Cathedral Cookies

  • Yield : 24 servings
  • Cook Time : 20m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 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


Step 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.

Step 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.

Step 3

Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight.

Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *