Description
These soft espresso cookies hide a creamy cheesecake center—perfectly indulgent with every bite and ideal for coffee lovers.
Ingredients
Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
Cookie Dough:
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
2 tsp instant espresso powder
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Optional: ½ cup mini chocolate chips or chopped dark chocolate
Instructions
Prepare Filling: Whisk cream cheese, powdered sugar, and vanilla until smooth. Scoop into ½ tsp dollops onto parchment and freeze for 30 minutes.
Make Dough: Cream butter with sugars. Add egg, vanilla, and espresso powder. Mix in flour, baking soda, and salt. Fold in chocolate chips if using.
Assemble Cookies: Scoop 1½ tbsp dough, flatten, add frozen cheesecake filling, wrap and seal into a ball. Chill dough balls for 30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 10–12 minutes, until edges are set and tops are crackled. Cool 5 minutes on sheet, then transfer to rack.
Notes
Chill dough to prevent spreading and seal in filling.
Add extra espresso powder for bolder flavor.
Dust with cocoa or espresso sugar for a café-style finish.
Drizzle with ganache for an elegant touch.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
