Go Back
Coffee Swirled Marbled Chocolate Cream Cheese Cookies
Emily

Coffee Swirled Marbled Chocolate Cream Cheese Cookies

Soft, marbled cookies with a swirl of coffee and chocolate, enriched with cream cheese for an extra tender texture. Perfect with a cup of coffee or as an afternoon treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee powder, dissolved in 1 tbsp hot water
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • two baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Beat butter, cream cheese, and sugar until light and fluffy. Add egg and vanilla; beat until smooth.
  4. Divide dough into two parts. Stir dissolved coffee into one half; fold melted chocolate into the other half.
  5. Press together small amounts of both doughs to form marbled balls. Place on baking sheets, spaced apart.
  6. Bake 10–12 minutes, until edges are lightly golden. Cool on sheet 5 minutes, then transfer to rack to cool completely.
  7. Serve and enjoy with coffee!

Notes

For deeper flavor, use espresso powder instead of instant coffee. You can chill the dough for 30 minutes before baking for slightly thicker cookies. Store cookies in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.