Try Tess Le Moing's inspiring cathedral cookie recipes for a festive and tasty holiday treat. These multicolored "church windows," made with chocolate, marshmallows, and walnuts, are stunning cookies that resemble stained glass.
– 1 (10-ounce) bag bittersweet chocolate chip– 2 tablespoons coconut oil– 1 (10-ounce) bag colored mini marshmallow– ½ cup toasted walnut– 1 teaspoon vanilla extract– ½ teaspoon salt– 1 ½ cups shredded coconut, divided– 1 (10-ounce) bag bittersweet chocolate chip– ½ cup (1 stick) salted butter– 1 (10-ounce) bag peppermint-flavored mini marshmallow
Ingredient
– ½ cup toasted walnut– 1 teaspoon vanilla extract– 1 ½ cups hard peppermint candies, crushed in a food processor, divided– 1 (10-ounce) bag bittersweet chocolate chip– ½ cup (1 stick) salted butter– 1 (10-ounce) bag mini marshmallow– ½ cup toasted walnut– 1 teaspoon vanilla extract– 1 ½ cups graham crackers, crushed in a food processor, divided
Direction
To make tropical cookies, microwave coconut oil and chocolate chips in a bowl for 1 minute, stirring with a rubber spatula every 30 seconds.
1
For peppermint and s'mores cookies, use butter instead of coconut oil. Cool the chocolate mixtures for 5 minutes.
2
Then add colored marshmallows, walnuts, vanilla extract, and salt to tropical cookies. Stir in peppermint marshmallows, walnuts, and vanilla for peppermint cookies.
3
S'mores cookies: mix mini marshmallows, walnuts, and vanilla extract. Place three 15-inch parchment or wax papers on a work surface.
4
Add 1 cup shredded coconut, crushed peppermint candies, and graham cracker crumbs to each sheet.
5
Cover toppings with chocolate-marshmallow mixtures. Form chocolate-marshmallow logs with your hands, coating the top and sides.
6
1
Wrap the logs in parchment paper and fold the sides. Spread the logs seam-side down on a baking sheet and refrigerate overnight.
7
Serve the cookies by cutting the logs into ½-inch slices with a serrated knife.