Marry Me Cookies Recipe

Introduction

Marry Me Cookies are irresistibly soft and chewy treats loaded with both white and semi-sweet chocolate chips. The secret to their rich flavor is browned butter, which adds a deep, nutty aroma that makes these cookies truly unforgettable.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter
• 1 1/4 cups (250 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (256 g) all-purpose flour
• 1 cup (90 g) old-fashioned oats
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup (168 g) white chocolate chips
• 1 cup (168 g) semi-sweet chocolate chips

Instructions

1. Step 1: In a medium saucepan over medium-low heat, melt the butter, stirring constantly until it turns chestnut brown and emits a nutty aroma. Remove the browned butter from heat.
2. Step 2: Add both the brown sugar and granulated sugar to the warm browned butter. Stir until the mixture is smooth and incorporated. Then chill it in the refrigerator for 10 minutes.
3. Step 3: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
4. Step 4: Remove the chilled butter-sugar mixture from the refrigerator. Stir in the eggs and vanilla extract until fully combined.
5. Step 5: Add the flour, oats, baking soda, salt, and ground cinnamon to the wet ingredients. Mix gently until everything is just combined.
6. Step 6: Fold in both the white chocolate chips and semi-sweet chocolate chips evenly throughout the dough.
7. Step 7: Using a 2-tablespoon scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press each cookie down slightly to flatten.
8. Step 8: Bake in the preheated oven for 11 to 13 minutes, or until the edges begin to turn golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, substitute half of the all-purpose flour with bread flour.
• Add 1/2 cup chopped nuts like pecans or walnuts for added texture and flavor.
• Use a mix of dark and milk chocolate chips instead of semi-sweet for a sweeter bite.
• If you don’t have old-fashioned oats, quick oats can be used but will yield a slightly different texture.
• Make sure the eggs are at room temperature to help the dough come together smoothly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or zip-top bag for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for 5-7 minutes to regain their fresh-baked softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt in the recipe to avoid the cookies becoming too salty.

Why do the cookies need to chill before baking?

Chilling the butter-sugar mixture firms up the fat and helps the cookies hold their shape better during baking, ensuring a perfect texture.

Marry Me Cookies Recipe

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★★★★★

4.6 from 125 reviews

• Author: Victor
• Total Time: 28 minutes
• Yield: 24 cookies 1x

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Description

Marry Me Cookies are a delightful treat featuring browned butter, oats, and a double dose of white and semi-sweet chocolate chips, lending a rich, nutty flavor and a perfect chewy texture. These cookies are simple to make and perfect for any occasion, offering a unique twist on classic chocolate chip cookies with a comforting hint of cinnamon and wholesome oats.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter
• 1 1/4 cups (250 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 2 cups (256 g) all-purpose flour
• 1 cup (90 g) old-fashioned oats
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon

Mix-ins

• 1 cup (168 g) white chocolate chips
• 1 cup (168 g) semi-sweet chocolate chips

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Instructions

1. Create Browned Butter: In a medium saucepan over medium-low heat, melt the butter while stirring constantly until it turns chestnut brown and emits a nutty aroma. Remove from heat promptly to prevent burning.
2. Incorporate Sugars and Chill: Add the light brown sugar and granulated sugar to the warm browned butter in the pan. Stir thoroughly until the mixture is smooth and fully combined. Place the pan in the refrigerator and chill for 10 minutes to slightly set the mixture.
3. Prep Oven and Baking Sheets: Preheat your oven to 325°F (163°C). Meanwhile, line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
4. Add Eggs and Vanilla: Take the browned butter and sugar mixture out of the refrigerator. Stir in the room temperature eggs and pure vanilla extract until smooth and well incorporated.
5. Combine Dry Ingredients: Add the all-purpose flour, old-fashioned oats, baking soda, kosher salt, and ground cinnamon to the wet mixture. Mix gently but thoroughly until just combined to ensure a tender cookie.
6. Fold in Chocolate Chips: Carefully fold in the white chocolate chips and semi-sweet chocolate chips, evenly distributing them throughout the dough without overmixing.
7. Form Cookies: Using a 2-tablespoon scoop, drop portions of the cookie dough onto the prepared baking sheets, spacing each mound about 2 inches apart. Lightly press down on each mound to flatten slightly for even baking.
8. Bake Cookies: Place the baking sheets in the preheated oven and bake for 11-13 minutes, or until the cookie edges become golden brown but centers remain soft.
9. Cool: Remove cookies from the oven and let them cool on the baking sheets for a few minutes. Transfer to a wire rack to cool completely for best texture and flavor.

Notes

• Using browned butter adds a rich, nutty depth to the flavor that elevates these cookies above the ordinary.
• Chilling the sugar and butter mixture before adding eggs helps control the dough temperature and improves texture.
• Room temperature eggs blend more smoothly into the batter, preventing curdling.
• Using parchment paper ensures the cookies bake evenly and prevents sticking.
• Feel free to substitute chocolate chips with nuts or dried fruit for variation.
• The baking temperature is slightly lower than typical chocolate chip cookies for a tender and chewy cookie with crispy edges.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: browned butter cookies, chocolate chip cookies, chewy cookies, oat cookies, homemade cookies, dessert recipe