5 stars (based on 2 reviews)
Sometimes, when you combine cookies
and breakfast ideas
Incredible things happen
I give you… French Toast Cookies
French Toast Cookies
Recipe
-
Prep Time: 15 min
- 1/4 cup butter
- 1/4 cup brown sugar + 2 tbsp
- 1 large egg
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 tsp butter extract (optional)
- 1 cup AP flour + 3 tbsp
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 tsp cornstarch
- 1 Pinch of salt
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- Here is the cookie mold I used!
- If you punch a toothpick in the middle of your cookies and they come out wet, I would leave them in the oven a bit longer so the middle bakes entirely. 🙂
Bake Time: 15 min
Yields: 5-8 cookies
What you need
French Toast Cookies
What to do
1. Sift all dry ingredients.
2. Using a stand mixer with paddle attachment, beat butter and sugar until light and fluffy. Hand mixer also works!
3. Add egg, vanilla, maple, butter extract and corn syrup. Mix on low speed until everything is combined.
4. Pour all dry ingredients into the wet. Mix everything until just barely combined. Cover bowl and chill cookie dought for at least 30 minutes. (Note: dough will be sticky to touch, thats ok!)
5. Preheat oven to 350 degrees. Divide batter into 5 equal parts, or 10 smaller parts. Place each cookie into a square cookie mold on a baking sheet lined with parchment paper. Make sure your cookies are about 2 inches apart. I have 3×3 inch square cookie (I used bigger in the video, but you can use whatever you prefer! See note below on where you can purchase!). Just remember, the bigger the cookie, the longer the bake time. Top cookies with some egg wash, a dash of brown sugar and cinnamon.
6. Bake at 350 for about 11-13 minutes. When the tops of the cookies are puffed up (*see note below), the cookies are done. Remove from oven and let them cool for about 15 minutes. Release from molds and top with butter, powdered sugar and syrup if you like!
2. Using a stand mixer with paddle attachment, beat butter and sugar until light and fluffy. Hand mixer also works!
3. Add egg, vanilla, maple, butter extract and corn syrup. Mix on low speed until everything is combined.
4. Pour all dry ingredients into the wet. Mix everything until just barely combined. Cover bowl and chill cookie dought for at least 30 minutes. (Note: dough will be sticky to touch, thats ok!)
5. Preheat oven to 350 degrees. Divide batter into 5 equal parts, or 10 smaller parts. Place each cookie into a square cookie mold on a baking sheet lined with parchment paper. Make sure your cookies are about 2 inches apart. I have 3×3 inch square cookie (I used bigger in the video, but you can use whatever you prefer! See note below on where you can purchase!). Just remember, the bigger the cookie, the longer the bake time. Top cookies with some egg wash, a dash of brown sugar and cinnamon.
6. Bake at 350 for about 11-13 minutes. When the tops of the cookies are puffed up (*see note below), the cookies are done. Remove from oven and let them cool for about 15 minutes. Release from molds and top with butter, powdered sugar and syrup if you like!
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