Copycat Subway Raspberry Cheesecake Cookies are a delightful treat that brings the beloved flavors of a classic dessert right to your kitchen. As a fan of both cookies and cheesecake, I was thrilled to discover a way to recreate this iconic Subway favorite at home. These cookies not only boast a rich, creamy texture reminiscent of cheesecake but also feature the vibrant tartness of raspberries, making each bite a burst of flavor. The combination of sweet and tangy is simply irresistible!
These cookies have gained popularity for their unique taste and texture, offering a perfect balance between chewy and creamy. The convenience of whipping up a batch in your own kitchen means you can enjoy them fresh out of the oven, just the way you like. Whether you’re hosting a gathering or simply indulging in a sweet treat after dinner, Copycat Subway Raspberry Cheesecake Cookies are sure to impress. Join me as we dive into this delicious recipe that captures the essence of a beloved dessert in cookie form!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup freeze-dried raspberries
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Preparing the Cookie Dough
- In a large mixing bowl, I start by creaming together the softened butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, making the cookies soft and chewy.
- Next, I add the eggs one at a time, mixing well after each addition. Then, I pour in the vanilla extract and continue to mix until everything is well combined.
- In a separate bowl, I whisk together the all-purpose flour, baking soda, and salt. Gradually, I add this dry mixture to the wet ingredients, mixing on low speed until just combined. I make sure not to overmix, as this can lead to tough cookies.
- Now, it’s time to fold in the fun stuff! I gently stir in the white chocolate chips and freeze-dried raspberries using a spatula. I love how the raspberries add a pop of color and a tart flavor that balances the sweetness of the cookies.
Chilling the Dough
- Once the dough is mixed, I cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the flavors meld together and prevents the cookies from spreading too much while baking.
Preparing the Cream Cheese Filling
- While the dough is chilling, I prepare the cream cheese filling. In a medium bowl, I combine the softened cream cheese, powdered sugar, and lemon juice. Using a hand mixer, I beat the mixture until it’s smooth and creamy. This filling will add a delicious tangy flavor to the cookies.
- I then transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off. This makes it easier to fill the cookies later.
Baking the Cookies
- After the dough has chilled, I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
- Using a cookie scoop or a tablespoon, I scoop out a portion of the dough and roll it into a ball. I place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Next, I make a small indentation in the center of each dough ball using my thumb. This is where I’ll pipe in the cream cheese filling.
- Now, I carefully pipe a small amount of the cream cheese filling into the indentation of each cookie dough ball. I try not to overfill, as the filling will spread a bit while baking.
- Once all the cookies are filled, I pop the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
- After baking, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is important to ensure they set properly.
Finishing Touches
- Once the cookies are completely cool, I like to add a little extra flair. I melt some white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Then, I drizzle the melted chocolate over the cooled cookies using a fork or a piping
Conclusion:
In summary, these Copycat Subway Raspberry Cheesecake Cookies are an absolute must-try for anyone who loves a delightful blend of flavors and textures. The creamy cheesecake filling paired with the tartness of raspberries creates a perfect harmony that will leave your taste buds dancing with joy. Not only are they delicious, but they also bring a touch of nostalgia, reminiscent of those beloved cookies from Subway. For serving suggestions, I recommend enjoying these cookies warm, straight out of the oven, or letting them cool and serving them with a scoop of vanilla ice cream for an indulgent dessert. You can also experiment with variations by swapping out the raspberries for other fruits like strawberries or blueberries, or even adding a drizzle of chocolate for an extra decadent treat. I truly encourage you to give this recipe a try! I promise you won’t be disappointed. Once you’ve baked these Copycat Subway Raspberry Cheesecake Cookies, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a picture of your delicious creations! Happy baking, and enjoy every bite of these scrumptious cookies! Print
Copycat Subway Raspberry Cheesecake Cookies: A Deliciously Easy Recipe to Try at Home
- Total Time: 40-42 minutes
- Yield: 24 cookies 1x
Description
Enjoy these scrumptious White Chocolate Raspberry Cookies featuring a creamy cream cheese center. The sweet white chocolate pairs perfectly with the tartness of freeze-dried raspberries, creating a delightful treat that’s perfect for any occasion.
Ingredients
Scale- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup freeze-dried raspberries
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the white chocolate chips and freeze-dried raspberries using a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Beat until smooth and creamy using a hand mixer.
- Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out a portion of the dough and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Make a small indentation in the center of each dough ball using your thumb.
- Pipe a small amount of the cream cheese filling into the indentation of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, melt some white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Drizzle the melted chocolate over the cooled cookies using a fork or piping bag for an elegant finish.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Chilling the dough is essential for preventing excessive spreading during baking.
- Feel free to adjust the amount of freeze-dried raspberries based on your preference for tartness.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
