Marry Me cookies are a love letter in cookie form, and nobody can possibly say no to them!
Bursting with browned butter, oats, and chocolate chips, they're a perfect blend of flavors.
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Whether it's a special occasion or a desire to indulge, these cookies have an irresistible charm.
And who knows, they might just seal the deal!
Marry Me Cookies
Marry Me cookies, originally known as “I Want to Marry You Cookies,” hails from the kitchen of recipe creator Melissa Stadler.
These aren't your average cookies. They're a delectable mix of browned butter, two kinds of chocolate, cinnamon, and oats.
The result is cookies with a tantalizing texture combo: crispy edges, chewy bites, and a rich, fudgy center.
For a romantic evening, pair them with Marry Me chicken for a match made in heaven.
Ingredients
Let's check out the ingredients that make Marry Me cookies so irresistible. For the complete list and recipe, scroll down to the bottom of the page.
- Butter – This recipe starts with browning unsalted butter. This step adds a nutty, toasty flavor, making the cookies rich and aromatic.
- Sugars – There's a mix of light brown and granulated sugars. Brown sugar brings chewiness and depth, while granulated sugar adds a hint of crispness.
- Flour – All-purpose flour forms the cookies' structure. It balances the richness of the butter and the sweetness of the sugars.
- Egg & Egg Yolk – They bind the ingredients, adding moisture. The extra yolk enriches the dough, making the cookies tender.
- Vanilla Extract – A splash of vanilla adds a sweet, aromatic flavor. It's like the secret melody in a great song.
- Oats. – Old-fashioned oats bring a chewy texture. They add heartiness to each bite, making these cookies satisfyingly substantial.
- Baking Soda – This leavening agent ensures your cookies rise just right. It's like a little lift for each cookie.
- Salt & Cinnamon – A pinch of salt enhances all flavors, and cinnamon adds a warm, subtle spice. Together, they're a quiet yet essential background harmony.
- Chocolate Chips – Make a double treat with white and semisweet chips. They melt into pockets of chocolatey bliss in every bite.
- Nuts (optional) – Add chopped nuts for an extra crunch. They're like a pleasant surprise in each mouthful.
How to Make Marry Me Cookies
Ready to bake some love into cookies? Here's how to make Marry Me cookies, step by step.
1. Brown the butter. Melt and cook until nutty and brown, then let it cool a bit afterward.
2. Whisk sugars with butter until smooth. Pop this mixture into the fridge to cool.
3. Add the eggs and vanilla. Once the butter and sugar mix is cool, add the egg, egg yolk, and vanilla, combining well.
4. Prepare the dry ingredients: Sift the flour, oats, baking soda, salt, and cinnamon in a separate bowl.
5. Combine the wet and dry. Stir half the dry mix into the wet ingredients, then add the rest with the chocolate chips and nuts.
6. Chill the dough. Form the dough into balls and chill on a baking sheet for 30 minutes.
7. Bake the cookies. Space dough balls on baking sheets and bake them at 325 degrees Fahrenheit until golden.
8. Cool and serve: Let the cookies cool on the trays before moving them to a rack to cool completely. Then, serve and enjoy your homemade Marry Me cookies!
Can You Make These Cookies Ahead of Time?
Absolutely, you can prep Marry Me cookies ahead of time.
Make the dough, shape it into balls, and freeze them on a parchment-lined tray for 1-2 hours. Once they're rock solid, pop them into freezer bags.
When you're ready, grab however many you need and bake them straight from frozen. You might need to add 1-2 minutes to the baking time, but that's it.
How to Store & Freeze
Storing and freezing Marry Me cookies is easy and keeps them tasting great for longer. Here’s how:
To Store: Keep baked cookies fresh in an air-tight container. Stick a slice of white bread in with them. It's a nifty trick to keep the cookies soft for about a week.
To Freeze: Once the cookies cool off, line them up on a parchment-lined tray and freeze them for a couple of hours. Then, shift them to a freezer-safe container. They’ll stay good for 3-4 weeks.
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Marry Me Cookies (Easy Recipe)
24
servings15
minutes12
minutes40
minutesThese Marry Me cookies are impossible to resist! Made with chocolate chips, oats, cinnamon, and brown butter, they're a rich, decadent treat.
Ingredients
1 cup unsalted butter (2 sticks)
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 large egg yolk
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour, spooned and leveled
1 cup old-fashioned oats
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup chopped nuts, optional
Instructions
- In a large saucepan, melt the butter over low-medium heat until foamy. Stir constantly and cook until it’s brown and smells nutty, about 5-7 minutes. Remove the pot from the heat and let it cool for 2-3 minutes.
- In a large mixing bowl, combine the brown and white sugars. Add the browned butter and whisk it by hand until blended and smooth. Place the bowl in the fridge for 10-15 minutes.
- When the brown butter and sugars have cooled, add the egg, egg yolks, and vanilla and whisk well until fully combined.
- In a separate bowl, stir the flour, oats, baking soda, salt, and cinnamon to distribute the ingredients evenly.
- Add half of the dry mixture to the wet ingredients and stir with a spatula until it's mostly combined. Then, add the rest of the dry ingredients, chocolate chips, and chopped nuts (if using), and stir until it's just combined.
- Portion the cookie dough into 2 tablespoon balls. Arrange them on one parchment-lined baking sheet (without spacing), cover with plastic, and chill for 30 minutes.
- Preheat the oven to 325 degrees Fahrenheit (160°C) and line a second baking sheet with parchment paper.
- Divide the firm cookie dough balls between the 2 sheets, leaving at least 2 inches between each one. For thicker cookies, leave them as is. For thinner cookies, flatten them slightly with the bottom of a glass. Bake for 10-12 minutes until golden around the edges.
- Let the cookies cool on the baking trays until they're firm enough to move. Then, transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- Chill the dough overnight for the best results.
- Save a few chocolate chips in a bowl and dip the chilled cookie dough balls on one side. Place on the baking tray with the chocolate chips on top and bake.
- Spoon the flour into the measuring cup and level it off with a knife to prevent packing too much into the cup.
- Use a cookie scoop or small ice cream scoop for even portions.
49 Comments
Made them for a pot luck and they are delicious!
Really good. No white chocolate, just used chocolate this time. A bit more cinnamon.
Making today. ♥️
Wow thank you so much!!!😇
Very good … delicious
These sound amazing!
Delicious
I love these, I make a double batch and freeze then bake as many as I want. I always have warm soft cookies. I also change my mix-ins this time it is the chocolate and peanut butter chips.
I haven’t tried making them yet but I will be making them soon. I would have liked to know how many cookies 1 batch will make.
Hi Amy!
If you portion the dough into 2-tablespoon balls, you should get about 24 cookies.
But you can make them bigger, if you prefer. They’ll just need an extra minute or two in the oven 🙂
Can’t wait to make these!!!
looks delicious
Sounds good would love to try
Looks DELICIOUS, can’t wait to try it. Thanks
You say to use 2 egg yolks, but can you use 2 whole eggs instead of 1 egg and 2 egg yolks?
Hi Vickie!
Cookie recipes often call for egg yolks instead of (or as well as) whole eggs to create a richer, softer, and more tender texture.
But you can use 2 whole eggs instead if you prefer 🙂
This recipe sounds delicious and I’d love to try it however, I’m gluten free. Can I substitute almond flour or something else for the flour and get similar results?
Hi Sara!
You could use a 1:1 gluten free flour blend, as long as it has xanthan gum in the mix.
I like Bob’s Red Mill 1-to-1 Baking Flour 🙂
These sound amazing. I will be making them! Thank you for sharing.
id like to make bars instead. it’s easier for me. please advise.
Hi there!
Simply press the dough into a 9×13-inch baking dish and bake for 20-25 minutes until golden 🙂
Want to make these but realize I have quick oats. Now I’m not sure which ones I should be using?
Hi Janet!
This recipe calls for old-fashioned oats, which are thicker and larger than quick oats.
Quick oats are smaller and more processed, so they break down faster during baking, leading to softer, less textured cookies.
Usually, I wouldn’t recommend using quick oats in a recipe that calls for old-fashioned oats. But since they’re second to the flour (ie, you need more flour than oats in these cookies), you can make the swap if needed.
A couple of tips:
1. If the dough feels too wet after substituting quick oats, add a bit more flour or chill the dough to prevent spreading.
2. Use the same amount of quick oats as old-fashioned oats by weight (not volume) to avoid overcompensating for the smaller size. 1 cup = 80 grams.
Hope this helps 🙂
PS. If a recipe calls for more oats than flour, like in oatmeal cookies, stick to old-fashioned oats!
Great cookies, a little too sweet. Will definitely make again with just a pinch less of sugar.
These are a winner for me! Followed the recipe exactly, refrigerated them overnight, and oh my! The browned butter gives them such a great flavor.
Thanks for sharing this delicious recipe!
Right?!
There’s just something about browned butter that makes things taste so much richer and better.