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Copycat Subway Raspberry Cheesecake Cookies: Soft and Chewy

Two soft raspberry cheesecake cookies on a white plate, one broken open to show the gooey white chocolate center.
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Make soft, chewy Raspberry Cheesecake Cookies that taste just like the popular bakery version. This recipe uses freeze-dried raspberries and white chocolate chips for the best flavor and texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake filling)
  • 1 large egg yolk (for cheesecake filling)
  • 1 teaspoon vanilla extract (for cheesecake filling)
  • 1/2 cup white chocolate chips
  • 1/2 cup freeze-dried raspberries, crushed into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. 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.
  4. In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until smooth to create the cheesecake filling.
  5. Fold the white chocolate chips and crushed freeze-dried raspberries into the cookie dough.
  6. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets. Flatten slightly.
  7. Place about 1 teaspoon of the cheesecake filling mixture onto the center of each dough ball. Use a knife or toothpick to gently swirl the filling into the dough.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using freeze-dried raspberries prevents excess moisture, keeping your cookies soft and chewy.
  • For a true copycat bakery experience, slightly underbake the cookies; they will firm up as they cool.
  • You can substitute fresh raspberries, but reduce the baking time slightly and expect a slightly softer cookie base.

Nutrition

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