Mix the room temperature cream cheese, powdered sugar, marshmallow fluff, and vanilla in a bowl until smooth. Scoop 1-tablespoon portions onto a parchment paper lined plate or tray and chill in the freezer until firm.

Preheat your oven to 350°F (convection). In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar for 1–2 minutes, until pale and off-white. Mix in the egg, corn syrup, and vanilla extract until fully combined.

Add the all-purpose flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold gently until just combined. Chop the chocolates and candies of your choice and fold them into the dough.

Bake a single test cookie to check spread and ensure no ingredients were missed. Then scoop 1/3 cup of cookie dough, flatten in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the filling until sealed and roll in granulated sugar.

Place cookie dough balls onto a parchment paper lined baking sheet, spacing evenly. Bake for 13–14 minutes, until the edges are set and the centers remain soft.

For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.

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