These copycat Subway Raspberry Cheesecake Cookies are a delicious combination of tangy raspberry and creamy cheesecake flavors baked into a soft, chewy cookie!
AN EASY SUBWAY COOKIE COPYCAT RECIPE
If you love the delicious taste of Subway's Raspberry Cheesecake Cookies, you'll be delighted to know that you can make your own at home! These Copycat Subway Raspberry Cheesecake Cookies are always a hit with family and friends. It's an easy recipe that only requires a few pantry baking essentials and only takes about 30 minutes to make. The finished product will give you soft and chewy, raspberry flavored cookies filled with a hint of creamy cheesecake and richness from the white chocolate chips!
FREQUENTLY ASKED QUESTIONS:
I recommend using the cheesecake flavored pudding mix. If you absolutely can not find it, you can try the vanilla pudding mix, but your cookies obviously won't taste exactly the same.
I don't recommend using the sugar free or low sugar pudding mix with these cookies. They won't have the right flavor to be a copycat recipe.
You do not have to add the extra freeze dried raspberries on top like I did. I thought it made the cookies a little prettier but you can totally skip that if needed. It'll also give the cookies a little extra kick of flavor.
Wondering where to look for these in your local grocery store? Most stores that have them will carry them wherever they keep nuts and other dried fruits. I commonly get these at Walmart, Trader Joe's and Target. You can also order them on Amazon.
Honestly, I have only made these with the freeze dried so I can't tell you exactly how to make them with fresh or frozen berries. If you wanted to go that route and try the fresh berries, I would suggest maybe starting with ½ cup of roughly chopped raspberries and go from there. If you try it, please let me know how it turns out for you!
Yes, if you don't mind that this will change this from a copycat recipe, you can swap the baking chips out. I bet if you tried a dark chocolate chip or a milk chocolate chip, it would pair wonderfully with the raspberry cheesecake flavors!
Leftovers should be stored in an airtight container and should be kept at room temperature. They'll last for up to 4 days. You can also freeze these cookies for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter
- light brown sugar
- granulated sugar
- vanilla extract
- large eggs
- all purpose flour
- cheesecake flavored pudding mix (dry mix only)
- baking powder
- baking soda
- kosher salt
- chocolate chips
- freeze dried raspberries, lightly crushed
HOW TO MAKE SUBWAY'S RASPBERRY CHEESECAKE COOKIES
Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment (or in a bowl using an electric hand mixer), add butter, brown sugar, and granulated sugar. Mix for about 2 to 3 minutes or until smooth and fluffy.
Add in vanilla extract and eggs and mix well.
In a separate bowl, mix together flour, pudding mix, baking powder, baking soda, and kosher salt.
With the mixer on low, mix the flour mixture into the butter until just combined.
Using a rubber spatula, fold in the white chocolate chips and freeze dried raspberries (making sure to scrape down the sides of the bowl.)
Scoop 12 balls of cookie dough onto each baking sheet and lightly flatten the top with your hand, (each of my cookie dough balls were about 2 ½ inches in diameter), leaving about a ½ inch in between each cookie, so they can spread without touching. I find this easiest to do with a spring loaded cookie scoop.
Bake for 8 to 10 minutes, or until the center is slightly underdone and the edges start to lightly brown.
Let sit on the baking sheet for 2 to 5 minutes before transferring to a cooling rack. Serve and enjoy.
CRAVING MORE RECIPES?
Raspberry Cheesecake Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 ⅓ cups all purpose flour
- 3.4 ounce package cheesecake flavored pudding mix (dry mix only)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup white chocolate chips
- ¾ cup freeze dried raspberries, lightly crushed
Instructions
- Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a bowl using an electric hand mixer), add butter, brown sugar, and granulated sugar. Mix for about 2 to 3 minutes or until smooth and fluffy.
- Add in vanilla extract and eggs and mix well.
- In a separate bowl, mix together flour, pudding mix, baking powder, baking soda, and kosher salt.
- With the mixer on low, mix the flour mixture into the butter until just combined.
- Using a rubber spatula, fold in the white chocolate chips and freeze dried raspberries (making sure to scrape down the sides of the bowl.)
- Scoop 12 balls of cookie dough onto each baking sheet and lightly flatten the top with your hand, (each of my cookie dough balls were about 2 ½ inches in diameter), leaving about a ½ inch in between each cookie, so they can spread without touching. I find this easiest to do with a spring loaded cookie scoop.
- Bake for 8 to 10 minutes, or until the center is slightly underdone and the edges start to lightly brown. Let sit on the baking sheet for 2 to 5 minutes before transferring to a cooling rack.
Notes
- I crushed a few extra freeze dried raspberries over top to make the cookies a little prettier. It also adds great tangy flavor to the sweet cookies.
- Freeze dried raspberries can usually be found where the other dried fruits and nuts are in your grocery store. I am able to find them at Target, Trader Joes and Walmart.
- This recipe has not been tested with fresh or frozen raspberries so I can’t speak for how they would turn out. However, if I were to try to use fresh raspberries, I would add about ½ cup of roughly chopped raspberries and go from there.
- You can swap the white chocolate chips out for other flavored baking chips. This will change this recipe from a copycat recipe to just a cookie recipe, but chips like milk chocolate chips or dark chocolate chips would be yummy.
- Keep in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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