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Chewy French Toast Cookies

by Amy D

Chewy French toast cookies taste just like french toast sticks, but in the form of a chewy sugar cookie!

I  know you guys love breakfast for dinner. Well today I’ve got a new twist on breakfast that is so delicious. Breakfast for dessert!  These French Toast Cookies are flavored with vanilla, maple, cinnamon and nutmeg for a chewy cookie that has all the flavors of french toast.

These cookies have a secret ingredient that makes them extra special and it’s probably something you already have sitting in your cupboard, corn syrup.  Corn syrup gives these cookies the best chewy texture. 

French toast cookies are quick and easy to make. There’s no chill time before baking which really speeds the process along. 

They will be extremely soft when they come out of the oven, so the 2 minute rest on the baking sheets before removing to wire racks is essential to let them set up a bit.  Still warm from the oven, these cookies will have a crisp outer edge and a very soft center.  When they have completely cooled, they will be soft and chewy all over.

Why add the egg yolk? The egg yolk works as a binding agent, but also adds fat that contributes to the texture of these cookies. 

The end result will be a beautiful crinkly topped cookie that looks unassuming, but packs dynamite French toast flavor. Cookies for breakfast anyone?

A stack of two cookies sitting in front of a plate of french toast cookies.
5 from 2 votes
Print

French Toast Cookies

French toast cookies taste just like French toast sticks, but in the form of a deliciously chewy sugar cookie.

Course Dessert
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 26 cookies

Ingredients

  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg yolk
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple extract
  • 2 1/3 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar for rolling

Instructions

  1. Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads.

  2. Cream together the butter and sugars. Add the egg yolk, corn syrup, vanilla, and maple extracts and mix well, scraping down the sides of the bowl as needed.

  3. Next add the flour, cinnamon, nutmeg, baking soda, and salt. Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the prepared baking sheets.

  4. Bake the cookies at 350 degrees for 10-12 minutes. Remove from the oven and allow the cookies to rest for 2 minutes before removing to wire racks to cool completely.

    Store in an airtight container.

Recipe Notes

This recipe has been adapted from Taste of Home. 

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Did you make this recipe? 

Please leave a comment or review below!  I’d also love to see what you’ve been making on Instagram or Facebook.

11 comments

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11 comments

Debbie Wahr September 20, 2019 - 11:16 am

Can maple syrup be used instead of maple extract?

Reply
Amy D September 23, 2019 - 12:19 pm

Debbie,

I’ve had several questions about this! Here’s what I can tell you. I haven’t done it myself, but my intuition says it will be just fine. However! The cookies won’t have nearly as prominent of a maple flavor in the finished product.

If you make these with maple syrup please be sure to come back and let me know how they turned out and what you thought of the finished product.

Happy Baking!

Reply
Susan September 25, 2019 - 9:42 am

I was intrigued by your idea of using maple syrup. (We had a bumper crop of maple syrup last year). I substituted half a cup of maple syrup for the corn syrup, and baked a few cookies to try. I couldn’t taste the maple, so added maple flavoring to the rest of the dough before baking. They still had a nice chewy texture and and mild spice flavor. I liked the cookies, but they didn’t remind me of French toast.

Reply
Kittie September 16, 2019 - 10:13 am

5 stars
Warning the after taste of these are so yummy you’ll be craving more. Very addicting.

Reply
Amy D September 16, 2019 - 2:32 pm

Oh that made me giggle because I find that to be so true with these cookies. We just can’t get enough of them. Thanks for stopping by to let me know what you thought Kittie!

Reply
Erin Dennis September 16, 2019 - 8:15 am

5 stars
I made these cookies yesterday for Sunday night dessert, and they are AMAZING! They are the perfect combination of chewy on the inside and crispy on the outside. Probably one of my favorite cookies ever!

Reply
Amy D September 16, 2019 - 2:31 pm

Oh wow! What a fantastic description Erin! Thanks for the review.

Reply
Amy G September 14, 2019 - 9:42 pm

I love the idea of chewy cookies that taste like my favorite breakfast treat! Pinning this recipe for our yearly cookie exchange party. I know they’ll be a hit!! ♥️

Reply
Amy D September 16, 2019 - 4:23 pm

Hope you enjoy Amy G!

Reply
Mary September 13, 2019 - 10:51 am

Have you used other extracts?

Reply
Amy D September 14, 2019 - 11:14 am

Hi Mary, I haven’t used other extracts for this recipe as I specifically was trying to make these cookies have as much of a French toast flavor as possible. I think that using different extracts, such as Almond, would still probably make a really tasty cookie. But it definitely would not be a French toast cookie as described.

Thanks for the question! Hope you enjoy the cookies.

Amy D.

Reply

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