Name: Marry Me Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ¼ cups (280 g) all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup (226 g) unsalted butter, softened; ¾ cup (150 g) granulated sugar; ¾ cup (165 g) light brown sugar, packed; 2 large eggs, room temperature; 2 tsp pure vanilla extract; ½ tsp almond extract (optional); 1 ½ cups semi-sweet or milk chocolate chips; ½ cup white chocolate chips (optional)

Why You’ll Love This Recipe

I love this recipe because it blends the best parts of a classic sugar cookie with the richness of chocolate and the subtle complexity of almond extract. They bake up beautifully soft with golden edges, making them perfect for gifting or indulging in solo.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ¼ cups (280 g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¾ cup (165 g) light brown sugar, packed
2 large eggs, room temperature
2 tsp pure vanilla extract
½ tsp almond extract (optional, but adds a lovely nutty note)
1 ½ cups semi‑sweet or milk chocolate chips
½ cup white chocolate chips (optional, for contrast)

directions

I start by preheating the oven to 350 °F (175 °C) and lining my baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, and salt. Then I set it aside.

In a large bowl, I cream the softened butter with both sugars until light and fluffy—this takes about 2 to 3 minutes using a mixer.

I beat in the eggs one at a time, then stir in the vanilla and almond extracts until the mixture is smooth.

Next, I gradually mix the dry ingredients into the wet, using low speed to avoid overmixing.

Once the dough is just combined, I fold in the chocolate chips and white chocolate chips if I’m using them.

I scoop out the dough in 2-tablespoon mounds and space them about 2 inches apart on the baking sheets.

I bake them for 10–12 minutes, just until the edges are set and the centers still look soft. Then I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 11 minutes
Total Time: about 1 hour (including chilling if desired)
Servings: Makes about 24 cookies
Calories: ~200 kcal per cookie

Variations

Sometimes I swap in dark chocolate or even chopped chocolate chunks for variety. I also like adding toasted nuts or a sprinkle of flaky salt on top before baking to add texture and balance the sweetness.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully; I reheat in the microwave for 10 seconds to bring back that fresh-baked warmth.

FAQs

Can I chill the dough before baking?

Yes, I often chill the dough for 30 minutes to help the cookies hold their shape and deepen the flavor.

Can I make these cookies without almond extract?

Definitely. I skip the almond extract when I want a more classic chocolate chip cookie flavor.

How do I get soft cookies every time?

I bake until the edges are just golden and the centers are still slightly underbaked. They firm up as they cool.

Can I use just one kind of chocolate?

Absolutely. I use whatever I have on hand—milk, dark, semi-sweet, or white chocolate all work great.

Are these freezer-friendly?

Yes. I freeze both the raw dough balls and baked cookies. I just bake straight from frozen or thaw before enjoying.

Conclusion

Marry Me Cookies are soft, sweet, and loaded with gooey chocolate—just the way I like them. Whether I’m sharing them with someone special or savoring them solo, they always make a sweet impression.