By admins, last updated on November 29, 2021
The Best Subway Raspberry Cheesecake Cookies Recipe.
Isn’t sad enough that you can’t get enough cookies from your favorite place? what if we tell you that you now can make them at home and experience the same chewy tasteful cookies you like from subway.
The secret is to let the dough rest as much as possible whether it is for 6-8 hours or overnight for more textured, and flavorful cookies. many more tips and tricks are awaiting you in this recipe. With these little twists, the result will be a well-textured cookie on the outside, but soft and a bit gooey on the inside. Absolute perfection!
Here is the recipe of the most delicious subway raspberry cheesecake cookies everyone raves about, we hope you enjoy it!
Prep: 15 mins
Cook: 12-14 mins (depends on the oven)
Ready in: a total of 65-70 mins
Equipment
- a cookie sheet pan
- a parchment paper
- a large mixing bowl
- a spoon or a spatula
- a handheld mixer (can be optional)
- a cookie or ice cream scoop
- a pair of gloves (if you intend to use your hands, it makes the mixing and scooping process easier).
- a wire wrack
- an air-tight container (or a big glass cookie jar)
Ingredients
- 1 box of vanilla cake mix or Jell-O Cheesecake Pudding Mix / Or 2 ½ cups all-purpose flour (regular or gluten-free)
- ¼ teaspoon of baking powder
- ¼ teaspoon of Salt (or kosher salt)
- ½ cup of unsalted butter softened to room temperature
- 4 oz of cream cheese, softened to room temperature
- ¾ cup of light brown sugar, packed
- ½ cup of granulated sugar
- 1 large egg
- 2 teaspoons of vanilla extract
- 1 teaspoon of baking soda
- 1 ¼ cup of white chocolate chips
- 1 bag (about 1.3 oz) of freeze-dried raspberries
Instructions
When planning to bake, preheat the oven to 350 degrees F.
- Start the process by lining a cookie sheet with parchment paper and setting it aside to be ready to use later.
- Then in a large mixing bowl, beat the softened butter and cream cheese for 2 minutes, keep scraping down the sides of the bowl as much as needed, you can mix them by either using a handheld mixer or by hand until everything is well combined and thick.
- Continue by adding in the sugars, and beat until well blended with the butter and cream cheese batter.
- Following with the egg and vanilla extract, beat until well combined.
- Add then the cake mix or the flour and the baking soda, the baking powder, and the salt, mix them all together just until fully combined.
- Fold in 1 cup of white chocolate chips and mix gently.
- Fold in the entire bag of freeze-dried raspberries. Take care to not over mix or break the raspberries, some will break naturally due to mixing and that’s totally acceptable.
- For better results, Chill dough for at least 30 minutes.
- Using a 2 Tbsp cookie scoop, drop cookie dough onto cookie sheet, approximately 2 inches apart.
- Use the remaining white chocolate chips, by pressing 3-4 morsels into the top of the cookie dough.
- Press tops down gently with your fingers to flatten before baking.
- Bake for 12-14 minutes, or until the edges are set, they will appear to be a little undercooked but that is alright.
- Allow the cookies to cool on the cookie sheet for about 3-5 minutes before moving them to a wire rack to cool completely.
- Enjoy the extraordinary taste!
- Store cookies in an air-tight container at room temperature for 4-5 days or freeze for up to 3 months.
Tips
- Use full-fat cream cheese for the best flavor. Let it soften to room temperature before using.
- Do not try to substitute dried-freeze raspberries with fresh raspberries in this recipe. It will only add extra moisture to the cookies and you won’t have that strong raspberry flavor.
- A combination of granulated and brown sugar creates the ultimate chewy cookie texture!
- Do not over mix. Mixing too vigorously results in harder cookies
- Few raspberries will inevitably break up as you fold them into the cookie dough. So, it is totally okay.
- You can place about ¼ cup of the raspberry preserves into a small Ziplock bag, and by cutting the tip-off of one of the bottom corners to make a small hole, you will create a disposable piping bag. Using the piping bag, pipe a few small circles of jam onto the cookie dough. Roll the dough into a ball and place it on the baking sheet. Repeat until the dough is all used. By adding the raspberry preserves in this method, it keeps little pockets of raspberry in each cookie, use this method only if you like your cookies a bit moist.
How To Store
Some of you will make a batch to keep on snacking on during the week, this way will spare you the extra time wasted on preparing or just baking cookies every time you crave on. So here is how to store it properly for immediate use:
- Cookies can be stored in an airtight container or a glass cookie jar for up to 5 days, on the kitchen counter in a relatively moderate and stable temperature.
- Cookies can also be stored in the fridge, for up to two weeks. If wrapped separately in butter papers or wax papers and placed in an air-tight container. The butter/wax papers will absorb the extra moisture, keeping the cookie in a perfect shape and texture.
How To Freeze
- Once cookies are completely cool, you are able to proceed. Don’t try to freeze them while they are still hot or warm.
- Start layering the cookies in an airtight, freezer-safe container with sheets of wax paper between each layer of cookies, or if possible, try to wrap each cookie alone.
- Place them in the freezer and keep them in for up to 6 months.
A Question That Can Pop Into Your Mind, Can These Cookies Be Made Ahead Of Time?
well trying to prepare cookies prior an event or an occasion? the answer is: Absolutely!
Once you prepare the recipe as written. You can store the unbaked cookies, well-sealed, in the refrigerator for up to 5 days before baking.
When needed, take the cookies out of the refrigerator to be warm slightly while the oven preheats.
If the cookies are still cold going into the oven the cooking time may need to be extended by a few minutes, and it is always to keep an eye on the process.
The Best Subway Raspberry Cheesecake Cookies
Isn't sad enough that you can't get enough cookies from your favorite place? what if we tell you that you now can make them at home and experience the same chewy tasteful cookies you like from subway.
The secret is to let the dough rest as much as possible whether it is for 6-8 hours or overnight for more textured, and flavorful cookies. many more tips and tricks are awaiting you in this recipe. With these little twists, the result will be a well-textured cookie on the outside, but soft and a bit gooey on the inside. Absolute perfection!
Equipment
- a cookie sheet pan
- a parchment paper
- a large mixing bowl
- a spoon or a spatula
- a handheld mixer (can be optional)
- a cookie or ice cream scoop
- a pair of gloves (if you intend to use your hands, it makes the mixing and scooping process easier).
- a wire wrack
- an air-tight container (or a big glass cookie jar)
Ingredients
- 1 box of vanilla cake mix or Jell-O Cheesecake Pudding Mix / Or 2 ½ cups all-purpose flour regular or gluten-free
- ¼ teaspoon of baking powder
- ¼ teaspoon of Salt or kosher salt
- ½ cup of unsalted butter softened to room temperature
- 4 oz of cream cheese softened to room temperature
- ¾ cup of light brown sugar packed
- ½ cup of granulated sugar
- 1 large egg
- 2 teaspoons of vanilla extract
- 1 teaspoon of baking soda
- 1 ¼ cup of white chocolate chips
- 1 bag about 1.3 oz of freeze-dried raspberries
Instructions
- When planning to bake, preheat the oven to 350 degrees F.
- Start the process by lining a cookie sheet with parchment paper and setting it aside to be ready to use later.
- Then in a large mixing bowl, beat the softened butter and cream cheese for 2 minutes, keep scraping down the sides of the bowl as much as needed, you can mix them by either using a handheld mixer or by hand until everything is well combined and thick.
- Continue by adding in the sugars, and beat until well blended with the butter and cream cheese batter.
- Following with the egg and vanilla extract, beat until well combined.
- Add then the cake mix or the flour and the baking soda, the baking powder, and the salt, mix them all together just until fully combined.
- Fold in 1 cup of white chocolate chips and mix gently.
- Fold in the entire bag of freeze-dried raspberries. Take care to not over mix or break the raspberries, some will break naturally due to mixing and that's totally acceptable.
- For better results, Chill dough for at least 30 minutes.
- Using a 2 Tbsp cookie scoop, drop cookie dough onto cookie sheet, approximately 2 inches apart.
- Use the remaining white chocolate chips, by pressing 3-4 morsels into the top of the cookie dough.
- Press tops down gently with your fingers to flatten before baking.
- Bake for 12-14 minutes, or until the edges are set, they will appear to be a little undercooked but that is alright.
- Allow the cookies to cool on the cookie sheet for about 3-5 minutes before moving them to a wire rack to cool completely.
- Enjoy the extraordinary taste!
- Store cookies in an air-tight container at room temperature for 4-5 days or freeze for up to 3 months.
Notes
Tips
- Use full-fat cream cheese for the best flavor. Let it soften to room temperature before using.
- Do not try to substitute dried-freeze raspberries with fresh raspberries in this recipe. It will only add extra moisture to the cookies and you won't have that strong raspberry flavor.
