log. Roll it tightly and twist the ends to seal.
- Refrigerate for at least 2 hours or until firm. Once set, slice into rounds to reveal the beautiful “windows” of marshmallows.
Nutrition Information
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