Cathedral Window Cookies Chocolate

Cathedral Window Cookies are a colorful holiday treat that always brings back memories of family gatherings and childhood excitement. Their fruity mini marshmallows peeking through glossy chocolate truly look like the stained glass windows in a cathedral, making them as fun to look at as they are to eat.

I first made these for a cookie swap, and ever since, they have been a festive must every Christmas in my house. Even the kids love getting involved with the rolling and slicing.

Ingredients

• Semi sweet chocolate chips: main base and chocolate flavor so use a quality brand for smooth melting
• Butter: helps the chocolate stay silky and easy to slice later look for unsalted for best control of flavor
• Eggs: added for richness and structure use room temperature eggs to prevent the chocolate from seizing
• Mini Funmallows Marshmallows: give the signature color and chewy texture you want the colored kind for the classic look
• Chopped walnuts or pecans: add crunch and mild nuttiness always use fresh and unsalted nuts for the best flavor
• Parchment or wax paper: used to roll and shape the cookies it also prevents sticking
• Confectioners sugar: acts as a nonstick coating and adds a pretty finishing touch make sure yours is lump free for even dusting

Instructions

Melt the Chocolate and Butter:

Begin by adding the chocolate chips and butter to a medium saucepan. Slowly melt over low heat to keep the chocolate smooth. Stir constantly until just blended and glossy.

Mix in the Eggs:

Take the saucepan off the heat. Quickly add the beaten eggs while stirring well. The chocolate mixture should not be too hot to avoid scrambling the eggs. This step helps the cookies set up when chilled.

Combine Marshmallows and Nuts:

Place all the mini marshmallows and your chopped nuts into a large mixing bowl. Toss gently to combine. This ensures even distribution later.

Pour and Mix Chocolate Mixture:

Pour the warm chocolate mixture over the marshmallow and nut mix. Stir gently and thoroughly with a spatula until everything is well coated and every bite will have chocolate.

Shape and Chill the Rolls:

Lay out a long sheet of parchment or wax paper on your counter and coat it with a light snowfall of confectioners sugar. Spoon the mixture into four even portions and shape each one into an eight inch log by rolling tightly in the paper. Wrap up snugly and twist the ends closed.

Chill and Slice:

Move the wrapped logs to the fridge for at least three hours or until they are very firm. Once set use a sharp knife to slice into half-inch pieces. The cookies should hold their shape revealing those beautiful colorful windows.

My favorite part is always that first slice revealing all the vibrant marshmallow colors inside. When my little niece saw them for the first time she gasped and called them magic window cookies. Now it is a family tradition.

Storage Tips

Keep sliced cookies in an airtight container in the fridge. They will stay fresh for up to a week. For longer storage freeze the uncut rolls and slice just before serving so they taste as fresh as the day you made them.

Ingredient Substitutions

You can use milk chocolate chips or dark chocolate chips in place of semi sweet for a different flavor profile. If allergies are a concern swap the nuts for pretzel bits or crunchy granola. Vegan marshmallows and plant based butter also work well if needed.

Serving Suggestions

Arrange slices on a holiday cookie tray grouped with other classic cookies. For a playful effect try stacking them in a tower or placing around a mug of hot cocoa. They are a beautiful edible gift when stacked in a clear bag and tied with a ribbon.

Cultural and Historical Context

Cathedral Window Cookies date back to mid century American kitchens where creative home bakers loved no bake treats. Their bright appearance made them a favorite at church potlucks and cookie exchanges. Kids were always drawn to their fun colors.

Seasonal Adaptations

Sprinkle crushed peppermint over the chocolate for a wintery taste Use only pastel marshmallows for a spring or Easter themed version Try holiday sprinkles rolled inside for extra festive fun

Success Stories

I once brought these to an office party and they disappeared before anything else on the dessert table. Friends often ask me for the recipe and kids call them stained glass cookies.

Freezer Meal Conversion

To freeze shape the chocolate mixture into rolls and wrap tightly in plastic then in foil. Thaw slightly before slicing but serve cold for best texture. Having a roll or two on hand means last minute guests are always treated to something special.

Try Cathedral Window Cookies for your next holiday gathering they are sure to delight both kids and adults with their festive look and fun flavor. Enjoy every colorful bite.

Common Recipe Questions

→ Can I use different nuts in Cathedral Window Cookies?

Yes, you can substitute walnuts for pecans or even use almonds. Choose your favorite nut or omit them for a nut-free version.

→ How long should the cookie rolls chill before slicing?

It's best to chill the rolls for several hours or until they are firm enough to slice cleanly, usually at least 4 hours or overnight.

→ Can I freeze Cathedral Window Cookies?

Yes, these cookies freeze well. Wrap the rolls tightly in plastic wrap and freeze. Slice when partially thawed for best results.

→ Are there alternatives to parchment or wax paper?

You can use plastic wrap to form and chill the rolls if parchment or wax paper is unavailable. Dust with confectioner's sugar for easier handling.

→ How do I prevent the chocolate from cooking the eggs?

Allow the melted chocolate and butter to cool briefly before mixing in beaten eggs. Stir quickly and thoroughly to incorporate without scrambling.