Preheat oven to 350°F (convection).

In a bowl, mix room-temperature cream cheese, powdered sugar, marshmallow fluff, and vanilla until smooth.

Scoop into 1-tablespoon balls, place on a parchment-lined plate or tray, and freeze until firm.

In a stand mixer with a whisk or paddle attachment, beat room-temperature butter, granulated sugar, and brown sugar until light and off-white (about 1–2 minutes).

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

Add all-purpose flour, cocoa powder, espresso powder, baking powder, and baking soda.

Gently fold dry ingredients into the dough until just combined.

Bake one test cookie to check spread and make sure nothing’s missing.

Scoop about ⅓ cup of dough, flatten it in your palm, place a chilled cream cheese ball in the center, and wrap the dough around it.

Roll the dough ball in granulated sugar.

Place dough balls on a parchment-lined baking sheet.

Bake for 12–13 minutes.

For perfectly round cookies, use a cup or cookie cutter to gently swirl around the cookies right after baking.

Let cookies cool on the tray for about 10 minutes before transferring.

Enjoy fresh, or store chilled for up to 8 days.