Coffee Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
115 g cream cheese, softened
02 -
15 g powdered sugar
03 -
2.5 ml vanilla extract
→ Cookie Dough
04 -
113 g unsalted butter, softened
05 -
100 g brown sugar
06 -
50 g granulated sugar
07 -
1 large egg
08 -
5 ml vanilla extract
09 -
6 g instant espresso powder
10 -
155 g all-purpose flour
11 -
2.5 g baking soda
12 -
1.25 g salt
13 -
85 g mini chocolate chips or chopped dark chocolate (optional)
# Instructions:
01 -
Combine softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Stir until mixture is completely smooth. Portion into small 2.5 ml (1/2 teaspoon) dollops onto a parchment-lined plate and freeze for a minimum of 30 minutes.
02 -
In a large bowl, beat together butter, brown sugar, and granulated sugar until pale and creamy. Incorporate the egg, vanilla extract, and espresso powder, mixing until well blended.
03 -
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry mixture to wet ingredients, blending until a soft dough forms. Gently fold in chocolate chips or chopped chocolate, if using.
04 -
Scoop approximately 22 ml (1 1/2 tablespoons) of dough and flatten gently. Place a frozen cheesecake dollop in the center, wrap dough around to enclose filling, and roll into a ball. Arrange on a lined baking sheet, repeating with remaining dough and filling.
05 -
Refrigerate filled dough balls for 30 minutes to help maintain structure during baking.
06 -
Preheat oven to 175°C. Bake cookies for 10 to 12 minutes until edges are set and tops appear crackled. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Chilling the assembled cookie dough ensures the cookies retain their shape and prevents excessive spreading.