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Subway White Chocolate Raspberry Cheesecake Cookies

Subway White Chocolate Raspberry Cheesecake Cookies

Subway cookies at home and even better! If you love white chocolate raspberry or cheesecake, you will love these cookies. It's the best of both worlds.
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Prep Time 45 mins
Cook Time 15 mins
Course Dessert
Servings 12


  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter room temp
  • 2/3 cup white sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 3/4 cup white chocolate chips
  • 1/2 cup freeze dried raspberries
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°F.
  • To make the cream cheese frosting, beat together cream cheese with powdered sugar and vanilla in your stand mixer using the paddle attachment, until smooth and creamy. Transfer to a small bowl and place in the refrigerator while you make the cookie dough so it gets firm.
  • In a large bowl, whisk together all purpose flour, cornstarch, salt, and baking soda. In a mixing bowl, beat together unsalted butter, brown sugar, and white sugar until light and fluffy (about 3 minutes). Then add the whole egg, egg yolk, and vanilla extract and beat again just until incorporated.
  • Add the dry ingredients to the wet and mix until just combined. Do not over mix!
  • Add the freeze dried raspberries and white chocolate chips and quickly mix again. Now your cookie dough is ready.
  • Take about 2 tablespoons of dough and flatten in out into a circular disc. Scoop a small spoonful of the cream cheese filling in the center of the disc. Place another disc on top and pinch around the edges. Roll into a ball gently. Repeat with the rest of the dough and cream cheese filling.
  • Pop them in the freezer to chill for 15 to 20 minutes.
  • Place the cookie dough balls onto a large parchment-lined baking sheet, making sure they are spaced apart (6 on 1 sheet at a time).
  • Bake for 12 to 15 minutes in the oven or until the edges are just golden brown. This step is optional but I also like to take the tray out after 10 minutes and bang it a few times to create some wrinkles around the edges and then place it back into the oven for the rest of the time.
  • Allow to cool for a few minutes and then enjoy.


Make sure to use freeze dried raspberries, not fresh. Fresh raspberries release too much water which will make your cookie dough super mushy.
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