Breakfast Meets Dessert

There’s something magical about waking up to the scent of cinnamon and maple drifting through the kitchen. One chilly autumn morning, I found myself craving French toast—but with no bread in sight, I turned to my cookie stash. That’s when the idea for chewy French toast cookies was born.

These cookies are a nostalgic twist on the classic breakfast, combining the cozy flavors of maple, cinnamon, and vanilla with the irresistible texture of a soft, chewy cookie. They’re perfect for brunch trays, afternoon pick-me-ups, or dessert with a cup of coffee.

In this guide, you’ll learn how to layer flavors like a pro, master the chewy texture, and add sparkle with sugar-dusted tops. Whether you’re baking for a crowd or just indulging solo, these cookies deliver breakfast comfort in dessert form.

What Are Chewy French Toast Cookies?

Chewy French toast cookies are a fusion of two beloved treats: the warm, spiced flavors of French toast and the soft, satisfying texture of a cookie. They’re sweet, cozy, and just a little indulgent—like breakfast and dessert had a delicious baby.

The flavor profile leans into maple, cinnamon, nutmeg, and vanilla, evoking that classic diner-style French toast. Each cookie boasts a soft center, crisp edges, and a sugar-dusted top that sparkles like morning sunshine.

They’re perfect for brunch, cookie swaps, or anytime you want a bite of comfort. And unlike actual French toast, there’s no flipping required.

Bold Tip: Use maple extract instead of syrup—it’s more concentrated and delivers a stronger, more authentic flavor punch.

Butter, Sugar & Syrup: The Chewy Trio

The secret to chewy cookies lies in the holy trinity of butter, sugar, and syrup. Each plays a key role in texture and flavor.

Butter: Softened butter is ideal—it creams beautifully with sugar, creating air pockets that help the cookies rise and stay tender. Melted butter can work too, but it leads to flatter cookies with less structure.

Brown Sugar: This adds moisture and a deep caramel flavor that complements the maple and spices. Light brown sugar is perfect for a balanced sweetness, while dark brown sugar adds extra richness.

Corn Syrup or Maple Syrup: A touch of syrup contributes chewiness and helps the cookies stay soft for days. Light corn syrup is best—it adds texture without overpowering the flavor. Maple syrup works too, but it’s less effective for chew and can make the dough sticky.

Bold Tip: Use light corn syrup for optimal chewiness and balance. It’s the unsung hero of soft cookies.

Eggs & Extracts: Flavor Boosters

Eggs are essential for binding and richness. Using one whole egg provides structure, while adding an extra yolk boosts moisture and gives the cookies a richer, more tender crumb.

Vanilla extract adds warmth and depth, while maple extract is the key to capturing that French toast flavor. It’s more concentrated than syrup and delivers a bold, unmistakable taste.

Want to mix things up? Add-ins like white chocolate chips, chopped pecans, or rolled oats can add texture and variety. Just keep the base flavor profile in mind—these cookies are all about cozy spice and sweetness.

Bold Tip: Don’t substitute maple syrup for extract—it’s not concentrated enough and won’t deliver the same punch of flavor.

Mixing & Dough Handling

Start by creaming the butter and brown sugar until light and fluffy—this step adds air and helps the cookies rise. Add eggs and extracts, then mix until smooth.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Mixing them separately prevents overworking the dough and ensures even distribution.

Gradually combine the wet and dry ingredients. The dough should be soft but not sticky. If it feels too loose, chill it for 15–30 minutes—especially helpful in warm kitchens.

Before baking, roll the dough balls in granulated sugar for a sparkly finish and subtle crunch. You can also sprinkle a pinch of cinnamon sugar on top for extra flair.

Bold Tip: If your dough feels too soft to scoop cleanly, chill it briefly. This helps the cookies hold their shape and prevents spreading.

Baking & Cooling Tips

Bake your cookies at 350°F (175°C) for 10–12 minutes. Look for golden edges and soft centers—they’ll continue to firm up as they cool.

Avoid overbaking. The cookies should look slightly underdone in the center when you pull them out. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

This resting period allows the cookies to set and prevents breakage. It also helps develop that chewy texture we’re after.

Bold Tip: Underbake slightly for maximum chew. The residual heat will finish the job, leaving you with cookies that are soft, tender, and irresistible.