Best-Ever Marry Me Cookies

Can you imagine working on a recipe since 2014? That’s right! I made this recipe in 2014 and have been perfecting it ever since, so I can reveal to you the best-ever marry me cookies recipe!

I have a funny story about this recipe; it truly shaped my progress as a cook. In 2014, when I started my first recipe website, this was my first viral recipe. It had over 10,000 shares back then, which was huge for me. The recipe exploded and received so many compliments that it made me feel incredibly proud.

This gave me the strength to continue to this day, to fight and improve this recipe even further. That’s why today is a special day for me, because I’m posting this recipe again, but this time improved. I really hope you love these cookies as much as I do, and that you’ll help me spread the word on all social media!

What makes these cookies so enchanting is their rich, buttery flavor. Plus, the balance of white and dark chocolate chips gives them a unique and unmistakable flavor!

Plus, with this recipe you get that classic crispy edge with a soft, melt-in-your-mouth center, making them without a doubt one of my favorite cookies. It’s not fair to keep this recipe just for Jorge and me, so I’m going to reveal all the tips for making cookies exactly like mine! Shall we?

Ingredients You Need for Marry Me Cookies

I was about to not even take a picture of the ingredients, because when I laid them all out on my table, they looked overwhelming. But please don’t be scared! These are simple ingredients you already have in your pantry, trust me! I took the picture anyway, and it turned out beautiful, didn’t it?

• 1 cup unsalted butter (235 g) – I always use unsalted butter because it allows me to control the salt level in the recipe and avoid oversalting my cookies. I always use high-quality butter, like Organic Valley Unsalted Butter, which came in top in the AllRecipes test for the best butter.
• ½ cup light brown sugar, packed (90 g) -Brown sugar adds moisture and chewiness. For this recipe, light brown sugar is ideal because it doesn’t make the cookies too heavy or overpower the flavor of the other ingredients.
• ½ cup granulated sugar (90 g) – Granulated sugar is essential to balance brown sugar! Mixing the two is ideal for balanced, flavorful cookies with crispy edges.
• 2 large eggs, at room temperature – I prefer to use free-range eggs. As I’ve mentioned in other recipes, I usually buy eggs from my neighbor who has a farm with chickens. They’re larger, higher-quality, and organic!
• 1 teaspoon vanilla extract (5 ml) – I’ll be honest with you, I prefer using vanilla bean paste, but I usually recommend vanilla extract because it’s easier to find in supermarkets. With vanilla bean paste, you’ll get a more intense yet smooth flavor, and the cookies will have those beautiful small vanilla seeds, which makes them taste even more homemade!
• 3 cups all-purpose flour (370 g) – It’s essential to give the cookies structure, but adding too much flour would make them too dense, so we only use that amount.
• 1 cup rolled oats (90 g) – Here’s my twist! It’s not common to find oats in chocolate chip cookies, but I like to add them because they add texture and a subtle nutty flavor. I also use it in my No-Bake Pumpkin Cookies recipe, you can take a look!
• ½ teaspoon baking soda (3 g) – It helps the cookies rise and also helps the edges of the cookies get golden brown!
• ¾ cup white chocolate chips (110 g) – Different, isn’t it? Normally we just use dark chocolate chips, but here’s another trick for these cookies: balancing the dark chocolate flavor with white chocolate!
• ¾ cup semisweet or dark chocolate chips (110 g) – Use high-quality dark or semisweet chocolate chips. You can also break up cooking chocolate into chunks with your knife, so you can even control the size of the chunks you want!
• A pinch of salt (1 g) – Besides making the cookies more flavorful, it helps to intensify the flavor of all the other ingredients.

How to Make The Viral Marry Me Cookies

Place the butter in a small saucepan and melt it over low heat. Keep cooking until it turns a golden brown color and releases a nutty aroma. Once ready, remove from the heat.

It’s important not to rush this step and not to speed up the browning process. One trick I use to tell if the butter is ready is to smell it, when it smells nutty, it’s ready!

Immediately add both types of sugar (brown and white) into the hot butter and stir well until dissolved. Transfer the mixture to a bowl and chill it in the fridge for about 10 minutes.

Meanwhile, preheat your oven to 350ºF (180°C) and line two baking sheets with parchment paper. Once the butter mixture has cooled, mix in the eggs and vanilla until you have a smooth cream.

Add the flour, oats, baking soda, and a pinch of salt. Stir with a spatula or spoon until you have a thick dough.

Fold in the white and dark chocolate chips until evenly distributed. Scrape the sides of the bowl well while mixing in the chocolate chips to ensure they’re evenly distributed. It’s a simple tip I also shared in my Snowball Cookies recipe!

Scoop out balls of dough using an ice cream scoop or a large spoon, placing them on the baking sheets spaced apart. Lightly flatten each ball with the palm of your hand.

If you prefer smaller cookies, you can use a tablespoon to measure each one. My ice cream scoop is a bit large, and sometimes I end up with “monster” cookies!

Bake for about 12 minutes, or until the edges begin to turn golden. Be careful not to leave them in the oven for too long, otherwise they won’t be soft in the center and will be too crunchy, which isn’t the texture we want!

Now you just need to let the cookies cool before eating them. If you’re like Jorge (sweet tooth…) , just 5 minutes is enough, but if you’re like me, you can (and should!) wait at least 10 minutes so they’re warm and crispy!

The cookies are ready to serve and eat! You’ll see that after trying this recipe, you won’t want anything else!

If you’re in the mood for something different, you can also check out my Bonbon Cookies recipe, perfect for a nice fall snack.

Mistakes I made that you should avoid

The feeling of finishing a recipe, taking the cookies out of the oven, and them not turning out as expected is awful. I know, it happens to me sometimes! To help you get the cookies right the first time, I decided to reveal some common mistakes I made while testing this recipe.

• Using cold butter – There’s nothing easier than forgetting the butter while preparing the other ingredients, I know because it’s happened to me. If we mix the sugars into warm or almost cold butter, they won’t dissolve, and the texture and flavor of the cookies go down the drain.
• Using cheap chocolate – Not only will the cookies not look and taste the same, but the chocolate will also melt while baking. Use quality chocolate. It’s better to use fewer quality chocolate chips than to use too many low-quality chips. When I want to save money, I buy a chocolate bar and break it into chunks at home; it’s cheaper and the flavor is the same.
• Don’t let the cookies cool – I know, you want to eat them! I get it; I always have this dilemma with Jorge, who doesn’t have the patience to let the cookies cool! However, you have to wait at least 5 to 10 minutes before eating them, otherwise they won’t be crispy on the edges and will fall apart while eating.

Now that you know where I went wrong, you can at least avoid these simple mistakes. Hope this helps!

Variations you’ll love!

Before I go, I want to give you a few more tips to make these cookies even more perfect, or at least more to your taste! I have a few variations I tested that I’m sure you’ll love!

• For a Gluten-Free Version – Jorge’s cousin, Cláudia, is gluten-intolerant, so we adapted some recipes so she can eat them. For these cookies, you just need to use a cup-for-cup gluten-free flour blend and certified gluten-free oats. It’s quick and easy!
• Espresso Marry Me Cookies – I love coffee, I really do, so I tried something different! I added 1 tablespoon of instant espresso powder to the dry ingredients, and the cookies tasted divine! I really liked the coffee flavor.
• Do You Like Cinnamon? – I try cinnamon in practically every cookie I make. Why? Because it always turns out well! These Marry Me Cookies were no exception. I added 1 teaspoon of ground cinnamon to the dry ingredients, and the cookies had an incredible hint of cinnamon. They immediately tasted like autumn!

These were just a few of the variations I tried (the ones that were successful!). Remember that you can and should always experiment with new variations, new ingredients, and new methods; that’s how we arrive at the perfect recipe!

I hope you loved my recipe, my photos, and all my tips! I look forward to your comments and rating below.

Before you go, I’d also like to invite you to check out my oatmeal raisin cookies recipe.