French Toast Cookies Recipe Delicious

French Toast Cookies

One of the quickest ways to bring a flavor into your cookie is through mix-ins (or as pros call them, "inclusions"). Check out the pie crumbs in the Cherry Pie Cookies or the caramelized cereal in the CTC Marsh Cookies these flavorful bits help tell the flavor story and add texture and complexity.

When working through the idea for a French toast cookie something maple-y, buttery, and yeah, okay, BREAD-y I knew a maple-infused crumble inclusion was the way to go.

This re-creates the breakfast table excitement of staring down at a plate of drippy, soft-in-the-center French toast slices.

Which, yes, also means this cookie is great for breakfast. Oh, and for the record: These crumbs and crumbles always make the best baking snack.

Milk powder helps give this cookie its rounded, milky notes.

French Toast Cookies Recipe: How to Make It

Ingredients:

226g unsalted butter, softened 2 sticks (16 T)

180g light brown sugar ¾ cup (packed)

140g sugar ⅔ cup + more for coating

2 large eggs

4g vanilla extract 1 tsp

310g flour 2 cups + 2 T

12g milk powder 2 T

4g kosher salt 1 tsp

2g baking powder ½ tsp

1.5g baking soda ¼ tsp

1 recipe French Toast Crumble (recipe follows), cooled

Instructions:

Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high for 2 to 3 minutes, until well combined. Scrape down the sides of the bowl, add the eggs and vanilla, and beat until smooth.

Add the flour, milk powder, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.

Paddle in the French toast crumble until just incorporated.

Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Use the palm of your hand to slightly flatten the domes.

Bake at 350°F until golden around the edges, 10 to 12 minutes.

As soon as you pull the cookies out of the oven, flatten their tops once again with a rubber spatula for maximum, memorably fudgy centers.

Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.

At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.