Preheat oven to convection 350 degrees Fahrenheit.

Mix room temperature cream cheese, powdered sugar, marshmallow fluff, and vanilla in a bowl.

Once well combined, scoop 1 tbsp balls onto a parchment paper lined plate/tray and chill in the freezer.

Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).

Mix in egg, vanilla extract, corn syrup, and molasses until combined.

Add All-Purpose flour, cocoa powder, espresso powder, baking powder, and baking soda into the mixture. Fold in dry ingredients.

Flatten out half of your cookie dough into an 8x8 parchment paper-lined tray and then spread cream cheese mixture over top. Crumble the rest of cookie dough over cream cheese layer and lastly sprinkle some extra sugar on top (for extra texture!).

Bake cookie bars for 29-31 minutes.

Then let bars sit for about an hour or chill in fridge for 45 minutes before removing from pan and cutting 4x4.

Eat fresh or store in a chilled environment for up to 8 days!