“Marry Me” Cookies

filed under: Cookies on July 28, 2014

Marry Me cookies have a long tradition of inspiring proposals. Or so I’ve been told! 😉 These cookies are a fabulous way to get your loved one’s attention, and keep it! Don’t miss my 50 Best Cookie Recipes if you want the best!

Marry Me Cookies

Marry Me Cookies

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. They are downright delicious!

What makes them amazing is the method. This recipe used only 1 saucepan to prepare!

Marry Me Cookies Recipe

I also opted for a good quality semi-sweet chocolate chunk;  it really makes a difference in my opinion as I love the deep rich cocoa flavor among the sweet (oh so sweet) sugary cookie dough.  You could even go more pure with your chocolate selection, and find something over 60% cocoa.

How to Make Marry Me Cookies

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.

One Pan Marry Me Cookies

 

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. 😉

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!

4.86 from 35 votes
Marry Me Cookies
MARRY ME Cookies
Prep Time
5 mins
Cook Time
14 mins
Chilling Time
30 mins
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.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, cookies
Servings: 8 servings
Author: Amanda Rettke
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 tsp. pure vanilla extract
  • 2 cups (256g) all-purpose flour
  • 1 cup (90g) old-fashioned oats
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips
Instructions
  1. In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat.
  2. 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.)
  3. Remove the mixture from the refrigerator and stir in the eggs and vanilla.
  4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon.
  5. Gently fold in the white chocolate chips and chocolate chips.
  6. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge.
  7. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet.
  8. Refrigerate for 30 minutes or freeze for 10 minutes.
  9. While the dough is chilling, heat the oven to 325 degrees F.
  10. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

Recipe Video

*****

Want to make these into the most Amazing Chocolate Chip Cookie sandwich? Try my famous Vanilla Buttercream Recipe. Want something even more outrageous? How about COOKIE DOUGH frosting?

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Comments

  • Gay Atchison says:

    What is the conversion for using Buckwheat Flour instead of Wheat Flour? Buckwheat is non-Gluten, which would be better for me and much better tasting than the traditional non-gluten fare.

    Thank you in advance for your answer.

    Gay Atchison

    • Amanda says:

      Hi Gay- I do not bake gluten free so cannot advise you on conversions. Sorry!

  • Kelly R Hemmer says:

    Great looking recipe but it is a bit annoying that I am forced to print the recipe with a large ad in the middle!

    • Cindy Young says:

      I highlighted just the recipe.(click and drag) When I got to the PRINT page I chose MORE OPTIONS then SELECTION only. Needed only 1-2 sheets of paper instead of 11.

  • Amber says:

    I made these last night & didn’t follow the instructions like I should have. I used my kitchen aid stand mixer to mix in the eggs & flour & such. I hand mixed in the chips though. They turned out delicious but flattened out quite a bit. They didn’t look nearly as pretty as the ones featured here! 🙂 Next time I will hand mix & pay better attention to the directions. I think a bit of pecans would be delightful in these cookies! Love this recipe, I will definitely be making them again! 🙂 Thank you for sharing!

  • Patti says:

    Are these crispy or soft and chewy?

  • Diane says:

    Why melt the butter? That results in flattened cookies. Is there a reason why creaming the (room temperature) butter and sugar is not the method used for these?

    • Amanda says:

      Yes! Try the method and you will see. 🙂

    • Linda says:

      I just made these and they were perfect! A little crisp on the outside but chewy inside. I think the secret is chilling the dough several times during the process. It’s super easy. You hand mix everything. Using a stand mixer incorporates too much air in the dough and you won’t get the desired result. This recipe has to be made exactly as it says.

  • Dar says:

    Just made these. Lucky we are already married as he wasn’t all that impressed. He thought they were bland!!!! : (

    • Debbie says:

      I made these but substituted one cup of the cups chocolate chips in for peanut butter chips and added about a half cup of nuts! Delish!😊 try the recipe again, Guaranteed to please!

    • Jacey Nash says:

      I use this method, but I brown my butter for a much richer and deeper flavor. Try that and see if they still taste bland. You will be surprised.

  • Erin says:

    These cookies are delicious as is, but I added some craisins to them to give to my neighbors for Christmas! Wow! They were pretty amazing, if I do say so myself!

  • Lori says:

    These cookies r so good!! The only difference was I had everything but chocolate chips so I had some Hershey Kisses I chopped up into chucks and added them, Plus I added more time baking because I scoped out bigger cookies. One thing I found to do so the cookies didn’t spread out thin was I kept the batter in the refrigerator and just pulled them out when ready to bake and then put the batter back in the refrigerator until those cookies were baked and so forth. Will make again

  • Kelly says:

    Do you have a good oatmeal raisin cookie.

  • Wyoma says:

    Cookies look great, I’ve seen others using melted butter to great effect – but 😁. I’m thinking Butterscoth chiops instead of white chocolate…. I’ve made regular Choc Hip cookies with that combo, rave reviews.

  • Janet Albrecht says:

    I haven’t nade these, I think the cup of butter and all that sugar is a bit much for only 24 cookies. Plus the 2 kinds of chips, not only high in fat but high in price of ingredients.

  • PATTI says:

    Mmm….I just discovered caramel chips. Going to try those in my baking.

  • Tammy says:

    What size scoop/disher?

  • Amy says:

    I am allergic to oats (which I love and miss) what can I substitute?

  • Deborah Daugherty says:

    what is yield on these?

  • Nilda s.Teng says:

    I like the way you bake, it is very interesting i love baking. Tnx for your recipe.

  • Suzi Miller says:

    Excellent recipe. Can’t wait to try it

  • Teresa Styer says:

    Marry me cookie recipe please

  • Marie says:

    I got 47 cookies and they were flat so I’m guessing the recipe should have only yielded 24? Then they would have been larger an fluffy. Still taste good and they are average sized

    • Amanda says:

      Yes, it sounds like you may want to make the dough mounds bigger next time. 🙂 However, it’s not a puffy cookie, it should be on the flatter side.

  • BRIANNACAT says:

    Perfect

  • Amy says:

    I attempted these but my dough is too…. Sticky if that makes sense. After chilling, when I went to roll cookies they are too wet and sticky to roll into balls. Any ideas why?

    • Amanda says:

      Humidity may be playing a factor. Try adding a bit more flour to reach desired consistency.

    • Merie says:

      Mine were sticky too (it’s humid here today so that may have played a role)….but I dipped my hands in flour every 4th ball or so and that worked perfectly.

  • Ronda kellogg says:

    How can I use Splenda for the brown sugar and white sugar

  • Helen says:

    Awesome i will try

  • Isabel says:

    Excellent recipe !! Lots of patience with the cooling but worth it. For those who want to replace or complain about the fat, sugar etc – why are you on this site? It’s ok to indulge in good quality ingredients and make yummy cookies instead of bagged cookies.

  • Eunice says:

    I will never make them again all that work and time they were flat and I followed the directions to a T

    • Amanda says:

      Sorry you feel that way! A number of things can contribute to a “flat” cookie… but in this recipe specifically they are not supposed to be fluffy. Was the flavor at least good?