Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.

Step 2

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar. Beat until the mixture is light, fluffy, and smooth.

Step 3

Add the egg and vanilla extract to the creamed butter and sugar. Beat again until all ingredients are fully combined.

Step 4

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.

Step 5

Separate the cookie dough into two halves. Set aside one half, and to the other half, add the cocoa powder and instant coffee powder. Mix until fully incorporated.

Step 6

In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Mix until the filling is smooth and creamy.

Step 7

Take a small portion of the chocolate coffee dough and a small portion of the regular dough. Flatten both pieces slightly, then place a dollop of the cream cheese filling between them. Gently press the dough together and swirl to create the marbled effect.

Step 8

Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are set and slightly golden. The cookies should still be soft in the center.

Step 9

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.