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Coffee Cheesecake Cookies

Soft espresso-infused cookies stuffed with a creamy cheesecake center for the ultimate bakery-style dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp instant espresso powder
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tbsp milk
Cheesecake Filling
  • 6 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat cream cheese with sugar and vanilla. Freeze small portions for 20–30 minutes.
  3. Whisk together flour, baking powder, baking soda, salt, and espresso powder.
  4. Cream butter and sugars until fluffy. Add egg, vanilla, and milk.
  5. Gradually mix in dry ingredients until combined.
  6. Stuff dough with frozen cheesecake filling and seal.
  7. Bake 10–12 minutes until edges are set.
  8. Cool before serving.

Notes

Freeze filling before baking to prevent leaking.