Why are they called "Marry Me" Cookies?

These cookies earned their name because they're so delicious that serving them to someone might just prompt a marriage proposal! The combination of browned butter, two types of chocolate, and the perfect chewy texture makes them irresistible enough to inspire lifelong commitment.

Can I make these cookies without browning the butter?

While you can use melted butter instead of browned butter, you'll miss out on the distinctive nutty flavor that makes these cookies special. The brown butter step only takes about 7 minutes and makes a world of difference in the final taste.

Why does the recipe use one whole egg plus two egg yolks?

This specific egg combination creates a richer dough with a chewier texture. The extra yolks add fat and emulsifiers that result in cookies that stay soft longer and have a more tender bite than cookies made with whole eggs alone.

My cookies spread too much! What went wrong?

The most common reason is not chilling the dough long enough. Make sure your dough is properly chilled before baking. Another possibility is too little flour—be sure to measure correctly. Lastly, check that your oven temperature is accurate with an oven thermometer.

Marry Me Cookies Recipe - LazyDayRecipes

Description

Marry Me Cookies are rich, chewy, bakery-style cookies featuring browned butter, a blend of white and brown sugars, oats, and a mix of white and semisweet chocolate chips. Their unique flavor and perfect texture make them an irresistible treat, ideal for sharing or any special occasion.

Ingredients

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Wet Ingredients

1 cup unsalted butter (2 sticks)
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla extract

Dry Ingredients

2 cups (240g) all-purpose flour, spooned and leveled
1 cup old-fashioned oats
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon

Mix-Ins

1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup chopped nuts, optional

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Instructions

Brown the Butter: In a large saucepan, melt the butter over low-medium heat. Continue stirring as it melts and foams, cooking it for about 5-7 minutes until it turns brown and smells nutty. Immediately remove from heat and allow to cool for 2-3 minutes.
Mix Butter and Sugars: In a large mixing bowl, combine the packed brown sugar and granulated sugar. Pour in the browned butter and whisk by hand until blended and smooth. Place the bowl in the refrigerator for 10-15 minutes to let it cool.
Add Eggs and Vanilla: When the butter and sugar mixture has cooled, add the whole egg, egg yolks, and vanilla extract. Whisk well until completely combined and the mixture is smooth.
Combine Dry Ingredients: In a separate bowl, stir together flour, oats, baking soda, salt, and ground cinnamon to ensure everything is evenly mixed.
Mix Wet and Dry Ingredients: Add half of the dry ingredients to the wet mixture and gently stir with a spatula until mostly incorporated. Add the remaining dry mixture, chocolate chips, and nuts (if using), and stir just until combined. Avoid overmixing.
Shape and Chill Dough: Portion the cookie dough into 2-tablespoon-sized balls. Arrange them closely together on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat Oven and Prepare Sheets: Preheat your oven to 325°F (160°C) and line a second baking sheet with parchment paper.
Bake the Cookies: Divide the chilled dough balls between the two baking sheets, spacing them at least 2 inches apart. For thicker cookies, leave as is. For thinner cookies, gently flatten each ball with the bottom of a glass. Bake for 10-12 minutes, until cookies are golden around the edges.
Cool and Serve: Allow the cookies to cool on the baking sheets until firm enough to move. Then carefully transfer them to a wire rack to cool completely before serving. Enjoy!

Notes

For best flavor and texture, chill the dough overnight before baking.
Save a few chocolate chips to press on top of the dough balls before baking for a bakery-style look.
Spoon flour into your measuring cup and level off with a knife for accurate measuring.
A cookie scoop or small ice cream scoop ensures evenly sized cookies.
Cookies will be very soft straight from the oven but will firm up as they cool.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 116mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 41mg