Copycat Subway Raspberry Cheesecake Cookies

When Subway tried to take their popular raspberry cheesecake cookies off the menu a few years ago, they quickly realized they’d made a mistake. Fans of the soft cookie loaded with tangy raspberry bits took to social media to protest, and the sandwich chain eventually relented and brought the cookie back into stores. Luckily, with this copycat Subway raspberry cheesecake cookie recipe, we’ll never have to worry about it disappearing again!

Perhaps the only complaint I can levy at the raspberry cheesecake cookies from Subway is that they’re a little light on the white chocolate and raspberries—but I fixed that in this recipe so each bite is loaded with flavor. The sweet cookie is made with easy-to-find ingredients, like cheesecake-flavored pudding mix, white chocolate chips and freeze-dried raspberries. Add this treat to your list of the best white chocolate chip recipes!

Copycat Subway Raspberry Cheesecake Cookie Ingredients

• Softened butter: If you forget to take the butter out ahead of time, there are several ways to soften butter quickly.
• Light brown sugar: The extra molasses in brown sugar creates a moist cookie and adds more flavor to the cookie recipe.
• Granulated sugar: When you cream butter and sugar, it creates air pockets that give the cookies a light, tender texture.
• Eggs: Allow the eggs to warm up before starting the recipe. Room-temperature eggs blend more easily into the dough and give you more consistent results in baked goods.
• Vanilla extract: Use your favorite brand of vanilla extract to make this raspberry and chocolate dessert.
• All-purpose flour: Remember to measure flour correctly—fluff it up first and never use the measuring cup as a scoop. Instead, spoon flour into the cup.
• Instant cheesecake pudding: This flavor of instant pudding gives the cookies a tangy cream cheese flavor without needing to soften a block of cream cheese. Check the label to make sure it’s instant pudding.
• Baking soda: Along with the creamed butter and sugar, baking soda helps lighten the texture of the cookies. It reacts with acidic ingredients like brown sugar and berries.
• Salt: Just a little salt in the cookie dough enhances the overall flavor of the cookies.
• White chocolate chips: Good white chocolate makes a big difference here. Ghirardelli and Hershey’s Premier are two of the best white chocolate chip brands.
• Freeze-dried raspberries: The drying process gives the crispy raspberries a punchy, concentrated flavor, and they don’t stain the color of the cookie dough or add too much moisture.

Directions

Step 1: Combine the wet ingredients

Place the softened butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients on medium-high speed for two to three minutes, scraping the bowl once, until they’re light and fluffy. Beat in the eggs, one at a time, and then mix in the vanilla extract.

Step 2: Mix the dry ingredients

Mix the flour, cheesecake pudding mix, baking soda and salt in a separate bowl. Add these dry ingredients to the butter and sugar mixture. Mix everything on medium-low speed, scraping the bowl as needed. Finally, fold in the white chocolate chips and freeze-dried raspberries.

Editor’s Tip: If your freeze-dried raspberries are still whole, coarsely crush them before mixing them into the dough.

Step 3: Chill the dough

Cover the bowl of cookie dough with storage wrap and chill the cookie dough in the fridge for one hour.

Step 4: Bake the cookies

Nancy Mock for Taste of Home

Preheat the oven to 350°F, and line a 15×10-1-in. baking sheet with parchment. Scoop the cookie dough by 2-tablespoon scoopfuls; roll each ball gently between your hands and place on the baking sheet, spaced about 2 inches apart. Then, use your hand or the greased bottom of a glass to slightly flatten each dough ball.

Place the baking sheet in the oven and bake the cookies for 9 to 11 minutes. They should be lightly browned all over and just set at the edges. Use a spatula to transfer the cookies to a wire rack to cool completely.

Nancy Mock for Taste of Home

Copycat Subway Raspberry Cheesecake Cookie Variations

• Try a different chocolate: Try this cheesecake-inspired dessert with milk chocolate chips instead of white chocolate chips. Or, for a less sweet cookie, try using dark chocolate chips.
• Make a mixed berry cookie: Instead of using just one type of berry, use a mix of freeze-dried raspberries, strawberries and blueberries.
• Bake some cookie bars: Press the chilled cookie dough into a greased 13×9-inch baking dish and bake for 20 to 25 minutes.

How to Store Copycat Subway Raspberry Cheesecake Cookies

Keep your copycat Subway raspberry cheesecake cookie recipe fresh-tasting for as long as possible by waiting for them to cool first (one of our top tips for storing cookies) and then transferring them to an airtight container. Store the cookies at room temperature, away from direct sunlight.

How long do raspberry cheesecake cookies last?

When the raspberry cheesecake cookies are kept tightly sealed, they’ll last for up to a week.

Can you freeze raspberry cheesecake cookies?

Yes, these cookies freeze very well. Arrange the raspberry cheesecake cookies in layers separated by waxed paper in a freezer container. Seal the container tightly. Store the cookies in the freezer for up to three months. To thaw, place the container of cookies in the fridge and let them defrost for several hours or overnight.

Copycat Subway Raspberry Cheesecake Cookie Tips

Nancy Mock for Taste of Home

Can you use fresh or frozen raspberries in copycat Subway raspberry cheesecake cookies?

It’s best to stick with freeze-dried raspberries, which are completely dehydrated, in these raspberry cheesecake cookies. Fresh or frozen raspberries will release juices in the cookie dough during baking that could cause the cookies to spread too thin.

What else can you serve with raspberry cheesecake cookies?

Raspberry cheesecake cookies are quite delicious all on their own, but you can also serve them with a tall glass of cold milk or a bowl of vanilla ice cream. Better yet, use the cookies to make ice cream sandwiches, perhaps with a filling of raspberry jam and cheesecake ice cream. Complete the Subway experience by serving raspberry cheesecake cookies as dessert after a lunch of sub sandwiches, like our Cobb salad sub or layered picnic loaf.