Church Window Cookies

Name: Church Window Cookies
Prep time: 20 min
Total time: 2 h 30 min
Yield: 40
Ingredients: 2 c. semisweet chocolate chips (about 12 ounces); 8 tbsp. (1 stick) salted butter, cubed; 1/2 tsp. vanilla extract; 1 (10-ounce) bag colored mini marshmallows; 1/2 c. chopped pistachios or pecans; 2 c. shredded sweetened coconut, finely chopped pistachios or pecans

They taste as magical as they look!

By Ree DrummondPublished: Dec 11, 2025

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the pioneer woman's church window cookies recipe

C.W. Newell

Yields:

Prep Time:

20 mins

Total Time:

2 hrs 30 mins

Have you ever heard of church window cookies? If you haven't, they're this magical sort of retro, no-bake treat made with melted chocolate, butter, colorful marshmallows, and nuts, rolled into a log, and covered in shredded coconut. When you slice it into rounds, you get the cross-section of the marshmallows and nuts, and it looks like a pretty stained glass window you'd find in an old church. Sometimes they're called "stained-glass cookies" or "cathedral cookies," but to me, they're church window cookies!

This is such a sweet, simple, and easy dessert to make around the holidays. They look so cute on festive cookie plates and make excellent homemade food gifts! Plus, the rolls hold up great in the freezer, which means this is one more item you can check off your list before the chaos of Christmas really sets in.

Speaking of chaos, here are a few more no-bake Christmas desserts and no-bake cookies to make your life easier!

Why did the marshmallows melt?

The chocolate was probably still too warm when you added the marshmallows. Let the chocolate sit for 5 to 10 minutes, or until it feels warm—not hot—before folding the marshmallows in.

How do you get clean slices of church window cookies?

Start by making sure the cookie logs are fully chilled and firm—cold logs slice much more neatly. Then use a sharp knife (save the butter knife for something else!) to cut a log into 1/2-inch-thick rounds. For the cleanest slices, wipe the blade between cuts so the chocolate and marshmallows don’t smudge.

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Ingredients

2 cups semisweet chocolate chips (about 12 ounces)
8 Tbsp. (1 stick) salted butter, cubed
1/2 tsp. vanilla extract
1 (10-ounce) bag colored mini marshmallows
1/2 cup chopped pistachios or pecans
2 cups shredded sweetened coconut, finely chopped pistachios or pecans

Directions

1. Step 1In a medium microwave-safe bowl, combine the chocolate chips and butter. Microwave in 15-second intervals, stirring between each, until melted and smooth. Stir in the vanilla. Let the mixture cool until no longer hot to the touch, 5 to 10 minutes.
2. Step 2Place the marshmallows and nuts in a large bowl. Pour the chocolate over the top and toss to coat.
3. Step 3Lay out 2 sheets of parchment or wax paper. Sprinkle each with 1 cup of the coconut or finely chopped nuts to create a coating base.
4. Step 4Divide the marshmallow mixture in half. Spoon each portion into a rough log shape in the center of the prepared papers. Roll the logs in the coating, pressing gently to adhere, and shaping into a log roughly 12 inches long. Wrap tightly in the paper. Chill in the refrigerator until completely firm, at least 2 hours and up to 3 days.
5. Step 5Unwrap and use a sharp knife to cut into ½-inch-thick slices.

Tip: The logs can be made up to 3 days in advance and kept tightly wrapped in the refrigerator. Once sliced, store the cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.