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Stuffed French Toast Cookies

These cinnamon maple sugar cookies are stuffed with a maple cream cheese filling and taste surprisingly like french toast!
Prep Time20 minutes
Cook Time10 minutes
Chilling Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, cream cheese, French Toast
Servings: 14

Equipment

  • Stand or hand mixer
  • Baking sheet
  • Large cookie scoop

Ingredients

For the cream cheese filling:

  • 8 ounces cream cheese room temperature
  • 1 and 3/4 cups powdered sugar sugar
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon maple extract

For the cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter melted
  • 2/3 cup + 1/4 cup granulated sugar divided
  • 1/3 cup packed brown sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple extract

Instructions

Make the cream cheese filling:

  • In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, powdered sugar, flour, and vanilla extract together on medium-high speed until well combined.
  • Drop heaping teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.

Make the cookie dough:

  • Whisk the flour, cinnamon, nutmeg, baking soda, and salt together until combined. Set aside.
  • In a large bowl using a whisk, beat the butter, 2/3 cup granulated sugar, the brown sugar, the egg, and vanilla extract, and maple extract and beat until combined.
  • Using a spatula, mix the dry ingredients into the wet ingredients until combined. Cover dough and chill in the refrigerator for at least 1 and 1/2 hours and up to 2-3 days.
  • Preheat oven to 350°Line two large baking sheets with parchment paper or silicone baking mats.

Assemble the cookies:

  • Remove cookie dough from the refrigerator and cream cheese scoops from the freezer. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
  • Scoop dough using a large cookie scoop. Using your fingers, make an indent into the cookie dough ball. Place one cream cheese ball inside the hole, and cover with more cookie dough to fill the scoop, making sure the cream cheese is completely sealed inside. Repeat with remaining cookie dough and cream cheese.
  • Roll each stuffed cookie dough ball in remaining granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 10-12 minutes or just until the edges start to turn golden brown.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

If you can't find maple extract at the store, you can substitute maple flavoring. 
Another option for forming the cookies is to scoop two small balls of dough, flatten with your hands, sandwich with a cream cheese ball, and then roll into a ball before coating with granulated sugar.
Depending on how big you scoop your cookies and your cream cheese filling, you'll have have extra filling. You could cut the filling recipe in half or you can do what I do; save the excess to top the cookies or eat by itself!