This Raspberry Cheesecake Cookies recipe is the perfect copycat of the Subway restaurant cookies. Packed with creamy cheesecake and tart raspberry flavor, these indulgent Subway cookies are sure to be a hit.
The cookies feature fresh raspberries, cream cheese and white chocolate, creating a decadent flavor experience.
How to Make Raspberry Cheesecake Cookies
Let's make a batch of these amazing copycat Raspberry Cheesecake Cookies! Follow along here for step-by-step directions, complete with pictures or hop down to the printable recipe card.
The recipe makes approximately 40 cookies.
Prep Time: 15 mins | Chill: 15 mins | Baking Time: 16 mins
Equipment: stand mixer or electric hand mixer, cookie scoop, baking sheets and parchment paper or silicone liners
Ingredients
Here is everything you need to make these delicious raspberry cheesecake cookies.
- 2 ½ cups all purpose flour
- ½ cup unsalted butter (1 stick) (room temperature)
- ½ light brown sugar
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 large egg (room temperature)
- 4 ounces full fat cream cheese (half brick cream cheese)
- 2 teaspoon vanilla extract
- 6 ounces fresh raspberries
- 4 ounces white chocolate chips
Instructions
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone liner.
Whisk together the dry ingredients in a medium bowl. Set aside.
In a separate bowl combine the butter and cream cheese and beat until creamy. Add the sugar and egg. Mix until light and fluffy and it has doubled in size.
Add vanilla with half of the flour mixture to the wet ingredients folding together. Add the remainder of the flour mixture and mix on low until combined, scraping the sides halfway through. Do not overmix.
Chop up the raspberries then lightly pat with paper towel to absorb some of the excess juice.
Fold in the white chocolate chips and raspberries until evenly distributed throughout the dough.
Chill the cookie dough for about 15 minutes.
Scoop up a level amounts of cookie dough and place the dough balls approximately 2 inches apart on the prepared baking sheet.
Place in preheated oven and bake for 15-17 minutes. until light golden brown at edges.
Allow the baked cookies to cool on the cookie sheet for 5 minutes before removing and placing on the wire rack to cool completely.
Alternatives to Fresh Raspberries for Cookies
Occasionally, I have a hard time finding good quality raspberries in the produce section. These options are good to keep in mind on such occasions.
Frozen raspberries can be used in place of fresh, but be mindful they are more likely to leak juice. I recommend thawing and draining frozen raspberries before using.
Freeze dried raspberries make a practical choice in baked goods, but they tend to lack the fresh burst of tart flavor. Freeze-dried is still a wise option though.
Raspberry Jam can also stand in for fresh berries, though it also lack the flavor punch of the actual berry and adds extra sweetness as well.
Store Cookies
The copycat Subway cookies can be stored in an airtight container for up to 3 days at room temperature. Make sure cookies are completely cool before sealing.
For longer term storage freeze raspberry cheesecake cookies. To store in freezer, wrap in plastic wrap, then seal in a freezer safe plastic bag. The frozen cookies will be good for up to 3 months.
Prepping Ahead: If you want to make the cheesecake cookies ahead of time, prepare and and form the cookie dough balls, press down gently to flatten a bit then store in fridge for up to 3 days before baking.
Double up on the flavor theme and try serving these cookies with Raspberry Cheesecake Dip!
Raspberry Cheesecake Cookies
Equipment
- stand mixer or electric hand mixer
- cookie scoop
- baking sheets
- parchment paper or silicone liner
Ingredients
- 2 ½ cups all purpose flour
- ½ cup unsalted butter 1 stick (room temperature)
- ½ light brown sugar
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 large egg room temperature
- 4 ounces cream cheese full fat
- 2 teaspoon vanilla extract
- 6 ounces chopped raspberries fresh
- 4 ounces white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone liner.
- Combine dry ingredients in a bowl, whisk and set aside.
- In another bowl combine the butter and cream cheese until creamy. Add the sugar and egg. Mix until light and fluffy and it has doubled in size. Add vanilla with half of the flour mixture folding together. Add the remainder of the flour mixture and mix on low until combined, scraping the sides halfway through. Do not overmix.
- Lightly pat the chopped raspberries with paper towel to absorb some of the excess juice.
- Fold in the white chocolate chips and raspberries until evenly distributed.
- Scoop up a level amount of cookie dough and place the balls of dough approximately 2 inches apart on the prepared baking sheet.
- Bake in preheated oven for 15-17 minutes. until light golden brown at edges.
- Allow to cool on the cookie sheet for 5 minutes before removing and placing on the wire rack to cool completely.
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