Chewy French Toast Cookies are soft, sweet treats that bring all the cozy flavors of breakfast right to your fingertips. Imagine cinnamon, maple syrup, and a hint of vanilla wrapped up in a chewy cookie that tastes like your favorite morning indulgence. These cookies have that perfect balance of softness and a little bit of chew that makes them hard to put down.
I love making these cookies when I’m craving something comforting but don’t want to wait around for pancakes or toast. They’re like a little hug in cookie form, and I often catch myself sneaking a couple before they make it out of the kitchen. If you like the warm spices and sweetness of a classic French toast breakfast, these will definitely hit the spot for you too.
My favorite way to enjoy these cookies is with a warm cup of coffee or tea, especially during a lazy weekend morning. They also travel great if you want to bring a little breakfast joy to work or share with friends. Trust me, once you try these chewy French Toast Cookies, they’ll become your new go-to treat when you want a taste of cozy mornings anytime!
Key Ingredients & Substitutions
Butter: Softened unsalted butter is best for the right creamy texture. You can swap for margarine or coconut oil, but it might change the flavor slightly.
Brown Sugar: Light brown sugar adds moisture and a mild caramel note. If you only have white sugar, mix it with a bit of molasses or honey for a similar taste.
Maple Syrup: This gives the cookie that true French toast flavor. Pure maple syrup is ideal, but pancake syrup or honey can work if needed.
Milk or Cream: Adds tenderness and richness. Use any milk you like—including plant-based milk—just keep it at room temperature for best mixing.
Almond Extract: Optional but it boosts flavor subtly. If you don’t have it, vanilla alone is just fine.
How Do You Keep These Cookies Soft and Chewy?
The secret is in gently mixing and baking just right. Overmixing activates gluten and makes cookies tough, so mix dry ingredients into wet only until combined.
- Use softened butter and brown sugar for moisture and softness.
- Don’t overbake—take cookies out when edges look set but centers are still soft.
- Flatten dough balls lightly before baking so they spread nicely.
- Let cookies cool on the sheet a few minutes to finish setting without drying out.
Equipment You’ll Need
- Baking sheets – flat and roomy to space cookies out so they bake evenly.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – one for dry ingredients, one for wet; this helps mix better.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Spoon or cookie scoop – for evenly sized dough balls that bake uniformly.
- Measuring cups and spoons – accuracy here improves your cookie texture and taste.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for a nice crunch and nutty flavor balance.
- Mix in mini chocolate chips to bring a touch of melty sweetness alongside the cinnamon.
- Swap the nutmeg for ground ginger or cardamom for a spicy twist depending on your mood.
- Drizzle finished cookies with a little extra maple syrup or cream cheese glaze for extra indulgence.
Chewy French Toast Cookies
Ingredients You’ll Need:
Main Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup milk or cream
- 1/2 teaspoon almond extract (optional, enhances flavor)
For Rolling:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For Topping (Optional):
- Pearl sugar or coarse sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 10-12 minutes baking time. After baking, allow 5 minutes to cool on the baking sheet and a bit longer if you want them fully cooled on a wire rack. Quick and easy for a delicious treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Mix:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep your cookies from sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for later.
2. Mix Wet Ingredients:
In a large bowl, beat the softened butter and light brown sugar until the mixture is light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract if using; mix until everything is combined. Next, pour in the maple syrup and milk or cream, and stir well.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Stir just until combined—don’t overmix to keep the cookies soft and chewy.
4. Roll and Prepare Cookies for Baking:
Mix the granulated sugar and cinnamon in a small bowl. Scoop about 1.5 tablespoons of dough for each cookie, roll it into a ball, then coat it well in the cinnamon sugar mixture. Place the dough balls spaced about 2 inches apart on the baking sheets. Gently flatten each ball with your palm or the bottom of a glass to a slight thickness. If you like, sprinkle some pearl or coarse sugar on top for a pretty, sweet touch.
5. Bake and Cool:
Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look a bit soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite morning drink or just as a cozy snack!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter to get a smooth, creamy dough. If you only have frozen butter, thaw it in the fridge overnight or soften quickly by microwaving in short bursts, being careful not to melt it.
Can I Substitute Maple Syrup with Another Sweetener?
Yes! Pancake syrup or honey can work as substitutes, though pure maple syrup gives the best authentic flavor. If using honey, the cookies may be a bit moister and sweeter.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, and refrigerate for up to 24 hours before baking. This can help deepen the flavors and makes baking on demand easier.