Raspberry Cheesecake Cookies
Yummm these soft and chewy Raspberry Cheesecake Cookies are a great Subway copycat, made with cream cheese, white choolate chips and freeze-dried (or fresh) raspberries!
Ingredients
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- ¼ cup + 2 Tablespoons granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour fluffed, then spooned gently into the measuring cup, then scraped flat.
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup freeze dried raspberries
Instructions
- Preheat oven to 350* F.
- In the bowl of a stand mixer or with a hand mixer, cream together the butter and cream cheese on medium speed until well combined, about 30-60 seconds. Add the sugars and beat on high speed until lightened and fluffy, about 2 minutes. Add the eggs and vanilla and mix on high speed another minute.
- Mix the dry ingredients together in a separate bowl then add to the wet ingredients and mix until 90% combined. Add the white chocolate chips and mix until just combined, then fold in the freeze dried raspberries. See photos above for a visual and to check consistency.
- Place cookies on a parchment lined baking sheet. Bake for 10-12 minutes until the tops turn matte and the edges have just set. Allow to cool on the baking sheet and finish setting up for a few minutes.
Notes
- Store in an airtight container for up to 4 days. Reheat in the microwave for 4-6 seconds to soften them up.
- Store in an airtight container in the freezer for up to 2 months. Thaw by setting on the counter and allowing them to come to room temperature. We like to stick them in the freezer when they are still slightly warm- it helps them retain their softness when they are thawed.
- Make sure not to over bake the cookies. When the tops are matte and the edges have set, remove from the oven. Allow to set and finish cooking on the baking sheet for 5-10 minutes before removing.
- You can use fresh or frozen raspberries instead of freeze dried. We found when testing this recipe that fresh and frozen raspberries had that cooked berry flavor. We prefer the more fresh flavor of freeze dried. When cooked, they taste just like a fresh raspberry.
- Make sure to stir in the freeze dried raspberries. They break easily and mixing by hand with a folding motion will keep that from happening too much.
Nutrition
Serving: 1cokieCalories: 124kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 149mgPotassium: 62mgFiber: 1gSugar: 9gVitamin A: 99IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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