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Recipe courtesy of Sarah Zorn

Cathedral Cookies

  • Level: Easy
  • Total: 1 hr 40 min (includes freezing time)
  • Active: 20 min
  • Yield: 24 servings
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1 stick butter, cubed

One 24-ounce bag semisweet chocolate morsels

1 egg 

One 16-ounce bag multi-colored mini marshmallows 

1 cup finely chopped walnuts 


  1. In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate.
  2. Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total.
  3. Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight.
  4. When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving.

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