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.
