Marry Me Cookies

If you’ve ever wished for a cookie so delicious, so melt-in-your-mouth amazing, that someone might just pop the question after the first bite… this is it. Marry Me Cookies are the perfect blend of cozy, comforting oats and the heavenly duo of white and semi-sweet chocolate chips, all wrapped up in a soft, chewy, buttery bite. They’re rich, indulgent, and absolutely irresistible.

Perfect for cookie swaps, gifting, holidays, or just a quiet weekend at home — these cookies have a magical way of making any moment feel a little extra special.

Why You’ll Fall in Love with These Cookies

• Browned butter magic – Browning the butter deepens the flavor, adding nutty, toffee-like notes that set these cookies apart from any ordinary chocolate chip cookie.
• Two types of chocolate chips – The contrast between creamy white chocolate and rich semi-sweet chips gives every bite a balance of sweetness and depth.
• Oats for chewiness – Old-fashioned oats bring a hearty texture that gives the cookies body and chewiness without being too heavy.
• Soft + chewy perfection – Crisp edges, gooey centers — just the way the best cookies should be.
• Easy to make ahead – The dough can be chilled or frozen for baking later, and the baked cookies stay fresh for days.

Marry Me Cookies Recipe

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter
• 1 ¼ cups (250 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 cups (256 g) all-purpose flour
• 1 cup (90 g) old-fashioned oats
• ½ tsp baking soda
• 1 tsp kosher salt
• ¼ tsp ground cinnamon
• 1 cup (168 g) white chocolate chips
• 1 cup (168 g) semi-sweet chocolate chips

Instructions

Step 1: Brown the Butter

In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until it foams and turns golden brown. You’ll see brown specks at the bottom and smell a nutty aroma — that’s when it’s done! Remove from heat and let cool slightly.

Step 2: Combine Butter and Sugars

Pour the browned butter into a large mixing bowl. Add the brown sugar and granulated sugar. Mix until smooth and glossy. Let it cool for about 10 minutes so it doesn’t scramble the eggs in the next step.

Step 3: Add Eggs and Vanilla

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be creamy and thick.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 6: Fold in the Chocolate

Gently fold in the white chocolate chips and semi-sweet chocolate chips until evenly distributed throughout the dough.

Step 7: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 24 hours). This step helps prevent spreading and enhances flavor.

Step 8: Preheat the Oven

Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.

Step 9: Scoop and Bake

Use a cookie scoop or tablespoon to scoop out balls of dough. Place them 2 inches apart on the prepared baking sheets. Bake for 11–13 minutes, or until the edges are golden and the centers are just set.

Step 10: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Baking Tips & Tricks

• Don’t skip browning the butter! It makes a HUGE difference in flavor — think caramel, nuttiness, and depth.
• Chilling the dough helps prevent the cookies from spreading too much and concentrates the flavors.
• Use a mix of chocolate chips for more complexity. You could even toss in dark chocolate chunks or butterscotch chips.
• Want bakery-style cookies? Press a few extra chips on top of each dough ball before baking.
• Add-ins to try: Chopped pecans, dried cranberries, or a sprinkle of sea salt on top.

Make Ahead & Freezer Instructions

To Store Baked Cookies:

Keep in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!

To Freeze Cookie Dough:

Scoop cookie dough onto a baking sheet and freeze until firm. Transfer to a zip-top bag and freeze for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

To Freeze Baked Cookies:

Once baked and cooled, store in a freezer-safe bag or container with parchment between layers. Freeze for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

frequently asked questions

Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats provide better texture, but quick oats will work in a pinch. Just expect a slightly less chewy cookie.

Do I have to brown the butter?
Technically, no. But if you want that “wow” factor — YES. Browned butter is what takes these cookies to the next level.

What kind of chocolate works best?
A mix of white and semi-sweet is classic, but dark chocolate, milk chocolate, or even caramel chips would be delicious too!

Why chill the dough?
Chilling solidifies the butter and prevents flat cookies. It also intensifies the flavor.

Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend and certified gluten-free oats.

Final Thoughts

Marry Me Cookies aren’t just cookies — they’re a full experience. From the aroma of browned butter to the melty chocolate chips in every bite, these are the kinds of cookies that make people swoon. Whether you’re baking them to win someone’s heart or just for a little self-love, they’ll never disappoint.

One batch and you’ll understand why they’re called Marry Me Cookies.