Church Window Cookies

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Here is a classic no-bake Christmas cookie that is bright in color and sweet as can be. Church window cookies are a delicious mix of colorful mini marshmallows, shredded coconut, chocolate, and a sprinkle of walnuts.

A plate of chocolate-covered Church Window Cookies with colorful mini marshmallows sits on a striped cloth, wooden measuring spoons in the background—perfect for fans of classic no bake cookies.

This sweet confection is a no-bake dessert that takes minimal effort to make. Then slice and serve up these bite-size squares of colorful candies that are studded with color. Any age range will gobble up these church window cookies!

If you want more classic sweet treats, try my saltine cracker candy. This is a recipe that has been around forever and still wins over a crowd. Or try my tried and true Martha Washington candy.

Ingredients Needed

Ingredients for Church Window Cookies displayed on a white surface: sweetened shredded coconut, chocolate chips, walnuts, a stick of butter, and mini marshmallows—perfect for these easy no bake cookies.

See the recipe card at the bottom of the post for all ingredients and quantities.

Chocolate – I used semi-sweet chocolate chips for the base of this no-bake cookie recipe.

Butter – Real butter is recommended for this treat. It can be cold as you will melt in the pan.

Mini Marshmallows – What makes these church window cookies so unique is the pastel-colored marshmallows. So reach for colored marshmallows.

Nuts – Walnuts that are toasted and chopped are what I used for adding a crunch and salty component to the treat.

Coconut – Shredded sweetened coconut is going to add a nice sweetness to the dessert and chew in each bite.

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Substitutions and Variations

Chocolate: Here are some ways to change up the overall flavor of these church window cookies.
Chocolate Chips – Milk chocolate or even white chocolate chips work great for mixing in the cookie mixture.
Bar Chocolate – You can also use bar chocolate that you finely chop into pieces to melt. Quality chocolate is key as it is going to offer better flavor.
Mix-Ins: Want to change up the flavor of the cookies? Here are some mix-in ideas that will elevate the flavor.
Nuts – Leave them out or swap the type. Pecans, sliced almonds, peanuts, cashews, or more can be used.
Dehydrated Marshmallows – You can buy or make dehydrated marshmallows for a different crunchy texture to the treats.
Crushed Cookies – Chop up some cookies or even candy bars and mix in with the marshmallows and nuts. This will add more flavor to the mixture.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Church Window Cookies

Three-step visual of making Church Window Cookies: 1. Chocolate chips and butter in a pan, 2. Marshmallows and nuts added, 3. Rolled No Bake Cookies coated in shredded coconut on parchment paper.

In a saucepan, you will add your butter and chocolate chips in the pan. Then turn on low heat and allow the mixture to melt. Stirring occasionally. Once melted, remove it from the heat and then allow it to cool a bit.
Mix in the nuts and the marshmallows.
Divide the mixture between 3 pieces of parchment paper. Shape the chocolate with the parchment paper into logs and roll in shredded coconut.
Wrap the logs in fresh parchment paper and then place them in the fridge to set up.
Slice into 1/2-1 inch thick slices. Serve and enjoy.

A plate with slices of Church Window Cookies—a no bake dessert made of colorful mini marshmallows, chocolate, nuts, and a coating of shredded coconut.

Tips for Success

Make sure to heat the mixture on low. If you overheat the chocolate you run the risk of it burning. Stir often as well while it is being heated up on the stovetop.

Allow the chocolate mixture to cool a bit before you mix in the nuts and marshmallows. If you add it in right after you remove the chocolate from the stovetop, it will melt the marshmallows.

Using parchment paper is going to allow you to work with the chocolate mixture and create the uniform looking logs.

If you don’t have parchment paper you could use aluminum foil or a plastic wrap for working to shape the chocolate in the logs. If you used your hands you will find it creates quite a bit of a mess on your hands.

How to Store and Freeze

Room Temperature: You can store your church window cookies at room temperature in a sealed container for 5-7 days.

Freezing: Extend the shelf life even more and freeze for 3 months. Freeze in a single layer in a container and then thaw on the counter or eat straight from the freezer.

A hand holds a slice of No Bake Church Window Cookies, made with colorful marshmallows, chocolate, nuts, and shredded coconut.

Recipe FAQs

Is rocky road the same as church window cookies?

While the two use similar ingredients to be made, the rocky road fudge or candy is different than a church window cookie. Both are vintage recipes that are eaten around the holiday season.

What is the religious meaning of stained glass windows?

Stained glass windows were made and featured in church windows to represent stories in the bible. It offers a pretty presentation to the world as cars and people passed by the church.

Can I swap out the coconut in the recipe?

Use powdered sugar to dust the cookies, crushed graham cracker crumbs, or even nuts for a change to the shredded coconut.

Does this recipe double well?

Reach for a large saucepan and use to making a larger batch of cookies if you would like. Just work in batches when you are shaping the logs, rolling in coconut flakes, etc. This is a recipe that doubles or even triples well!

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Church Window Cookies

Author: Miranda Couse

Church window cookies are a delicious mix of colorful mini marshmallows, shredded coconut, chocolate, and a sprinkle of walnuts. They’re the perfect no bake christmas cookie.

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Prep Time 20

Cook Time 0

Chill Time 2

Total Time 2 20

Course Dessert

Cuisine American

Servings slices

Calories 110 kcal

Ingredients

▢ 2 cups semi-sweet chocolate chips
▢ 1/2 cup butter sliced
▢ 10 ounces pastel mini marshmallows
▢ 3/4 cup chopped walnuts toasted
▢ 2 cups sweetened shredded coconut

Instructions

In a large saucepan, add the chocolate chips and butter. Place over low heat and heat the chocolate chips and butter just until melted and smooth while stirring occasionally.
Remove from heat and set aside to cool slightly until it still appears melted but no longer hot enough to melt the marshmallows.
Add the walnuts and marshmallows to the cooled chocolate mixture and stir to evenly distributed.
Divide the mixture evenly between 3 pieces of parchment paper.
Using the parchment paper, shape the chocolate mixture into an 8-10 inch log.
Remove the parchment paper and gently roll them in the shredded coconut.
Wrap the parchment paper back around the logs and place in the fridge to chill for at least 2 hours or up to overnight.
Once the logs are set up, slice into ½-1 inch slices.
Store in an airtight container at room temperature for 5 to 7 days.

Notes

Walnuts: You can use peanut, cashews or pecans if you prefer.

Mini Marshmallows: You can use regular mini marshmallows if you like.

Storage: Store leftovers in airtight container in the fridge for up to a week.

Freezing: Wrap the logs in wax paper and place into a freeze-safe container or a zippered freezer bag. They will last in the freezer for up to 3 months.
Thaw by placing them in the fridge overnight.