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Copycat Subway Raspberry Cheesecake Cookies

Two soft raspberry cheesecake cookies topped with white chocolate chips resting on a white plate.
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Make soft, chewy, and irresistible raspberry cheesecake cookies at home that taste just like the popular Subway treat. These cookies feature white chocolate chips and a tangy raspberry swirl.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup freeze-dried raspberries, crushed into powder
  • 1/2 cup white chocolate chips
  • 1/4 cup raspberry jam or preserves

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. In a small bowl, beat the softened cream cheese and powdered sugar until smooth. This forms the cheesecake filling.
  5. Gently fold the white chocolate chips into the cookie dough.
  6. To assemble the cookies, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  7. Press a small indentation into the center of each dough ball. Place about 1/2 teaspoon of the cream cheese mixture into the indentation.
  8. Top the cream cheese with a small dollop (about 1/4 teaspoon) of raspberry jam.
  9. Use a toothpick or knife tip to gently swirl the jam and cream cheese mixture into the dough for a marbled effect.
  10. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Do not overbake for a chewy texture.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture and intense raspberry flavor without adding excess moisture, crush freeze-dried raspberries into a fine powder to mix into the dough.
  • If you prefer a tangier swirl, mix a few drops of lemon juice into the cream cheese mixture.
  • These are best enjoyed the day they are made for maximum softness, but store them in an airtight container for up to three days.

Nutrition

Find it online: https://cookingzenith.com/raspberry-cheesecake-cookies-recipe/