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Homemade chewy French toast cookies on a plate with maple syrup drizzle

Chewy French Toast Cookies

Delightful cookies that combine the warm flavors of French toast with a chewy texture, perfect for breakfast or as a sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted Butter, softened Provides richness and moisture; ensure it's softened but not melted.
  • 1 cup Granulated Sugar Adds sweetness and texture; measure accurately.
  • 1/2 cup Light Brown Sugar, packed Enhances flavor with a hint of caramel; don't skip it for chewiness.
  • 1 large Egg Yolk Acts as a binder; discard the white for this recipe.
  • 1/4 cup Light Corn Syrup Contributes to chewiness; don't skip it.
  • 1 teaspoon Pure Vanilla Extract Adds depth of flavor; a good quality extract makes a difference.
  • 1 teaspoon Maple Extract Enhances French toast flavor; use for best taste.
Dry Ingredients
  • 1 cup All-Purpose Flour Provides structure; spoon and level for best measurement.
  • 1 teaspoon Ground Cinnamon Infuses warm spice; freshly ground enhances flavor.
  • 1/4 teaspoon Ground Nutmeg Adds subtle nutty flavor; use sparingly.
  • 1/2 teaspoon Baking Soda Leavens the cookies; check expiration for effectiveness.
  • 1/4 teaspoon Salt Balances sweetness; don’t omit it.
For Rolling
  • 1/4 cup Granulated Sugar Adds sweetness and sparkly finish; rolling adds an attractive touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine unsalted butter, granulated sugar, and light brown sugar. Cream together until light and fluffy, about 3-5 minutes.
  3. Mix in egg yolk, light corn syrup, pure vanilla extract, and maple extract until fully combined.
  4. In another bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt. Gradually fold into the wet mixture until just combined.
  5. Cover and chill the dough in the refrigerator for about 10-15 minutes.
Baking
  1. Scoop out the dough and roll into balls, then roll each ball in granulated sugar.
  2. Place on a lined baking sheet about 2 inches apart.
  3. Bake for 10-12 minutes until edges are golden and centers look soft. Cool on the baking sheet before transferring to a wire rack.

Notes

For extra flavor, add chocolate chips or nuts. These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.