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Subway Raspberry Cheesecake Cookies

Subway raspberry cheesecake cookies bake up with soft centers, lightly golden edges, and creamy white chocolate chunks. Freeze-dried raspberries add bright berry flavor to the chilled cookie dough.
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Prep Time 20 minutes
Cook Time 24 minutes
chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 2 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tbsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup white chocolate chunks
  • 1 package (1.2 oz) freeze-dried raspberries lightly crushed

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Beat the softened butter, softened cream cheese, granulated sugar, and packed light brown sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg and vanilla extract.
  5. Whisk the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl.
  6. Add the dry ingredients to the butter mixture and mix just until no dry streaks remain.
  7. Fold in the white chocolate chunks and lightly crushed freeze-dried raspberries.
  8. Cover and refrigerate the dough for 30 minutes.
  9. Scoop rounded 2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Keep the remaining dough refrigerated.
  11. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack.
  14. Let the baking sheet cool completely.
  15. Scoop the remaining dough onto the cooled baking sheet and bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft.
  16. Cool the cookies on the sheet for 5 minutes before transferring them to the rack.

Notes

For soft centers, take the cookies out when the edges are set and lightly golden, even if the centers still look soft. Store in an airtight container at room temperature for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, cream cheese, and white chocolate chunks.