Description
These Coffee Cheesecake Cookies are soft, chewy, and filled with a sweet, creamy cheesecake center. With just the right touch of espresso flavor and a cozy cookie texture, they’re perfect for coffee lovers and cookie fans alike. Great for gifting, holidays, or whenever you need a little pick-me-up!
Ingredients
For the cheesecake filling:
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4 oz cream cheese, softened
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
For the cookie dough:
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 teaspoons instant espresso powder
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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Optional: 1/2 cup mini chocolate chips or chopped dark chocolate
Instructions
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Make the cheesecake filling:
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into small 1/2 teaspoon-sized dollops onto a parchment-lined plate. Freeze for at least 30 minutes. -
Make the cookie dough:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy. Beat in the egg, vanilla, and espresso powder until well combined. -
In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in chocolate chips, if using.
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Assemble the cookies:
Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake dollop in the center and wrap the dough around it to seal. Roll into a ball and place on a lined baking sheet. Repeat with remaining dough and filling. -
Chill the filled dough balls in the fridge for 30 minutes (this helps them hold their shape).
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Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until the edges are set and the tops are slightly crackled. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
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For a stronger coffee flavor, add an extra 1/2 teaspoon espresso powder.
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Cookies are best stored in the fridge due to the cheesecake center, but can be enjoyed at room temp.
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Add a dusting of cocoa powder or espresso sugar on top for a fancy finish.