Description
Raspberry Cheesecake Cookies that perfectly replicate the taste of Subway’s famous cookies. These chewy, buttery cookies are loaded with white chocolate chips and freeze-dried raspberries, making them irresistibly delicious and easy to make at home.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened to room temperature
- 4 oz cream cheese, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 1 ¼ cup white chocolate chips (divided)
- 1 bag freeze dried raspberries (about 1.3 oz)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat (Silpat) to prevent sticking and ensure even baking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together for about 2 minutes until smooth and creamy, scraping down the bowl sides as needed to incorporate all ingredients evenly.
- Add Sugars and Eggs: Add the light brown sugar and granulated sugar to the butter and cream cheese mixture. Beat until well blended. Then add the egg and vanilla extract, continuing to beat until fully combined.
- Mix Dry Ingredients: Add the all-purpose flour and baking soda to the wet mixture. Mix just until fully combined to avoid overworking the dough, which could make the cookies tough.
- Fold in White Chocolate and Raspberries: Gently fold in 1 cup of white chocolate chips followed by the entire bag of freeze-dried raspberries. Be careful not to overmix or crush the raspberries too much; some natural breaking is fine and adds texture.
- Form Cookies: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet about 2 inches apart. Press 2-3 of the remaining white chocolate chips on top of each dough ball, then gently flatten the tops to prepare for baking.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes until the edges are set and lightly golden but centers remain soft.
- Cool: Let the cookies cool on the cookie sheet for 3 minutes. Then transfer to a wire rack to cool completely, which helps them set perfectly chewy.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze cookies in airtight freezer-safe bags or containers for up to 3 months.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- Be gentle when folding in freeze-dried raspberries to prevent excessive crushing, preserving both texture and appearance.