Name: Coffee Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: PT-491908H42M6S
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup packed brown sugar; 1 large egg; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup instant coffee granules; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

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Introduction

These Coffee Cheesecake Cookies combine the rich flavors of coffee and creamy cheesecake in a soft, chewy cookie. Perfect for coffee lovers looking for a sweet treat with a little twist.

The image shows two round cream puffs stacked on a white plate, each puff having a light brown, smooth, and slightly shiny outer layer. The top cream puff is topped with a thick layer of creamy white frosting that is swirled and sprinkled with fine chocolate powder. The bottom puff appears plain with a soft texture. The background is a white marbled surface with soft lighting that highlights the creamy texture and delicate dusting on the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup instant coffee granules
4 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract, and continue mixing until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5: Dissolve the instant coffee granules in about 1 tablespoon of hot water and stir into the dough until evenly distributed.
Step 6: In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 7: Scoop spoonfuls of cookie dough onto a lined baking sheet. Use your thumb or a spoon to create a small indent in the center of each cookie.
Step 8: Spoon a small amount of the cream cheese mixture into the indent of each cookie.
Step 9: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the amount of instant coffee granules in the dough.
Swap the vanilla extract in the cheesecake filling for lemon or almond extract for a different flavor.
For a chocolate-coffee cheesecake combo, add chocolate chips to the dough.

Storage

Store the cookies in an airtight container for up to 5 days. You can also refrigerate them for chilled cookies. To reheat, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes.

How to Serve

Two stacked round cookies with a soft, smooth texture sit on a white plate. The bottom cookie is light brown with a slightly cracked surface, while the top cookie is covered with a thick layer of creamy white frosting sprinkled with a few dark brown crumbs. The background is a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee granules?

Instant coffee granules dissolve better in the dough and give a more concentrated flavor. Brewed coffee may add too much liquid and affect the texture.

Can I make these cookies ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 2 days before baking. Just bring it to room temperature before scooping and baking.