I’ve seen these cookies called a few different things, one of the more popular names being cathedral cookies. However, growing up, we called them stained glass window cookies, which I always thought was fitting since I saw them most often at church potlucks. When I was collecting my favorite recipes from my friends and family before I went off to college, this recipe was passed along to me although there’s no name on the card so I’m not exactly sure who it came from from one of my best friends in high school’s mom. The cookies are just as I remember them, so for the last day of Cookie Week today, I’m sharing them with you. I hope you’ve enjoyed this week of cookies, and I hope it has inspired your cookie baking this holiday season. And of course, don’t forget to enter to win a copy of Decorating Cookies by Bridget – the giveaway ends tonight. Happy baking!
Recipe adapted from Betsy K.
- 1 stick unsalted butter
- 12 ounces semisweet chocolate, chopped into chunks
- 1 package colored marshmallows
Melt the butter and chocolate together either in the microwave or over the stove at low heat just until melted. Stir well and let cool 10-15 minutes or so (otherwise you run the risk of immediately melting the marshmallows when adding them).
Stir the marshmallows into the chocolate mixture and stir gently until well-coated. Place the bowl in the refrigerator to let the mixture cool and firm up somewhat, about half an hour.
On a sheet of wax paper (I used aluminum foil because that’s all I had, but wax paper works better), form the mixture into a log about 1 1/2″ thick. Roll up the log and wrap tightly, sealing the ends so it looks like a giant chocolate burrito.
Refrigerate at least 4 hours or overnight before slicing. Store the refrigerator until ready to serve.