Welcome, coffee and dessert lovers! Are you ready to bake something special that combines the bold flavors of coffee, creamy cheesecake, and chewy cookies? Today, I’m excited to share a delightful recipe for Coffee Cheesecake Cookies that’s sure to satisfy your sweet tooth and your love for caffeine.
Introduction
If you’re a fan of cheesecake and coffee, then these Coffee Cheesecake Cookies are a must-try. This dessert combines the rich, aromatic flavors of coffee with the smooth, creamy goodness of cheesecake, all wrapped up in a delicious cookie shell.
These cookies are perfect for a coffee break treat, a dessert after dinner, or even as an indulgent snack at any time of day. With a touch of dark chocolate and a drizzle of coffee glaze, they have just the right balance of sweetness and richness. Plus, the surprise cheesecake filling makes them a bit more special than your usual cookie recipe.
Ingredients
To prepare this comforting recipe for Coffee Cheesecake Cookies, you’ll need the following ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp instant coffee powder
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup cream cheese, softened (for filling)
- 2 tbsp powdered sugar
- 1 tbsp milk
- ½ cup dark chocolate chips
- 2 tbsp brewed coffee (for glaze)
- 1 cup powdered sugar (for glaze)
Feel free to substitute ingredients if needed. For example, you can use dairy-free cream cheese and plant-based butter to make these cookies vegan. You can also experiment with gluten-free flour if you have dietary restrictions. However, be mindful that these substitutions may slightly alter the texture or flavor.
How to Make Coffee Cheesecake Cookies
Follow these steps to create your own delicious batch of Coffee Cheesecake Cookies:
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a bowl, whisk together the flour, baking soda, salt, and instant coffee powder. Set aside.
- Cream the butter and sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add wet ingredients: Mix in the egg and vanilla extract, ensuring the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until fully combined. Then, fold in the dark chocolate chips. Chill the dough for 30 minutes in the refrigerator.
- Prepare the cheesecake filling: While the dough is chilling, prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, and milk until smooth.
- Shape the cookies: Once the dough has chilled, roll it into 1-inch balls. Flatten each slightly and spoon a small dollop of the cream cheese mixture into the center. Fold the dough over to cover the filling, then roll the dough back into a ball.
- Bake the cookies: Place the cookie dough balls on the prepared baking sheet and bake for 12-15 minutes, or until the cookies are golden brown around the edges.
- Cool and glaze: Allow the cookies to cool completely. While they are cooling, whisk together the brewed coffee and powdered sugar to create a smooth glaze. Drizzle this glaze over the cooled cookies for an extra coffee flavor boost.
Helpful Tips
- Chill the dough: Chilling the dough is key to preventing the cookies from spreading too much while baking. Don’t skip this step!
- Don’t overbake: Keep an eye on the cookies while they bake. Overbaking can result in a dry cookie, and you want these to be soft and chewy.
- Cheesecake filling tip: Make sure the cream cheese is softened before you mix it with the sugar and milk. This will help you achieve a smooth, lump-free filling.
Cooking Tips
Here are a few additional tips to help you create the perfect Coffee Cheesecake Cookies:
- Use a cookie scoop: A cookie scoop will help you portion the dough evenly and create uniform-sized cookies.
- Try different coffee flavors: You can use flavored instant coffee (like hazelnut or vanilla) to add a unique twist to your cookies.
- Optional mix-ins: Feel free to experiment by adding nuts, white chocolate chips, or even a pinch of cinnamon to the dough for a new flavor dimension.
Serving Suggestions
These Coffee Cheesecake Cookies are wonderful on their own, but you can elevate your experience by pairing them with:
- A cup of coffee: Naturally, these cookies go beautifully with a hot cup of coffee, whether it’s a latte, cappuccino, or black coffee.
- Tea: If you prefer tea, try pairing them with a robust black tea or even a spiced chai for a cozy combination.
- Dessert platter: Serve these cookies alongside other desserts like brownies or mini cheesecakes for a decadent dessert spread.
Nutritional Information
This recipe is a treat, but it’s always good to know what’s inside:
Nutritional Information (per serving)
- Calories: 210
- Carbohydrates: 26g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 120mg
- Potassium: 80mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 40mg
- Iron: 1mg
These cookies are a delicious indulgence, and the dark chocolate provides a source of antioxidants. Just remember, moderation is key when enjoying these delightful treats!
Storage and Leftovers
- Refrigerate: Store these cookies in an airtight container in the refrigerator for up to 5 days. The cheesecake filling makes them best kept cold.
- Reheat: If you prefer warm cookies, you can microwave them for about 10 seconds to bring back some of that freshly baked warmth.
- Freeze: You can also freeze these cookies for up to 3 months. Just wrap them individually and store them in a freezer-safe container. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQs)
1. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, and your cookies should turn out just as delicious.
2. What if I don’t like coffee?
You can omit the instant coffee powder and replace the coffee glaze with a simple vanilla glaze or melted chocolate.
3. Can I use low-fat cream cheese?
Absolutely! Low-fat cream cheese works fine in the filling, though it might slightly affect the richness of the final cookie.
Related Recipes
If you enjoyed these Coffee Cheesecake Cookies, here are some other delicious recipes to try:
Conclusion
There you have it, a delicious and indulgent recipe for Coffee Cheesecake Cookies that’s perfect for any occasion. These cookies are not only fun to make but also bring together the best of two dessert worlds—cookies and cheesecake! Give this recipe a try, and don’t forget to share your thoughts or any creative twists you come up with in the comments. Happy baking!
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Coffee Cheesecake Cookies – Irresistible & Easy Recipe
Description
Welcome, coffee and dessert lovers! Are you ready to bake something special that combines the bold flavors of coffee, creamy cheesecake, and chewy cookies? Today, I’m excited to share a delightful recipe for Coffee Cheesecake Cookies that’s sure to satisfy your sweet tooth and your love for caffeine.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp instant coffee powder
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup cream cheese, softened (for filling)
- 2 tbsp powdered sugar
- 1 tbsp milk
- ½ cup dark chocolate chips
- 2 tbsp brewed coffee (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a bowl, whisk together the flour, baking soda, salt, and instant coffee powder. Set aside.
- Cream the butter and sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add wet ingredients: Mix in the egg and vanilla extract, ensuring the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until fully combined. Then, fold in the dark chocolate chips. Chill the dough for 30 minutes in the refrigerator.
- Prepare the cheesecake filling: While the dough is chilling, prepare the cream cheese filling by mixing softened cream cheese, powdered sugar, and milk until smooth.
- Shape the cookies: Once the dough has chilled, roll it into 1-inch balls. Flatten each slightly and spoon a small dollop of the cream cheese mixture into the center. Fold the dough over to cover the filling, then roll the dough back into a ball.
- Bake the cookies: Place the cookie dough balls on the prepared baking sheet and bake for 12-15 minutes, or until the cookies are golden brown around the edges.
- Cool and glaze: Allow the cookies to cool completely. While they are cooling, whisk together the brewed coffee and powdered sugar to create a smooth glaze. Drizzle this glaze over the cooled cookies for an extra coffee flavor boost.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill the dough: Chilling the dough is key to preventing the cookies from spreading too much while baking. Don’t skip this step!
- Don’t overbake: Keep an eye on the cookies while they bake. Overbaking can result in a dry cookie, and you want these to be soft and chewy.
- Cheesecake filling tip: Make sure the cream cheese is softened before you mix it with the sugar and milk. This will help you achieve a smooth, lump-free filling.
