Description
Subway’s Raspberry Cheesecake Cookies are a delightful fusion of rich, creamy cheesecake and fruity raspberry sweetness. These cookies have a soft, chewy texture with just the right balance of tart raspberries and smooth cream cheese flavor. With their indulgent, melt-in-your-mouth consistency and vibrant fruitiness, these cookies are a treat that brings a touch of decadence to any occasion. Whether you’re craving a dessert for a special gathering or a simple sweet snack, these cookies are sure to satisfy your taste buds.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cream cheese, softened
- 1 cup fresh or frozen raspberries (broken into smaller pieces)
- ½ cup white chocolate chips (optional)
- 1 tablespoon cornstarch (for a soft texture)
- 1 tablespoon lemon zest (optional, for added freshness)
Ingredient Highlights
- Cream Cheese: The cream cheese provides the signature cheesecake flavor, making the cookies soft, rich, and indulgent.
- Raspberries: Fresh or frozen raspberries contribute the bright, fruity flavor that perfectly balances the sweetness of the dough.
- White Chocolate Chips: Optional, but they add a touch of sweetness and complement the tangy raspberries and creamy cheese.
- Butter: Butter creates a soft, melt-in-your-mouth texture that gives these cookies the perfect consistency.
Instructions
Prepare the Cookie Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until well combined.
- Cream the Cream Cheese: Add the softened cream cheese to the butter mixture and beat until smooth and creamy.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch. Gradually add this dry mixture to the wet ingredients and mix until just combined. Be careful not to overmix the dough.
- Fold in the Raspberries and White Chocolate Chips (Optional): Gently fold the raspberries into the dough, making sure to break them into smaller pieces so they’re evenly distributed. If you’re using white chocolate chips, fold them in as well.
Shape and Bake the Cookies:
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 140-160 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g