Chewy French Toast Cookies
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? 
[crp]
French Toast 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
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar (for rolling)
Instructions
- Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads.
- 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.
- 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.
- 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.
Notes
Nutrition
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These cookies are amazing! I love to bake and try new recipes. This one is a keeper! They will be a perfect addition to the dessert table I’m doing for my daughter’s wedding this Fall.
I made recipe as written and I have to say WOW! I’m not one to ever eat cookie dough except for when I use a new recipe, then I only taste a tiny bit just to make sure it’ll come out alright. Tonight, I found myself “testing” the little bits left in the bowl/cookie scoop. I baked mine for 11 min and they’re perfect! The outcome of a recipe, greatly depends on the quality of ingredients being used!! Beanilla’s Maple Extract is sooo good in these cookies!!! Thank you for the recipe!
I was excited to try these cookies as I love French toast and I love cookies. But some things were never meant to join together and this is one of them. Couldn’t even get neighbor kids to eat them and they eat all things sweet. They looked beautiful had perfect cookie texture but something was off about the taste. Followed the recipe exactly. Will never make again.
Love this recipe!! Definitely one that will be added into my baking recipe book 🙂 everyone requests these for events. And they truly taste exactly like French toast.
I am not an experienced baker by any stretch but I’m not sure I make these correctly? They are definitely soft and chewy on the inside but seem to be very crumbly on the outside? Like flakey?And I also wish I skipped the rolling them in sugar step. Very very sweet. Otherwise delicious! My whole kitchen smells like maple goodness!
Yum! My daughter took one bite and told me we would be making these again. She says she wants to dip them in syrup😂
Thanks fr the tasty recipe.
Delicious! I used extra maple extract because it was the end of the bottle, but the amount in the recipe would have been plenty. I am sharing the recipe with family.
Can I substitute the corn syrup and maple extract with maple syrup?
Maisie,
Other readers have tried this and said that they turned out well, but maybe just a bit less pronounced maple flavor.
Amy
These are my new favorite cookies. I’ve made them 3 times as gifts.
Oh I love to hear that Benita! Hope your friends have enjoyed them as gifts!
Hi Amy, are you able to store the cookie dough that’s rolled in sugar in the freezer? I would like to make a big batch to bake later.
Hi Chris,
I personally would freeze them without rolling them in sugar and would just roll them in sugar as I pulled them out to bake. That said, I don’t think doing it beforehand would cause any issues!!
These cookies were so delicious it’s cold an snowing outside so due to being on lock down due to focus I wanted to make something for my grandchildren these cookies but the spot but I guess I’m going to have to double on my dough this wasn’t enough they keep asking for more
My laptop is acting up it’s supposed to say covid 19
Loved this recipe! Couldnt get to the store for corn-syrup and maple extract but I subbed molasses and maple syrup and they came out great! I added some powdered sugar on top too for the true French toast effect!
These were very yummy, thank you!
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!)
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.
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!
I’m going to try brown rice syrup. I always use that instead of corn syrup with great results.