Old-fashioned church window cookies (also called cathedral windows or chocolate marshmallow log) are an easy no-bake Christmas treat made with colorful mini marshmallows and coconut.
Church Window Cookies—also known as Cathedral Windows, Church Window Squares, or Chocolate Marshmallow Log—are a nostalgic, no-bake holiday treat. Tiny colored marshmallows are mixed into a rich chocolate mixture, formed into a log, rolled in coconut, chilled, and sliced into beautiful rounds that resemble stained glass. They’re ideal for a Christmas cookie platter, gift tins, or any festive gathering.
This recipe has been a family favorite for decades. I learned it from a friend who shared her handwritten card at my bridal shower many years ago—every Christmas I love pulling that card back out and making the same simple, dependable treat.
Ingredients you’ll need for Church Window Cookies
Use the ingredients below to make about 24 slices. Exact measurements are listed further down with the instructions.
- Butter: melts with the chocolate to form the base.
- Semi-sweet chocolate: baking squares or chocolate chips both work.
- Egg (optional): the original calls for one raw egg, but the cookies work fine without it.
- Powdered sugar: thickens the chocolate so it holds the marshmallows in place.
- Colored mini marshmallows: these create the “stained glass” effect when sliced.
- Flaked coconut: used for coating the log—larger flakes look attractive.
- Nuts (optional): chopped walnuts or pecans add crunch, if desired.
Church Window Cookies (Chocolate Marshmallow Log)
Yield: 24 slices
Prep Time: 10 minutes
Cook Time: 2 minutes (melting)
Total Time: 12 minutes plus chilling
Easy no-bake holiday cookie featuring colored mini marshmallows folded into a chocolate mixture, rolled in coconut, chilled and sliced into pretty rounds.
Ingredients (approximate)
- 1/2 cup butter
- 1 1/2 squares semi-sweet baking chocolate (about 1 1/2 oz / 42 g) — or 1/4 cup semi-sweet chocolate chips
- 1 egg, optional
- 2 cups powdered sugar
- 1 package small colored mini marshmallows
- 1 package flaked coconut (enough to coat the log)
- 1/2 cup chopped nuts, optional
Instructions
- In a microwave-safe bowl, combine the butter and chocolate. Microwave in short bursts (about 1 minute, stir, then 30 seconds) until melted and smooth. Stir thoroughly. Times may vary by microwave.
- Let the chocolate mixture cool for a minute or two. If using an egg, add it now along with the powdered sugar and beat until smooth. If you prefer not to use a raw egg, omit it—the mixture still comes together nicely.
- Gently fold in the colored mini marshmallows (and nuts, if using) until they are evenly coated with the chocolate mixture.
- Spread a generous layer of flaked coconut down the center of a large sheet of wax paper or parchment.
- Spoon the marshmallow-chocolate mixture onto the coconut. With wet hands (dip briefly in hot water and shake off), shape the mixture into a compact log. Sprinkle more coconut over the top, then wrap the log tightly in the wax paper.
- Chill in the refrigerator for at least 30 minutes. When well chilled, unwrap and slice into 1/4–1/2 inch rounds to reveal the colorful “stained glass” marshmallows.
Notes
Chocolate: 1 1/2 squares of semi-sweet baking chocolate equals roughly 1 1/2 ounces (42 g). You can substitute about 1/4 cup semi-sweet chocolate chips.
Egg: The original vintage recipe uses one raw egg. If you’re uncomfortable using raw egg in a no-bake recipe, leave it out; the texture and flavor remain good without it.
Nutrition Information (per slice, approximate)
Yield: 24 | Calories: 119 | Total Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 18 mg | Sodium: 52 mg | Carbohydrates: 14 g | Fiber: 1 g | Sugar: 12 g | Protein: 1 g
Step by Step Instructions for Church Window Cookies (with Pictures)
Step 1: Melt the butter and chocolate together
The microwave is the quickest method—heat in short bursts and stir between intervals to avoid scorching the chocolate.
Step 2: Add powdered sugar and egg (optional), then beat
Allow the melted chocolate to cool briefly before adding powdered sugar and the optional egg. Beat until the mixture is smooth and silky.
Step 3: Add marshmallows
Fold in the bright mini marshmallows so each piece is lightly coated in chocolate. The colorful marshmallows give the cookies their stained-glass appearance.
Step 4: Lay out the coconut
Use a generous layer of flaked coconut along the center of your wax paper. Larger flakes create a more festive look.
Step 5: Shape the log
This step can be sticky—wetting your hands with hot water helps you form a tight log without the chocolate clinging to your fingers. Press the mixture firmly, sprinkle coconut on top, and roll it up in the paper.
Step 6: Chill and slice
Refrigerate for at least 30 minutes. A well-chilled log slices into neat rounds that reveal the colorful marshmallows within.
Once sliced, these cookies look bright and festive—perfect for holiday platters or gift boxes.
FAQ for Church Window Cookies
What are church window cookies?
Church window cookies are a classic no-bake holiday treat where colorful mini marshmallows are folded into a chocolate mixture, shaped into a log, rolled in coconut, chilled, and sliced to show bright, jewel-like marshmallows.
What other names do they go by?
They’re also called Cathedral Windows, Stained Glass Candy, Chocolate Marshmallow Log, or simply Chocolate Marshmallow Roll.
Do I have to use the egg?
No. The original recipe includes one raw egg, but it can be omitted safely—texture and flavor remain excellent without it.
Can I use chocolate chips instead of baking squares?
Yes. Substitute about 1/4 cup semi-sweet chocolate chips for 1 1/2 squares (approximately 1 1/2 oz) of baking chocolate.
What if I can’t find colored mini marshmallows?
Colored minis can be seasonal. If you can’t find them, plain white mini marshmallows still work—though you’ll lose the stained-glass effect.
How do I store them?
Wrap the log or slices tightly and keep refrigerated. They hold shape best when cold.
Can I make them ahead?
Yes. Make the log a day or two ahead, keep it wrapped in the fridge, and slice before serving or packaging as gifts.
Can you freeze them?
Yes. Slice first and freeze the rounds flat in an airtight container so they thaw quickly and evenly.
Want some more holiday cookie recipes?
- Soft & Chewy Rolled Sugar Cookie recipe
- Never Fail Fudge
- 5-Minute Microwave Condensed Milk Fudge
- Cranberry Lemon Bars
- Jam Sandwich Cookies (shortcut dough)
- Collection: 75+ Christmas cookie recipes
- Rudolph Cookies (cute and quick)
- Brownie Mix Cookies
- No-Bake Coconut Balls with condensed milk
- Easy Gingerbread Cookies
- Toffee Doodle Cookies with caramel bits
Plan Your Christmas Baking
The holidays are busy—consider making a baking plan or printable checklist to organize cookie batches, gift tins, and menus so you can enjoy the season without last-minute stress.
