Copycat Subway Raspberry White Chocolate Cheesecake Cookies Recipe

If you’ve ever visited Subway and fallen head over heels for their dreamy, soft-baked Raspberry White Chocolate Cheesecake Cookies, you are about to have your day made! This Copycat Subway Raspberry White Chocolate Cheesecake Cookies recipe brings all that gooey, fruity, melt-in-your-mouth magic into your kitchen—so you can skip the sandwich line and still have the very best part of the meal!

Ingredients You’ll Need

This cookie recipe doesn’t require anything fancy—just a few pantry MVPs and some little “secret weapon” add-ins to give you those signature bakery shop results. Each ingredient plays a crucial role in creating the perfect soft, chewy, and flavor-packed cookie you’re craving!

• Butter: Softened butter forms the foundation for that irresistible, rich, and tender crumb.
• Granulated White Sugar & Light Brown Sugar: This classic duo keeps the cookies perfectly sweet with notes of caramel and moisture.
• Vanilla Extract: Don’t skimp—real vanilla shines through and elevates the dough.
• Egg: Room temperature is best for incorporating smoothly and helping the cookies puff up right at the edges.
• All-Purpose Flour: The back-bone for soft, chewy cookies with just enough structure.
• Baking Soda: Lends the perfect lift and delicate spread.
• Cheesecake Instant Pudding Mixture: The magic ingredient that delivers signature Subway-style softness and subtle cheesecake tang—skip sugar-free for best texture.
• Salt: A pinch makes all the flavors pop and balances the sweetness.
• White Chocolate Chips: Creamy, melty, and sweet—they add pockets of luscious white chocolate in every bite.
• Freeze-Dried Raspberries: Crispy, jewel-like, and tart, they won’t water down your dough, plus they add bursts of color and flavor.

Variations

The best part about Copycat Subway Raspberry White Chocolate Cheesecake Cookies? You can totally make them your own! Whether you’re catering to allergies, prefer a new flavor twist, or want to use what you have on hand, there’s tons of room to experiment.

• Swap Your Chocolate: Try milk or dark chocolate chips for a richer, less sweet dimension.
• Add Lemon Zest: Mix in a teaspoon of lemon zest for a bright, citrusy lift that pairs beautifully with raspberries.
• Make It Gluten-Free: Replace the flour cup-for-cup with a high-quality gluten-free baking blend.
• Nutty Crunch: A handful of chopped pistachios or macadamias adds amazing texture (just make sure your crowd loves nuts!).

How to Make Copycat Subway Raspberry White Chocolate Cheesecake Cookies

Step 1: Cream Butter and Sugars

Start by creaming together your softened butter, white sugar, and light brown sugar in a large mixing bowl. Beat on low speed until the mixture is light and fluffy—this step is the key to those delightfully soft, chewy cookies, so take your time. Add in the egg and vanilla extract, mixing until fully incorporated and smooth.

Step 2: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, cheesecake instant pudding mix, and salt. Sifting or whisking helps avoid lumps and ensures every bite will have the perfect flavor and texture balance. Add these dry ingredients to the butter mixture in batches, mixing on low until just combined—don’t over-mix!

Step 3: Fold in Raspberries and White Chocolate Chips

Now gently stir in the freeze-dried raspberries and white chocolate chips with a spatula. The dough will look thick and a bit sticky (don’t worry, that’s what you want!). Reserve a few extra raspberries and chips for dotting on top just before and after baking if you like those beautiful pops of color.

Step 4: Chill the Dough

This is the Copycat Subway Raspberry White Chocolate Cheesecake Cookies secret: Pop that sticky dough in the freezer for at least 30 minutes. Chilling helps you roll the dough into balls and—even more importantly—prevents the cookies from spreading too flat in the oven, resulting in thick, bakery-style centers.

Step 5: Shape and Bake

Preheat your oven to 350°F (175°C). Scoop balls of dough (about 1.5 tablespoons per cookie), rolling them gently in your palms. Place them on a parchment-lined baking tray, leaving at least 3 inches in between. Do not flatten the dough—let them stay tall for those iconic pillowy centers! Bake for about 10 minutes, watching closely so they stay pale with set edges and gooey centers.

Step 6: Decorate & Cool

Right after they come out of the oven (and are still warm!), gently press a few extra freeze-dried raspberries and white chocolate chips into the tops for extra prettiness and texture. Let the cookies cool on the baking tray for 5–10 minutes to finish setting, then move them to a wire rack. This short wait is a serious test of willpower, but it’s totally worth it for that dreamy copycat quality!

How to Serve Copycat Subway Raspberry White Chocolate Cheesecake Cookies

Garnishes

For bakery-worthy cookies, add a sprinkle of extra freeze-dried raspberries and a scattering of white chocolate chips to each warm cookie after baking. If you want an even fancier touch, sift a little powdered sugar or drizzle melted white chocolate over the tops for a truly decadent finish!

Side Dishes

These cookies are a sweet treat all on their own, but they’re divine with a cup of hot tea, a tall glass of icy cold milk, or alongside a bowl of fresh fruit for contrast. They’re a wonderful addition to afternoon teas, cookie platters, and dessert charcuterie boards, too.

Creative Ways to Present

Turn your Copycat Subway Raspberry White Chocolate Cheesecake Cookies into gorgeous gifts by stacking and tying them with a ribbon, or tucking them in a pretty tin! For parties, serve them as ice cream sandwich bases, or stack them tall on a tiered dessert stand for that “wow” effect. You can even crumble a few over vanilla pudding cups for a playful, trifle-like dessert.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, you can add a slice of sandwich bread to the container—the cookies will soak up the moisture and stay irresistibly chewy just like the day you baked them!

Freezing

You can absolutely freeze these cookies! After they’ve cooled completely, layer them between parchment in a zip-top bag or airtight container. They’ll keep well for up to 3 months. Or, freeze the unbaked dough balls for fresh-baked cookies anytime the craving hits—just add a minute or two to the baking time without thawing first.

Reheating

To enjoy that just-baked feel, warm a cookie in the microwave for 10–12 seconds—just until the white chocolate is melty again. If reheating a whole batch, pop them in a 300°F (150°C) oven for 4–5 minutes to revive their perfect softness!

FAQs

Final Thoughts

Get ready to bake smiles all around with these Copycat Subway Raspberry White Chocolate Cheesecake Cookies—there’s nothing quite like the joy of pulling a tray of warm, berry-studded, melt-in-your-mouth cookies from your own oven! Seriously, treat yourself. You deserve every soft, tangy, chocolatey bite!

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