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Coffee Cheesecake Cookies

Soft and chewy cookies with espresso-flavored dough and creamy cheesecake swirls, perfect for coffee lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp instant espresso powder
  • ½ cup chocolate chips optional
Cheesecake Filling
  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and brown sugar until light and fluffy. Add egg and vanilla, mixing well.
  3. Whisk together flour, baking soda, salt, and espresso powder. Gradually add to butter mixture.
  4. Beat cream cheese, sugar, vanilla, and egg until smooth.
  5. Scoop cookie dough onto baking sheets. Drop cheesecake filling on top and swirl gently.
  6. Bake 12–15 minutes until edges are lightly golden. Cool 5 minutes before transferring to wire racks.
  7. Serve warm or at room temperature; store in airtight container for up to 5 days.

Notes

Do not overmix cheesecake into cookie dough to maintain marbled effect.