Prepare the Cheesecake Filling

• In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Scoop the mixture into 10–12 small portions and place them on a parchment-lined plate or baking sheet.
• Freeze for 30–45 minutes, or until firm enough to handle.

Make the Coffee Cookie Dough

• In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add the egg and vanilla extract, mixing until combined.
• Stir in the instant espresso powder until evenly distributed.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
• Fold in the white chocolate chips, if using.
• Cover the dough and refrigerate for 30 minutes to make it easier to shape.

Prepare the Coffee Sugar Coating

• Mix the granulated sugar and espresso powder in a small bowl until evenly combined.
• Set aside.

Fill the Cookies

• Preheat the oven to350°F (175°C)and line two baking sheets with parchment paper.
• Divide the cookie dough into 10–12 equal portions.
• Flatten each portion into a thick disc.
• Place one frozen cheesecake filling portion in the center of each disc.
• Carefully wrap the cookie dough around the filling, sealing the edges completely.
• Roll each stuffed cookie gently into a ball.

Coat and Bake

• Roll each cookie ball in the coffee sugar mixture.
• Arrange the cookies on the prepared baking sheets, leaving about 2 inches between them.
• Bake for11–14 minutes, until the edges are lightly golden and the centers still look slightly soft.
• Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a wire rack.