Raspberry Cheesecake Cookies with white chocolate and raspberry pieces and a cheesecake flavor. Make this Subway copycat recipe at home!
I’ve loved Subway’s cookies since I was a teenager. They are all delicious, but the raspberry cheesecake cookies are my favorite! I like to make a batch of these and store them in the freezer for whenever I’m craving them.
How To Make Raspberry Cheesecake Cookies
Beat the butter and shortening until combined. Add the sugars and beat for 2-3 minutes until light and fluffy.
Then, mix in the egg and vanilla extract for 1-2 minutes.
In a separate bowl, whisk together the flour, cheesecake-flavored JELLO pudding mix, baking soda, and salt. Add to the batter and stir to combine.
The cheesecake-flavored JELLO pudding mix adds flavor to the cookies! You can use 1/4 cup of flour instead, but remember that the flavor and texture may differ.
Finally, stir in the white chocolate chips and freeze-dried raspberries. Fresh raspberries will not work in this recipe, but you could use chewy, dried raspberries or Craisins.
Use a #40 dough scoop (about two tablespoons) to make nine cookie dough balls. Place them on a parchment-covered baking sheet with at least two inches between them.
Bake at 350˚F for 7-9 minutes. After removing them from the oven, you can gently press down on each warm cookie to flatten it slightly.
How To Turn Them Into Bars
You can turn these cookies into raspberry cheesecake cookie bars by baking them in a pan instead of scooping the dough! Making raspberry cheesecake cookie bars is a time-saver.
- Mix the cookie dough as directed.
- Press the dough into a 9-inch square pan lined with parchment paper.
- Bake it at 350˚F for 24-27 minutes.
- Cool the bars and then lift them from the pan using the parchment.
- Cut the bars into squares.
More Cookie Recipes
- We love this Sugar Cookie Recipe with buttercream frosting and sprinkles.
- Oatmeal M&M Cookies are my husband's favorite cookies!
- These simple No Bakes are made with chocolate, peanut butter, and oats.
- You can turn these White Chocolate Cranberry Cookies into bliss bars!
Raspberry Cheesecake Cookies
Video
Equipment
- Vanilla Extract
Ingredients
- ⅓ cup butter softened
- ¼ cup shortening
- ½ cup (100 grams) granulated sugar
- ¼ cup (55 grams) packed, light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ¼ cups (180 grams) all-purpose flour scoop into measuring cups with a spoon and level with the back of a knife
- 3.4 oz JELLO instant cheesecake pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ½ cup freeze-dried raspberries
Instructions
- Preheat the oven to 350˚F.
- Beat the butter and shortening until smooth.
- Add the granulated sugar and brown sugar. Beat for 2-3 minutes until light and fluffy.
- Add the egg and vanilla. Beat for 1-2 minutes.
- In a separate bowl, combine the flour, instant cheesecake pudding mix, baking soda, and salt. Add to the batter bowl and stir until combined.
- Stir in the white chocolate chips and freeze-dried raspberries.
- Use a #40 dough scoop to make balls of cookie dough. Place parchment-covered baking sheet with at least two inches between balls.
- Bake at 350˚F for 7-9 minutes.
- After removing the cookies from the oven, you can gently press down on the warm cookies if you want them to be flatter.
Notes
- Press the dough into a 9-inch square pan lined with parchment paper.
- Bake it at 350˚F for 24-27 minutes.
- Cool the bars and then lift them from the pan using the parchment.
- Cut the bars into squares.
Susie says
Great cookie base! Replaced the raspberries with strawberries. I could eat the cookies raw