Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies with white chocolate and raspberry pieces and a cheesecake flavor. Make this Subway copycat recipe at home!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 148kcal

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

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.

Cookie Bars

Storage

Store in an airtight container at room temperature for 3-4 days or in the freezer for up to a month.