Cathedral Cookies 3 Ways Recipe
Prep Time:
8 hours, 20 minutes
Cook Time:
Servings:
24 cookies
Ingredients
  • 1 (10-ounce) bag bittersweet chocolate chips
  • 2 tablespoons coconut oil
  • 1 (10-ounce) bag colored mini marshmallows
  • ½ cup toasted walnuts
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups shredded coconut, divided
  • 1 (10-ounce) bag bittersweet chocolate chips
  • ½ cup (1 stick) salted butter
  • 1 (10-ounce) bag peppermint-flavored mini marshmallows
  • ½ cup toasted walnuts
  • 1 teaspoon vanilla extract
  • 1 ½ cups hard peppermint candies, crushed in a food processor, divided
  • 1 (10-ounce) bag bittersweet chocolate chips
  • ½ cup (1 stick) salted butter
  • 1 (10-ounce) bag mini marshmallows
  • ½ cup toasted walnuts
  • 1 teaspoon vanilla extract
  • 1 ½ cups graham crackers, crushed in a food processor, divided
Directions
  1. To make the tropical cookies, microwave the coconut oil and chocolate chips in a bowl, stirring with a rubber spatula every 30 seconds, until melted, about 1 minute. Do the same for the peppermint and s'mores cookies, using butter instead of coconut oil.
  2. Let the chocolate mixtures cool for 5 minutes. Then, for the tropical cookies, stir in the colored marshmallows, walnuts, vanilla extract, and salt. For the peppermint cookies, stir in the peppermint marshmallows, walnuts, and vanilla extract. For the s'mores cookies, stir in the mini marshmallows, walnuts, and vanilla extract.
  3. Line a work surface with 3 (15-inch) sheets of parchment or wax paper.
  4. Sprinkle the first sheet with 1 cup shredded coconut, the second with 1 cup crushed peppermint candies, and the third with 1 cup graham cracker crumbs.
  5. Spoon the chocolate-marshmallow mixtures over the corresponding toppings.
  6. Using your hands, press the chocolate-marshmallow mixtures into compact logs, rolling the coatings all over the top and sides.
  7. Roll the logs with the parchment paper and fold the sides of the paper down.
  8. Transfer the logs to a baking sheet, seam-side down, and chill in the refrigerator overnight.
  9. To serve the cookies, use a serrated knife to cut the logs into ½-inch slices.