Salted Pretzel Church Window Cookies

Ingredients Breakdown

1. Chocolate

• Semisweet Chocolate Chips (2 cups): Semisweet chocolate offers the right balance of sweetness, making it a versatile choice for most dessert recipes.
• Dark Chocolate Chips (1 cup): Dark chocolate adds a slight bitterness that cuts through the sweetness of the marshmallows, elevating the flavor complexity.

2. Marshmallows (4 cups)

The mini marshmallows are a central component of this recipe. They provide the gooey, sticky texture that binds the cookie together while creating the window effect that gives the cookies their name.

3. Butter (½ cup)

Butter is melted with the chocolate to ensure a smooth, glossy finish. It also contributes to the richness of the cookies.

4. Roasted Mixed Nuts (2 ¼ cups)

• Coarsely Chopped Nuts (1 ½ cups): The nuts add texture and a slight crunch to contrast with the softness of the marshmallows.
• Finely Chopped Nuts (¾ cup): These are mixed with the pretzels to coat the outside of the cookie logs, adding more flavor and texture.

5. Salted Pretzels (1 cup)

Crushed salted pretzels bring a perfect salty crunch to the exterior of the cookie, complementing the sweetness and balancing the overall flavor.

6. Parchment Paper

While not an ingredient, parchment paper is essential for shaping and chilling the cookie logs. It ensures the logs don’t stick, allowing for easy rolling and slicing.

Step-by-Step Instructions

Step 1: Prepare the Nuts

• Begin by coarsely chopping 1 ½ cups of the roasted mixed nuts. These will go into the chocolate mixture to provide a crunchy texture. Finely chop the remaining ¾ cup of nuts, which will be used later to coat the logs with the pretzels.

Step 2: Melt the Chocolate and Butter

• In a double boiler or a heatproof bowl set over simmering water, melt ½ cup of butter. Once the butter has melted, add 2 cups of semisweet chocolate chips and 1 cup of dark chocolate chips. Stir continuously until the chocolate is smooth and fully melted. Be careful not to let the chocolate burn; stirring helps prevent overheating.
• Remove the melted chocolate mixture from the heat and let it cool for about 10 minutes, stirring occasionally to ensure it stays smooth.

Step 3: Combine Marshmallows and Nuts

• While the chocolate mixture cools, prepare your work surface by placing two large pieces of parchment paper (about 15×18 inches each) on the counter.
• Once the chocolate has cooled slightly, gently stir in 4 cups of mini marshmallows and the coarsely chopped nuts. Make sure everything is evenly coated in the chocolate mixture. Be careful not to overmix, as you don’t want to break the marshmallows.

Step 4: Form the Logs

• Divide the chocolate-marshmallow mixture into two portions and spoon each portion onto the center of each piece of parchment paper. Using the parchment paper or a silicone spatula, shape each portion into a log about 12 inches long.
• Wrap each log tightly in the parchment paper, then place them in the refrigerator to chill for 15 to 20 minutes. You want the surface of the logs to firm up slightly while the centers remain soft.

Step 5: Prepare the Pretzel-Nut Coating

• While the logs are chilling, mix the finely chopped nuts with 1 cup of crushed salted pretzels in a small bowl. Lay out two more pieces of parchment paper on your work surface and sprinkle each with half of the pretzel-nut mixture.

Step 6: Coat the Logs

• After 15 to 20 minutes, remove the logs from the refrigerator. They should be firm enough to handle but still slightly soft in the center.
• Carefully transfer each log to the parchment paper covered in the pretzel-nut mixture. Gently roll the logs, pressing the coating into the surface until all sides are fully covered. The logs should be coated evenly with the pretzels and nuts, adding both flavor and texture.

Step 7: Chill Until Firm

• Rewrap the logs tightly in the parchment paper and return them to the refrigerator. Chill for at least 4 hours, or overnight, until the logs are completely firm.

Step 8: Slice and Serve

• Once the logs have firmed up, unwrap them and slice each log into ½-inch-thick pieces using a sharp knife. Trim off any uneven ends if necessary.
• For storage, layer the slices between sheets of waxed paper in an airtight container. These cookies can be stored in the refrigerator for up to 3 weeks, making them an excellent make-ahead dessert.

Tips for Success

1. Control the Temperature: Be sure to melt the chocolate over low heat and stir constantly to avoid burning. Also, don’t skip the cooling step, as adding marshmallows to hot chocolate will cause them to melt and lose their shape.
2. Chilling is Key: Chilling the logs in stages helps to maintain the shape while also allowing the flavors to meld together. Be patient and allow enough time for the logs to firm up properly.
3. Get Creative with Flavors: While this recipe calls for semisweet and dark chocolate, you can experiment with milk chocolate for a sweeter version or even add dried fruits like cranberries or cherries for an extra burst of flavor.
4. Holiday-Friendly: These cookies are perfect for holiday baking as they can be made ahead of time, stored for weeks, and brought out when needed. They also make for excellent edible gifts!

Conclusion

Salted Pretzel Church Window Cookies are a delicious fusion of flavors and textures, combining the sweetness of marshmallows and chocolate with the salty crunch of pretzels and roasted nuts. These cookies are incredibly easy to make, require no baking, and can be customized with different ingredients to suit your taste. Whether you’re making them for the holidays or just to satisfy your sweet tooth, these cookies are sure to be a hit. Plus, their stunning appearance and rich flavors make them a conversation piece at any gathering.

With minimal effort and maximum reward, these cookies are a perfect go-to for both novice and seasoned bakers. They’re also a fantastic project to make with kids, as the recipe is straightforward and fun to assemble. Try them out today, and enjoy the perfect balance of sweet, salty, and savory in every bite!