Coffee Cheesecake Cookies
Soft, buttery cookies infused with instant coffee and filled with a creamy cheesecake center a perfect blend of coffeehouse flavor and home-baked comfort.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup instant coffee granules dissolved in 1 tbsp hot water
Cheesecake Filling
- 4 oz cream cheese softened to room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and 2 teaspoons vanilla extract; beat until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture, mixing on low until just combined.
- Fold in the dissolved coffee until evenly incorporated.
- In a small bowl, beat cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Scoop 1 to 1 1/2 tablespoons of cookie dough onto the baking sheet, spacing 2 inches apart.
- Press a small indent in the center of each cookie and fill with 1/2 to 1 teaspoon cheesecake mixture.
- Bake 10–12 minutes or until edges are lightly golden and centers set.
- Cool cookies on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
For stronger coffee flavor, add a pinch of espresso powder. To prevent spreading, chill the dough for 15 minutes before baking. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.