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Copycat Subway Raspberry Cheesecake Cookies

Three freshly baked raspberry cheesecake cookies with a bright red jam center and coarse sugar topping on a white plate.
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Make soft and chewy raspberry cheesecake cookies that taste like the popular bakery version. This recipe uses a simple cream cheese base and fresh or freeze-dried raspberries.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips (optional)
  • 1/2 cup freeze-dried raspberries, crushed, plus 2 tablespoons for topping
  • 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.
  3. Beat in the softened cream cheese until fully combined. Mix in the eggs one at a time, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the crushed freeze-dried raspberries and white chocolate chips, if using.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Press a small indentation into the center of each dough ball. Place about 1/4 teaspoon of raspberry jam into the indentation.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If desired, sprinkle the remaining crushed freeze-dried raspberries over the warm cookies before they cool completely.

Notes

  • For a stronger raspberry flavor, use freeze-dried raspberries that have been crushed into a fine powder.
  • If you prefer a gooey center, slightly underbake the cookies; they will firm up as they cool.
  • You can substitute fresh raspberries for freeze-dried, but reduce the amount to 1/3 cup and gently fold them in at the end to prevent the dough from becoming too wet.

Nutrition

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