Marry Me Cookies are cookies that are loaded with all of my favorite ingredients, like oats, chocolate chips, and white chocolate chips. Try my Homemade Chocolate Chip Cookies for a classic recipe that is another go-to cookie recipe.

Marry Me Cookies

I saw these delightful creations on the Cooking Channel website and knew I had to try them.  The official name is, “I Want to Marry You Cookies” and they are from the genius mind of Melissa Stadler. This is my version which I am calling “Marry Me” cookies!

Marry Me Cookies

Marry Me Cookies Ingredients

I opted for a good quality semi-sweet chocolate chunk for this recipe. It really makes a difference as I love the deep rich cocoa flavor among the sweet (oh so sweet) sugary cookie dough.  You could even go purer with your chocolate selection and find something over 60% cocoa.

Then there is that white chocolate.  I love white chocolate with a passion in my soul, and what it brings to this cookie is nothing short of confection perfection.

As for the oats, I went with old-fashioned oats (as opposed to quick oats) for a better flavor and texture in the cookies. (But, you could get away with quick oats in a pinch.) And, using both granulated and brown sugar in this recipe keeps the cookies moist and tender.

Marry Me Cookies Recipe

Marry Me Cookie Dough

One nice thing about this recipe, besides being a delicious cookie, is that the cookie dough can be mixed in one saucepan. In addition, there is no need to get out any mixer; it’s all about a little arm strength.

First, brown the butter in the saucepan. Browning the butter adds a nutty flavor to the cookies. Next, remove it from the heat and add both sugars. Stir the sugars until they are incorporated and smooth. Chill this mixture in the refrigerator for 10 minutes. (You can transfer the butter and sugar mixture to a separate bowl if you prefer.) 

After the mixture has chilled, remove the saucepan (or bowl) from the refrigerator and stir in the eggs and vanilla. Add the flour, oats, baking soda, salt, and cinnamon. Stir this with a spoon. Finally, gently fold in the semi-sweet and white chocolate chips. Let the dough chill in the refrigerator for about 30 minutes.

How to Make Marry Me Cookies

How to Make Marry Me Cookies

After the dough has chilled for about half an hour, it should be easy to hand-roll into balls. You can also use a scoop. Place the balls of cookie dough onto a parchment paper-lined baking sheet and chill the dough in the refrigerator for another 30 minutes. Or, freeze them for 10 minutes. At this time, preheat the oven to 325°F.

When ready, bake the cookies for 12-14 minutes, or the edges just start to get golden. You do not want to overbake the cookies. Remove the cookies from the oven and let them cool for a couple of minutes before transferring to a wire rack to continue to cool.

Now, since I am already married, I will need to harness to power of these cookies into other notable pursuits.  Maybe convince a husband that my new home office is a little bit higher up on his honey-do list than he previously thought. Or rewarding some thoughtful and well-deserving kids.

Or even just for me, as a treat for making it through another week.

One Pan Marry Me Cookies

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Marry Me Cookies
4.87 from 38 votes

MARRY ME Cookies

Prep Time 5 mins
Cook Time 14 mins
Chilling Time 1 hr
Total Time 19 mins
This recipe includes pretty much every favorite ingredient of mine.  Sugar, (obviously) brown sugar, oats, chocolate, white chocolate... I get happy just thinking about it.

Ingredients

  • 1 cup (226g) butter
  • 1 1/4 cup (250g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (256g) all-purpose flour
  • 1 cup (90g) old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a medium saucepan, melt the butter over medium-low heat until melted. Remove from the heat.
  • Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.)
  • Remove the mixture from the refrigerator and stir in the eggs and vanilla.
  • Add the flour, oats, baking soda, salt, and cinnamon. Mix together with a spoon.
  • Gently fold in the white chocolate chips and semi-sweet chocolate chips.
  • Chill dough until it is firm enough to be hand-rolled, about 30 minutes in the refrigerator. Meanwhile, line cookie sheets with parchment paper.
  • Roll by hand into 24 medium-size balls, or use a scoop, and place on the lined cookie sheets.
  • Refrigerate for 30 minutes or freeze for 10 minutes.
  • While the dough is chilling, preheat the oven to 325°F.
  • Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake). Remove from oven and let cool a few minutes before transferring the cookies to a wire rack.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Great recipe! Took your advice and used semi sweet chocolate squares. I also sprinkled some salt crystals on the tops minutes before they were done. The salt works well with the semi sweet flavor. I recommend!

  2. I made these last week and they were a big hit by everyone who tried them, so now I’m making more. :). I did take your advice about chocolate chunks-I only had dark chocolate candy kisses so I chopped some of them up. Yum.

  3. Marvelous recipe, thank you! I browned the butter because I like that extra bit of flavor, used quick oats, and cut back on the chips by 1/2 cup and they were a hit! I freeze the balls after I roll them so I can bake a few at a time as needed. Tried them with peanut butter chips, chocolate chips and toffee and … mmm mmm good!!

  4. Usually when a recipe calls for two eggs, it’s two eggs. It would probably say something like one egg and one egg yolk if that’s what is required. I’ve made it and only chilled for a couple hours. Never tried overnight. Please post if it does! That would be great to know.

  5. These cookies spread. I recommend only 8 cookies to a sheet. I put 12 the first tray and they baked too close to each other. I didn’t have dark brown sugar, the light brown worked fine and the cookies were a golden color. I used 2-cups of dark semi-sweet (since I don’t like the white) and again, turned out delicious. I also added a 1/2 cup sweetened shredded coconut. Cookies are DELICIOUS. The recipe didn’t say if you were to remove immediately from the baking sheet after baking or letting them sit. I removed right away. Amanda, what do you recommend?
    I make a lot of your recipes….easy, ingredients I always have in hand, and delicious. Thank you. Mary

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