How to Make Marry Me Cookies

Want to get on someone’s sweet side? This extraordinary recipe for marry me cookies will do the trick.

Each cookie is huge—over four inches in diameter. They’re loaded with two kinds of chocolate, oats and a hint of cinnamon. Best of all, marry me cookies have a unique blend of textures: crispy on the edges, chewy to bite through and insides that are rich and fudgy. If you’re a huge cookie fan, you must try Giada De Laurentiis’ lemon ricotta cookies too.

The cookies are a perfect dessert to serve after a dinner of marry me chicken.

Key Ingredients in Marry Me Cookies

• Melted butter: While most cookie recipes call for butter that’s just softened, marry me cookies go in a different direction—with melted butter. It quickly hydrates the flour in the dough, allowing gluten to form more quickly. The result is a dense, chewy cookie with crisp edges.
• Oats: Look for regular, old-fashioned oats for this recipe. They give the cookies a little more heft and heartiness, and also contribute to the chewy texture.
• Chocolate chips: Two kinds! Add a generous scoop of both semisweet and white chocolate chips to this cookie batter. They’re what make these cookies so decadent and indulgent.

This cookie may just join our top 10 cookies of all time list!

Marry Me Cookies Recipe

The recipe makes about two dozen jumbo cookies. Plan for 40 minutes of chilling time along with the prep and bake times.

Ingredients

Nancy Mock for Taste of Home

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup unsalted butter, melted
• 2 large eggs at room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips

Test Kitchen Tip: To keep as much moisture in the butter as possible, melt it over low heat or in short bursts in the microwave just until it liquefies.

Directions

Step 1: Combine the wet ingredients

Nancy Mock for Taste of Home

Beat together the granulated and brown sugars with the melted butter, using a stand or hand mixer on medium speed until the ingredients are blended. Pop this mixture into the fridge for 10 minutes to cool it down.

Next, beat the eggs one at a time into the butter-sugar mixture, blending them in very well after each addition. Mix in the vanilla extract.

Step 2: Add the dry ingredients

Nancy Mock for Taste of Home

Mix together in a separate bowl the flour, oats, salt, baking soda and cinnamon. Add the dry mixture into the wet ingredients gradually, with the mixer running at medium-low speed. Finally, stir the white chocolate and semisweet chocolate chips into the batter. Scrape the bowl well to catch any unmixed pockets at the bottom of the bowl.

Step 3: Scoop and chill

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Line two large baking sheets with parchment paper. Use a quarter-cup-sized cookie scoop or measuring cup to scoop the dough. (If you have a kitchen scale, the portions should weigh about 2.5 ounces.) Place the scoops on the baking sheet spaced two inches apart. Place the baking sheets into the fridge to chill the dough for 30 minutes. While it chills, preheat the oven to 325°F.

Editor’s Tip: Don’t skip this important chilling step. It firms up the melted butter in the batter and prevents the cookies from spreading too thin during baking.

Step 4: Bake

Nancy Mock for Taste of Home

Place the baking sheets in the preheated oven and bake the cookies for 18 to 20 minutes. If you have two baking sheets in the oven at once, swap them around halfway through baking so that the cookies bake evenly. When the cookies are done they’ll be set and lightly browned around the edges, and the centers will look soft and almost underbaked.

Let the cookies cool on the baking sheets for two minutes to make them easier to move. Then, use a spatula to carefully transfer them to a cooling rack. Let the cookies completely.

Speaking of marriage, several celebrities have Ina Garten’s Roast Chicken to thank for their engagements!

Nancy Mock for Taste of Home

Tips for Making Marry Me Cookies

How can I make my cookies look even more appealing?

Most of the chocolate chips end up hiding inside the cookie. To make the cookies prettier, add more chips to the outside. Once the dough is scooped, push several white and semisweet chocolate chips into the tops; once baked, they’ll become beautiful, eye-catching pockets of chocolate.

Here are more pro cookie tips from our team

Can you use brown butter when making marry me cookies?

Using brown butter in these cookies will give them a nuttier, richer flavor, but will also change the texture somewhat. When butter is browned, all of the water is cooked off; this means that there’s no water to create gluten in the cookie batter. The baked cookies will be softer and will also spread more than cookies made with just melted butter.

How should you store marry me cookies?

Once the cookies are completely cool, stack them in an airtight container—sheets of wax paper between the layers will keep them from sticking. They’ll taste their best when eaten within a few days of baking, however, you can store the cookies at room temperature for up to two weeks. (We love this cookie saver container with a built-in moisture stone.)

Here are a few tips on how to use cookie cutters, if you want to cut them in adorable shapes for your partner.

Cookies can also be stacked inside freezer-proof, resealable bags and stored in the freezer for up to three months. Allow them to defrost in the fridge with the bag slightly vented to prevent condensation that will make the cookies soggy.

Next: explore Ina Garten’s apple pie bar recipe for a heavenly culinary experience!