Go Back

Copycat Subway Raspberry White Chocolate Cheesecake Cookies

With tangy raspberry pieces, rich white chocolate chips and a swirl of creamy cheesecake, some would say they taste even better than the original.
Print Recipe

Ingredients
  

  • 8 tablespoons butter ½ cup
  • ½ cup granulated white sugar
  • ½ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg room temp
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 tablespoons Cheesecake Instant Pudding Mixture we do not recommend sugar free
  • ¼ teaspoon salt
  • ¼ cups white chocolate chips
  • ½ cup freeze dried raspberries plus more for tops of the cookies

Instructions
 

  • In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat the butter mixture on low speed with an electric mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
  • In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
  • Stir in raspberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
  • Preheat the oven to 350 F.
  • Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
  • Arrange the cookie balls on a baking tray lined with parchment paper at least 3 inches apart. Don’t press down!
  • Bake for 10 minutes (the time varies due to different ovens). While the fruity cookies are hot, decorate them by adding more raspberries and chocolate chips on top.
  • The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
  • Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

I don’t recommend substituting the sugars as you need both to get the best outcome - buttery and soft cookies with a chewy exterior. But in theory, you could definitely make these cookies only with white or brown sugar.
Don't roll cookie dough for too long otherwise, the dough will be warm and can cause the cookies to spread flat while baking.
The dough itself is sticky once rolled so I like to roll the balls after chilling it in the fridge. However, if you can work with this dough before, feel free to roll the balls and freeze them on a baking sheet or similar until they harden slightly. 30 min-1 hour should be fine in the freezer.
Author: Jackie