Marry Me Cookies Recipe
Introduction
Marry Me Cookies are a deliciously chewy, buttery treat loaded with both white and semi-sweet chocolate chips. Their warm, nutty browned butter flavor combined with oats and a hint of cinnamon makes them irresistible for any cookie lover.
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
- Step 1: In a medium saucepan over medium-low heat, melt the butter while stirring constantly until it turns chestnut brown and smells nutty. Remove from heat promptly to avoid burning.
- Step 2: Add both the brown sugar and granulated sugar to the warm browned butter. Stir until the mixture is smooth and well combined, then chill in the refrigerator for 10 minutes.
- Step 3: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Step 4: Remove the chilled brown butter mixture from the refrigerator. Stir in the eggs and vanilla extract until fully incorporated.
- Step 5: Add the flour, oats, baking soda, salt, and cinnamon to the wet ingredients. Mix until just combined, being careful not to overmix.
- Step 6: Gently fold in the white chocolate chips and semi-sweet chocolate chips evenly throughout the dough.
- Step 7: Using a 2-tablespoon scoop, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart. Press each cookie down slightly with your fingers or the back of a spoon.
- Step 8: Bake for 11 to 13 minutes, or until the edges start to turn golden brown. 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 a nuttier depth, sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Use rolled oats instead of quick oats for added texture.
- Try substituting half the white chocolate chips with macadamia nuts for a classic twist.
- Chilling the dough longer, up to 30 minutes, can help maintain cookie shape and intensify flavors.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed freezer bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter for this recipe?
It’s best to use unsalted butter so you can control the saltiness precisely. If using salted butter, reduce the added kosher salt slightly to prevent the cookies from becoming too salty.
Why do we brown the butter before making these cookies?
Browned butter adds a rich, nutty flavor that deepens the overall taste of the cookies, making them extra flavorful and special compared to using plain melted butter.
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Marry Me Cookies Recipe
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
Description
Marry Me Cookies are indulgent, chewy cookies made with browned butter, brown and granulated sugars, oats, and a delightful mix of white and semi-sweet chocolate chips. These cookies offer a perfect balance of nutty, sweet, and slightly spiced flavors with a soft and chewy texture, ideal for cookie lovers looking for a comforting homemade treat.
Ingredients
Butter Mixture
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 1/4 cups (250 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
Wet Ingredients
- 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
Instructions
- Brown the Butter: In a medium saucepan over medium-low heat, melt the unsalted butter, stirring constantly until it turns a chestnut brown color and releases a nutty aroma. This process takes careful attention to avoid burning. Once browned, remove the pan from heat immediately.
- Combine Sugars with Browned Butter: Add the light brown sugar and granulated sugar to the warm browned butter in the saucepan. Stir until the sugar is fully incorporated and the mixture becomes smooth. Place the mixture in the refrigerator to chill for 10 minutes to slightly firm up.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Add Eggs and Vanilla: Remove the chilled butter and sugar mixture from the refrigerator. Stir in the eggs and pure vanilla extract until fully combined, ensuring a rich, creamy batter.
- Incorporate 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, avoiding overmixing to maintain a tender cookie texture.
- Fold in Chocolate Chips: Carefully fold in both the white chocolate chips and semi-sweet chocolate chips evenly throughout the dough to guarantee a balanced chocolate presence in each cookie.
- Portion the Dough: Using a 2-tablespoon scoop, portion out cookie dough balls onto the prepared baking sheets. Space them approximately 2 inches apart to allow for spreading. Press each cookie dough ball down slightly to flatten for even baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 11-13 minutes or until the edges begin to turn a golden color, indicating they are fully baked but still soft inside.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
Notes
- Browned butter adds a nutty richness that enhances the cookie flavor dramatically; watch the butter closely when melting to prevent burning.
- Chilling the butter and sugar mixture is crucial to achieve the right cookie dough consistency and texture.
- Use room temperature eggs to ensure they incorporate smoothly and evenly.
- Pressing down the cookie dough slightly before baking helps achieve a perfect shape and texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: browned butter cookies, chewy oatmeal cookies, white chocolate chip cookies, semi-sweet chocolate chip cookies, easy homemade cookies
