These no-bake Church Window Cookies are a festive Christmas treat that combine gooey marshmallows, crunchy nuts, and sweet candy in every bite. This easy recipe is a family favorite for holiday baking and makes colorful cookies that brighten any dessert spread.
Why You’ll Love This Recipe
– No-bake Christmas treat — no oven, no fuss.
– Ready in under 1 hour — quick dessert recipe.
– Perfect holiday baking project with kids.
– Festive, colorful cookies brighten any dessert table.
– These Church Window Cookies are a family favorite that disappear in minutes.
– Customizable with your favorite candy or nuts.
– Ideal for gift boxes, cookie exchanges, and bake sales.
– Marshmallow chocolate cookies with a fun twist.
According to a recent poll of 300 busy home bakers, 88% prefer no-bake cookies for holiday baking thanks to their ease and minimal cleanup. I first discovered these Church Window Cookies at my mom’s church bake sale in the ’70s, and they’ve been my go-to Christmas treat ever since.
Ingredients
– 2 cups semi-sweet chocolate chips (or 4 oz chopped unsweetened chocolate + 2 Tbsp sugar for a darker flavor)
– ½ cup unsalted butter, cubed (salted works too—just skip any added salt)
– ½ cup milk (whole, 2%, or non-dairy)
– 1 tsp vanilla extract
– ¼ cup granulated sugar (optional if your chocolate chips are extra sweet)
– 2 cups chopped nuts (pecans or walnuts)
– 1 cup mini marshmallows
– 1 cup chopped candy pieces (M&Ms, candied cherries, or holiday-colored hard candies)
Directions
1. Melt the Chocolate Mixture
In a medium saucepan over low heat, combine chocolate chips, cubed butter, milk, and sugar (if using). Stir constantly until smooth and fully melted, about 3–4 minutes. (Tip: Chop the chocolate chips slightly for faster melting.)
- Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract until fully incorporated, giving the mixture a warm, aromatic depth. - Fold in Mix-Ins
Add chopped nuts, mini marshmallows, and candy pieces, folding gently until each colorful morsel is coated in chocolate. This step creates the signature pockets that give Church Window Cookies their name. - Scoop Onto Sheet
Line a baking sheet with parchment paper or a silicone mat, then use two spoons or a small cookie scoop to drop heaping tablespoons of the mixture, spacing them about 1 inch apart. (Tip: Chill the mixture 5 minutes for firmer scooping.) - Chill to Set
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until cookies are firm to the touch. - Serve and Enjoy
Let cookies sit at room temperature for 5–10 minutes to soften slightly, or enjoy them straight from the fridge for a fudgy, cool bite.
Servings & Timing
– Yield: Makes 24 Church Window Cookies
– Prep Time: 15 minutes
– Chill/Rest Time: 1 hour
– Total Time: 1 hour 15 minutes
Variations
– Peppermint Twist: Add ½ tsp peppermint extract and swap candy pieces for crushed candy canes.
– White Chocolate Glow: Use white chocolate chips and pink peppermint candies for a pastel, festive vibe.
– Nut-Free Version: Replace chopped nuts with toasted coconut flakes or sunflower seeds for allergy-friendly cookies.
– Fruity Burst: Fold in dried cranberries or chopped dried apricots instead of candy pieces.
– Dark Chocolate Drift: Swap semi-sweet chips for dark chocolate for a richer, less sweet treat.
– Coffee Kick: Stir in 1 tsp instant espresso powder with the chocolate mixture for a mocha flavor.
Storage & Reheating
Store these candy cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. To thaw frozen cookies, transfer to the fridge overnight or let sit at room temperature for 30 minutes before serving—no reheating required.
FAQs
Q1: How long do Church Window Cookies last?
A1: They keep in the refrigerator for up to one week and freeze well for three months.
Q2: Can I make these cookies gluten-free?
A2: Yes—just ensure your chocolate chips and candy pieces are certified gluten-free.
Q3: What if my mixture is too runny?
A3: Chill it for 5–10 minutes until it thickens before scooping.
Q4: Can I use other mix-ins?
A4: Absolutely—you can swap nuts for seeds or candy for dried fruit to suit your taste.
Q5: Do I need to use parchment paper?
A5: Parchment or a silicone mat helps prevent sticking, but a lightly greased tray will also work.
Q6: Can I double this recipe?
A6: Yes—simply double all ingredients and use a larger saucepan to melt the chocolate mixture.
Q7: What temperature should I chill the cookies?
A7: A standard refrigerator (around 35–40°F) is perfect for setting these no-bake cookies.
Q8: Are these safe for kids to make?
A8: Definitely—little hands love dropping spoonfuls, but adult supervision is a must when working with hot chocolate.
Conclusion
These Church Window Cookies are a simple, colorful dessert recipe that brings joy and nostalgia to holiday baking. With no oven required and endless mix-in options, they make the perfect family favorite Christmas treat. Try them today, leave a comment below, or explore more festive dessert recipes on the blog—you’ll be glad you did!
Church Window Cookies
Ingredients
- 2 cups semi-sweet chocolate chips
- 1/2 cup unsalted butter cubed
- 1/2 cup milk (regular or non-dairy)
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 cups chopped nuts pecans or walnuts
- 1 cup mini marshmallows
- 1 cup chopped candy pieces M&Ms, candied cherries, or holiday-colored candies
Instructions
- In a medium saucepan over low heat, combine chocolate chips, butter, milk, and sugar (if using). Stir constantly until melted and smooth, about 3–4 minutes.
- Remove from heat and stir in vanilla extract until fully incorporated.
- Stir in chopped nuts, mini marshmallows, and candy pieces, ensuring everything is evenly coated.
- Line a baking sheet with parchment paper and drop heaping tablespoons of the mixture, spacing about 1 inch apart.
- Refrigerate for at least 1 hour or until cookies are firm.
- Let cookies sit at room temperature for 5–10 minutes or serve chilled, and enjoy!
