Marry Me Cookies (Brown Butter and Chocolate Chip)

Marry Me Cookies are thick, chewy cookies with nutty brown butter, a little oat texture, and both semisweet and white chocolate. The edges bake golden while the centers stay soft. That combination matches the familiar style of Marry Me Cookies and the hero image we just made. 

Why you’ll love these cookies

Brown butter gives the dough a warm, toasted flavor, while oats add texture without turning it into a full oatmeal cookie. Chilling the dough helps the scooped cookies hold their shape as they bake. 

Ingredients

• 1 cup (226 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• ⅓ cup (67 g) granulated sugar
• 1 large egg, plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 tablespoon water
• 2 cups (240 g) all-purpose flour
• ¾ cup (75 g) old-fashioned rolled oats
• ¾ teaspoon baking soda
• ¾ teaspoon fine salt
• ¼ teaspoon ground cinnamon
• ¾ cup (about 130 g) semisweet chocolate chips or chunks
• ¾ cup (about 130 g) white chocolate chips

Marry Me Cookies Instructions

1. Brown the butter. Melt the butter in a light-colored saucepan over medium heat. Stir or swirl it frequently as it foams. When the milk solids turn golden brown and smell nutty, immediately pour the butter and browned bits into a heatproof bowl. Cool for about 15 minutes, until warm rather than hot.
2. Mix the wet ingredients. Whisk the brown sugar and granulated sugar into the butter. Add the egg, yolk, vanilla, and water; whisk until smooth. Browning butter cooks off some of its water, so the tablespoon of water replaces a little of that lost moisture. 
3. Add the dry ingredients. In a separate bowl, whisk the flour, oats, baking soda, salt, and cinnamon. Stir this mixture into the butter mixture just until no dry flour remains. Fold in both kinds of chocolate.
4. Chill the dough. Scoop the dough into roughly 2-tablespoon portions. Place them on a plate or lined tray and refrigerate for 45 minutes.
5. Bake. Heat the oven to 350°F. Place the dough portions about 3 inches apart on parchment-lined baking sheets. Bake for 11–13 minutes, until the edges are golden and the centers look slightly soft. Bake one tray at a time for the most consistent result.
6. Cool. Leave the cookies on the baking sheet for 10 minutes, then move them to a rack. They will firm up as they cool.

Tips for the best texture

• Take the brown butter off the heat as soon as the browned bits turn golden; it can burn quickly.
• Measure the flour by weight if you can. If using cups, spoon it into the cup and level it off.
• Keep unbaked dough chilled while the first tray bakes.
• For the look in the hero image, press a few reserved chocolate chips onto the dough balls before baking.

FAQ for Marry Me Cookies

Can I make the dough ahead?
Yes. Keep the covered dough in the refrigerator for up to 2 days. Let it sit at room temperature just long enough to scoop if it becomes too firm.

Can I leave out the white chocolate?
You can replace it with the same amount of semisweet chocolate, though the two-chocolate combination is part of this version’s appeal.

Recipe card

Yield: About 24 cookies
Prep time: 25 minutes
Chill time: 45 minutes
Bake time: 11–13 minutes per tray
Total time: About 1 hour 30 minutes, depending on the number of trays

For another soft cookie, try my Cream Cheese Chocolate Chip Cookies,

and If you love buttery desserts, make my Butter Pecan Cookies next.

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