Spiced Mocha Toffee Cheesecake Cookies

Submitted by Ashley Bohacz

About the cook: I work full time as a corporate trainer, but one of my biggest passions is getting in the kitchen to bake and cook. I love experimenting with all different types of flavors, cuisines, etc. and Food is definitely my love language.

About the dish: A combination of two of my favorite recipes of my mother’s with a grown-up kick.

National Origin: American

Serves: 24

Estimated Time: 1 to 2 Hours


2 tbsp ground espresso
½ cup butter
¾ cup water
1 oz unsweetened bakers choc bar
½ cup brown sugar
½ cup white sugar
1 tsp vanilla
⅓ cup shortening
1 egg
4 cups flour
2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1 tsp clove
¼ tsp salt
¾ tsp baking soda
10 oz bag of dark chocolate chunks

Cheesecake Filling:
8oz cream cheese (softened)
1 egg
⅓ cup white sugar

¾ cup white chocolate chips
2 ½ tbsp heavy whipping cream
1 Heath toffee bar crushed


Preheat oven to 300 degrees fahrenheit and line baking sheets with baking parchment paper.
In a small saucepan, bring espresso, butter, water and unsweetened bakers chocolate to a boil. Stirring until all ingredients are melted and thoroughly combined. Remove from heat and set aside to cool.
In a large bowl sift together flour, cinnamon, ginger, allspice, clove, salt and baking soda. Set aside.
In another large mixing bowl, using a stand mixer or hand mixer, combine brown sugar, white sugar, shortening, vanilla and egg. Mix until fully incorporated.
Take the chocolate espresso mixture that had been cooling and pour into the sugar mixture.
Slowly blend in dry ingredients mixing until just combined.
Fold in the dark chocolate chunks In a third mixing bowl make the cheesecake filling by combining the softened cream cheese, egg and sugar.
Form the cookie dough into smalls balls using a small scoop or your hands. Place them on the parchment lined cookie sheets and using your thumb, press down in the center until you almost hit the bottom, creating a large crater to fill in with the cheesecake mixture.
Using a pastry bag, Ziploc bag, or a spoon, fill the center of the cookies with the cheesecake mixture.
Bake in preheated oven for 20 minutes.
Once cooled, melt white chocolate chips and heavy whipping cream in microwave at 10 sec increments until fully melted and able to drizzle.
Using a pastry bag or spoon, drizzle white chocolate over the top of the cookies and then sprinkle with crushed up toffee bar.

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