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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. 

What about the maple extract? Can I use maple syrup instead? 

The short and the long of it is this, I’ve had a lot of readers try this recipe with maple syrup instead of extract who said the cookies didn’t end up with a very maple-y flavor. So I recommend sticking with the maple extract. If you can’t find the extract it is available on Amazon

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.

French Toast Cookies

Yield: 26 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

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


  • 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
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar, for rolling


  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.
  5. Store in an airtight container.


This recipe has been adapted from Taste of Home. 

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Miki March 21, 2020 - 2:31 pm

These were very yummy, thank you!

Brandi February 4, 2020 - 4:26 pm

Okay. So, I’m going to say that I thought these would never work. The corn syrup seemed like a strange idea! 🙂 They are so good. I made them exactly per your recipe and they are so so good! Chewy in the middle. Crispy on the edges. Milk, meet your new best friend! (Just don’t tell the Oreo people that!)

Candi February 2, 2020 - 8:15 pm

Could honey be used in place of the corn syrup? I’m deathly allergic but love the thought of this cookie? I know in some recipes it can be subbed but this large of an amount may not work.

Amy D February 5, 2020 - 12:57 pm

Hi Candi! I think structurally honey would work in these cookies, but it would really change the flavor of the cookies too. Let me know how it works out for you!

Chelle April 6, 2020 - 1:26 pm

I’m going to try brown rice syrup. I always use that instead of corn syrup with great results.

Rachel January 27, 2020 - 12:38 am

Hey all,
I also replaced the corn syrup and maple extract with real maple syrup. I got a cookie craving late in the evening and didn’t have any maple flavor on hand. While it wasn’t wildly maple flavored (natural maple syrup isn’t as bold as pancake syrup anyway) I still loved the flavor so if you’re in a pinch I’d say go for it. I love these with my coffee and the texture is real nice!

Amy D January 27, 2020 - 3:53 pm

Thanks for the feedback Rachel, I know it will be super helpful for people looking for experience with maple syrup only! Glad you enjoyed the cookies! 🙂

Cindy Cavanagh January 19, 2020 - 9:11 pm

Very good! Undercook them a little , let them cool completely on the pan.

Jan January 12, 2020 - 6:51 pm

Made these today. They were very tasty and went over very well with my family. Something different than my usual chocolate chip cookies

Amy D January 13, 2020 - 11:12 am

Thanks for the review Jan! Glad you guys are enjoying them.

Derc December 20, 2019 - 10:51 am

Great stuff. Nice and crispy on the outside, chewy inside and the smell is amazing, just like french toast on a skillet

Dave December 9, 2019 - 7:06 pm

Very good cookies. They did taste a lot like French Toast! The cookies were ‘crispy’ and not soft in the middle. However, I have put these in my favourites file. I got about three dozen from the single recipe. Needless to say, no deviation from your recipe with this batch. MAYBE the next batch will experiment a bit.

Amy D December 10, 2019 - 8:40 am

Thanks for the review Dave! Glad you enjoyed them and hope that you’re able to get them to where they are just perfect for your taste buds!

Riane Carter December 5, 2019 - 5:28 pm

Hey! I feel like they taste more like gingerbread than French toast, still delicious. Could I add a teaspoon more of the maple and maybe cut the nutmeg in half??

Amy D December 5, 2019 - 5:36 pm

Absolutely! Feel free to change it to suit your tastes! That’s how family favorites are made, by taking something you already like and then making it just perfect to suit you.

Emily October 22, 2019 - 6:46 pm

I somehow didn’t get the great results others did. The cookies had that “extract” alcohol kind of taste to them. Mine also fell quite flat. I used fresh ingredients so I’m not sure where things didn’t come together. Such a bummer because they sounded great.

Debbie Wahr September 20, 2019 - 11:16 am

Can maple syrup be used instead of maple extract?

Amy D September 23, 2019 - 12:19 pm


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!

Ashley Jensen October 22, 2020 - 11:11 am

How many cookies does this recipe yield?

Amy D October 26, 2020 - 2:27 pm

About 26.

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.

Kittie September 16, 2019 - 10:13 am

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

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!

Erin Dennis September 16, 2019 - 8:15 am

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!

Amy D September 16, 2019 - 2:31 pm

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

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!! ♥️

Amy D September 16, 2019 - 4:23 pm

Hope you enjoy Amy G!

Mary September 13, 2019 - 10:51 am

Have you used other extracts?

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.

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