36 Irresistible Chewy French Toast Cookies to Devour

Picture this: Sunday mornings at my grandma’s house, where the whole kitchen smelled like cinnamon and maple syrup. She’d whip up a batch of French toast, crispy on the edges and soft in the middle—pure magic. That’s exactly the feeling I wanted to capture when I first baked these Chewy French Toast Cookies. They’ve got all the cozy warmth of French toast packed into one irresistible bite.

I’ll never forget the first time my nephew tried them—eyes wide, sticky fingers, and that classic kid question: “Can I have another?” That’s when I knew this recipe was a keeper. The secret? That perfect chewy texture (no cakey cookies here!) and just the right blend of cinnamon and nutmeg. They’re like your favorite breakfast transformed into a cookie you can grab anytime—no syrup-stacked plate required.

Why You’ll Love These Chewy French Toast Cookies

Oh, where do I even start? These cookies are the ultimate breakfast-meets-dessert hack that’ll make your taste buds dance. Here’s why they’re a must-bake:

• Breakfast in cookie form – Seriously, who says you can’t have cookies for breakfast? These taste like French toast but fit in your hand.
• Pantry-friendly ingredients – No fancy stuff here! Just flour, sugar, eggs, and spices you probably already have.
• Quick to whip up – From bowl to belly in under 30 minutes (yes, even if you’re half-awake).
• That perfect chew – Not too soft, not too crisp—just that glorious golden edge with a tender middle.

Trust me, one bite and you’ll be hooked. My kids beg for them weekly (and I may or may not hide a few for myself).

Ingredients for Chewy French Toast Cookies

Here’s everything you’ll need to make these irresistible cookies—measurements matter, so grab your measuring cups!

• 2 cups all-purpose flour (spoon and level to avoid dense cookies)
• 1 tsp cinnamon (the heart of that French toast flavor)
• 1/2 tsp nutmeg (freshly grated if you’re fancy)
• 1/2 tsp salt (balances the sweetness)
• 1 tsp baking soda (not powder—crucial difference!)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
• 3/4 cup packed brown sugar (press it into the cup firmly)
• 1/4 cup granulated sugar (for that crisp edge)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (real stuff, not imitation)
• 2 tbsp maple syrup (grade A for best flavor)
• 1/4 cup milk (whole milk makes them extra rich)

Ingredient Notes & Substitutions

Need to swap something? Almond milk works for dairy-free, and coconut sugar can replace brown sugar (though cookies will be darker). Don’t skip the spices—they’re what make these taste like French toast! For nutty depth, add 1/4 cup chopped walnuts (my husband’s favorite tweak).

How to Make Chewy French Toast Cookies

Okay, let’s get baking! These cookies come together in just a few simple steps—but the magic is in the details. First things first: preheat that oven to 350°F (trust me, you don’t want to forget and end up with impatient cookie dough staring at you). Line your baking sheets with parchment paper while you’re at it. Now, let’s dive in!

Step 1: Mix Dry Ingredients

Grab a big bowl and whisk together 2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1 tsp baking soda. If your flour’s been sitting awhile and looks lumpy, give it a quick sift first—nobody wants surprise flour clumps in their cookies. Mix until you see those spices evenly distributed (you’ll know it’s ready when the whole mixture smells like a cozy breakfast).

Step 2: Cream Butter and Sugars

Now for the fun part: In another bowl (or your stand mixer if you’re fancy), beat 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer—don’t rush it! You’ll see the color change from dark to pale caramel as tiny air pockets form. That’s what gives these cookies their perfect chew.

Step 3: Combine Wet and Dry Ingredients

Add 1 egg, 1 tsp vanilla, and 2 tbsp maple syrup to the butter mixture and mix just until combined. Now, gradually add your dry ingredients in 3 parts, stirring gently after each addition. Overmixing = tough cookies, and we don’t want that! Finally, drizzle in the 1/4 cup milk—this brings the dough together into a soft, slightly sticky consistency (if it feels too dry, add 1 extra tbsp milk).

Pro tip: Let the dough rest for 5 minutes while your oven finishes preheating. This lets the flour hydrate evenly for cookies that bake up just right.

Tips for Perfect Chewy French Toast Cookies

After making these cookies more times than I can count (and eating way too many “test” batches), I’ve learned a few tricks to get them just right every time. Here are my must-know tips:

1. Measure flour the right way

Scooping flour straight from the bag packs it down—hello, dense cookies! Instead, spoon flour into your measuring cup and level it off. Better yet, use a kitchen scale for 240g (my foolproof method). Too much flour is the #1 reason cookies turn out dry or cakey instead of chewy.

2. The magic of slightly underbaking

These cookies continue cooking on the hot baking sheet after you pull them out. Take them out when the edges are golden but centers still look slightly soft—about 10 minutes in my oven. They’ll firm up perfectly as they cool. Overbaked cookies lose that signature French toast softness inside.

3. Chill sticky dough for better texture

If your dough feels too sticky to handle (hot kitchen = melty butter), pop it in the fridge for 15-20 minutes. Cold dough spreads less, giving you thicker cookies with chewy centers. Bonus: Chilled dough makes those pretty cracked tops when they bake!

4. Space them out or regret it

Give each cookie at least 2 inches of space on the baking sheet—they spread more than you’d think! I learned this the hard way when a whole batch baked into one giant cookie (delicious, but not the goal). For perfect rounds, use a cookie scoop or roll dough balls between your palms quickly (butter melts fast in warm hands).

One last thing: Let them cool on the baking sheet for 5 minutes before moving to a rack. They’re too delicate right out of the oven, and you’ll lose that perfect texture if you rush it!

Storage & Reheating

Alright, let’s talk cookie preservation—because I know you’re going to want to savor these Chewy French Toast Cookies beyond just one sitting (if they last that long!). Here’s how to keep them tasting fresh-baked:

Room Temperature Storage

Pop those cooled cookies in an airtight container with a slice of bread (trust me on this!). The bread helps maintain moisture so your cookies stay soft and chewy for up to 5 days. Just replace the bread slice if it gets hard—it’s like a little humidity sponge working overtime for your cookies.

Freezing for Future Cravings

These cookies freeze beautifully! Layer them between sheets of parchment paper in a freezer bag or container, and they’ll keep their texture for a whole month. My secret? I freeze half the batch immediately—it stops me from “accidentally” eating them all in one day!

The Perfect Reheat

Want that just-baked warmth? Microwave a cookie for 10 seconds—just until the edges get slightly crisp while the center stays soft. For frozen cookies, add 5 extra seconds. If you’re feeling fancy, warm them in a 300°F oven for 3 minutes instead. Either way, a quick drizzle of maple syrup right before eating? *Chef’s kiss*.

Pro tip: Freeze the dough balls before baking! Just scoop and freeze on a tray, then transfer to a bag. Bake straight from frozen—just add 1-2 extra minutes. Fresh cookies whenever the craving hits!

FAQ About Chewy French Toast Cookies

I’ve gotten so many questions about these cookies over the years—here are the ones that pop up most often (along with my slightly opinionated answers!):

“Can I freeze the dough for later?”

Absolutely! That’s actually my favorite trick. Scoop the dough into balls first, freeze them on a baking sheet for 1 hour (so they don’t stick together), then transfer to a freezer bag. They’ll keep for 3 months—just bake straight from frozen, adding 1-2 extra minutes. Emergency cookies at the ready!

“Why did my cookies come out flat?”

Nine times out of ten, it’s because the butter was too soft. Your dough should hold its shape when scooped—if it’s spreading like pancake batter, chill it for 20 minutes before baking. Also, double-check your baking soda isn’t expired (test it with vinegar—if it doesn’t bubble furiously, toss it).

“Can I use pancake syrup instead of maple?”

*Gasp* I mean… technically yes, but the flavor won’t be the same. Real maple syrup gives that authentic French toast taste. If you must substitute, try honey or golden syrup—just know I’ll be judging you slightly from afar.

“How do I make them extra chewy?”

Two secrets: First, use all brown sugar (replace the white sugar with an equal amount). Second, pull them out when the centers still look slightly underdone—they’ll firm up perfectly. My grandma called this the “carryover bake” and swore by it!

“Are these breakfast or dessert?”

Yes. *wink* But seriously, I won’t tell if you eat three for breakfast—they’ve got eggs and milk, right? For a “respectable” morning option, I sometimes add 1/4 cup oats to the dough. (Then drizzle with maple syrup anyway because life’s short.)

Nutritional Information

Okay, let’s be real—we’re not eating cookies for their health benefits, but hey, a little transparency never hurt anyone! Here’s the scoop on what’s in these irresistible Chewy French Toast Cookies (because knowledge is power, even when covered in maple syrup).

Per cookie (approx. 24 per batch):

• 120 calories
• 19g carbohydrates
• 8g sugar
• 2g protein
• 4g fat (2.5g saturated)
• 85mg sodium

*Values are estimates based on standard ingredients—your mileage may vary with substitutions!*

Now, if you’re like me and lose count after cookie #3 (whoops), just consider it fuel for whatever adventure comes next. After all, happiness calories count too, right? *wink*

So what are you waiting for? Grab that mixing bowl and whip up a batch of these Chewy French Toast Cookies today—your future self (and anyone lucky enough to snag one) will thank you! Don’t forget to tag me in your cookie photos so I can cheer you on. Happy baking, my fellow breakfast-cookie enthusiasts!

Print