Print

Copycat Subway Raspberry Cheesecake Cookies

A stack of three soft raspberry cheesecake cookies, dusted heavily with powdered sugar, one cookie is broken open.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy raspberry cheesecake cookies that copy the Subway bakery style. These cookies feature a creamy cheesecake element and tart raspberry flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cream cheese, softened and cut into small cubes
  • 1 cup white chocolate chips
  • 1/2 cup freeze-dried raspberries, crushed slightly
  • 1/4 cup powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the cream cheese cubes, white chocolate chips, and crushed freeze-dried raspberries.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft for a chewy texture.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. If desired, lightly dust the cooled cookies with powdered sugar.

Notes

  • Using freeze-dried raspberries provides intense flavor without adding excess moisture that can make the cookies spread too much.
  • For extra gooeyness, slightly underbake the cookies; they will firm up as they cool.
  • You can substitute fresh raspberries, but reduce the amount and gently fold them in at the very end.

Nutrition

Find it online: https://tastytribune.com/raspberry-cheesecake-cookies/