Description
Delight in the fusion of cookies and cheesecake with these indulgent Coffee Cheesecake Cookies, featuring a soft, chewy center and a rich cream cheese filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking soda, salt, and espresso powder in a separate bowl.
- Gradually blend the dry ingredients into the butter mixture.
- Beat together the cream cheese and powdered sugar until smooth.
- Drop rounded tablespoons of cookie dough onto a prepared baking sheet.
- Create a small indentation in the center of each cookie.
- Fill each indentation with a small amount of the cheesecake filling.
- Bake for about 10-12 minutes or until edges are lightly golden.
- Allow to cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to five days. They can be frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg