These raspberry cheesecake cookies are the ultimate decadent dessert. They’re a lot like the one’s you can get at Subway!
These raspberry cheesecake cookies are inspired by the ones at Subway. They’re sweet and decadent with a little bit of tart from the raspberry. These cookies also have crisp edges and chewy centers.
I have a thing for cookies, no matter if they’re a classic like these corn flake chocolate chip cookies or something a little different like these matcha crinkle cookies. These raspberry cheesecake cookies go in the something different category, but trust me, they are good!
If you can’t find freeze dried raspberries, freeze dried strawberries are also really good in these cookies. You can also substitute raspberry baking chips, if you’d like them to be exactly like the cookies at Subway. I haven’t been able to find any raspberry baking chips at my local grocery stores, but Subway’s cookies use raspberry baking bits and not freeze dried raspberries.
For these cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Brown sugar and white sugar: To sweeten the cookies.
- Boxed cheesecake mix: You’ll want to get the instant kind, about 3.4 ounces.
- Baking powder and baking soda: To help the cookies rise.
- Salt: You’ll need just ½ a teaspoon.
- Butter: I recommend using unsalted butter.
- Vanilla extract: Pure vanilla extract is best for baking.
- Eggs: You’ll need two large eggs.
- White chocolate chips: Raspberry, cheesecake, and white chocolate chips are the ultimate combination!
- Freeze dried raspberries: If you can’t find freeze dried raspberries, raspberry baking chips or freeze dried strawberries also work well. I crumbled my freeze dried raspberries so they weren’t whole.
How to store these cookies
You can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.
How to make these cookies
In a large mixing bowl combine the cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
Next, mix in the butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first but this is normal.
Stir in your white chocolate chips with a large spoon or spatula.
Next, cover your mixing bowl with plastic wrap and chill your dough for at least 30 minutes, preferably an hour.
Add in your freeze dried raspberries and mix them in. I like to wait to add them after the dough has been chilled so that they stay firm.
Use a large cookie scoop (about 2.5 tablespoon) to form your cookies. I recommend forming them into taller towers versus round balls.
Bake for 10 to 13 minutes at 350 degrees. Let the cookies rest for 10 minutes on the tray before transferring.
Tips for making these cookies
- Make sure that you are using boxed instant cheesecake mix, the 3.4 ounce size box.
- Measure your flour correctly. Leveling it off with a butter knife helps a lot.
- Your dough may seem crumbly at first but it will come together as you roll the dough into balls with your hands.
- Be sure to chill your dough, if you don’t the cookies may become too flat.
- Make tall dough towers instead of round balls (see above).
Raspberry Cheesecake Cookies
- Large mixing bowl
- Baking sheet
- 8 tablespoons unsalted butter softened to room temperature
- ½ cup brown sugar packed
- ½ cup white sugar
- 2 cups all purpose flour
- 1 box instant cheesecake mix 3.4 ounces
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup white chocolate chips
- ½ cup freeze dried raspberries
- In a large mixing bowl combine the cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
- Next, mix in the butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first but this is normal.
- Stir in the white chocolate chips with a large spoon.
- Let the dough chill in your fridge for at least 30 minutes, preferably an hour.
- After the dough is chill, stir in the freeze dried raspberries.
- Use a large cookie scoop (about 2.5 tablespoon) to form your cookies. I recommend forming them into taller towers versus round balls. There is a picture for reference in the post above.
- Bake on a greased baking sheet or a baking sheet with parchment paper (not wax paper) for 10 to 13 minutes at 350 degrees. Let them rest on the baking sheet for 10 minutes after baking.
- The cookies may seem under baked at first but they will finish cooking on your baking sheet.
- The dough may seem crumbly at first but it should form together once you mix it more or form it in your hands.
If you liked this cookies recipe, you might also like:
- Copycat Subway White Chocolate Macadamia Nut Cookies
- Cake Mix Oatmeal Cookies
- Copycat Great American Cookies Chocolate Chip Cookies
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