Raspberry Cheesecake Cookies with white chocolate chips are a home version of favorite Subway cookies! The delicious flavor combination in this buttery, chewy cookie can’t be beaten!
Those who frequent the famous sandwich chain know the REAL secret!
It’s Subway cookies.
You wouldn’t expect it but the cookie varieties they sell are some of the most popular on the market.
Now you can make one of the favorites, White Chocolate Raspberry Cheesecake Cookies, at home!
They are fun to make and even more fun to eat.
Easy to make them regular or gluten-free too!
Raspberry Cookie Ingredients
- All-Purpose Flour (regular or gluten-free)
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Jell-O Cheesecake Pudding Mix
- Vanilla Extract
- Eggs
- White Chocolate Baking Chips
- Raspberry Preserves
Ingredient Notes
Flour
We’ve recipe tested these delicious Subway cookies with each regular All Purpose Flour and a gluten-free measure-for-measure flour blend.
In both cases they turned out perfectly.
If making them gluten-free, I recommend a 1-to-1 or measure-for-measure blend for best results.
Cheesecake Pudding Mix
This pudding mix is a secret weapon in baking for me.
It adds authentic cheesecake flavor without all the rich cheesecake ingredients.
It’s easy to swap into a baking recipe without having to change up other ingredients too.
I loved using it in this Fluffy No-Bake Strawberry Cheesecake Dessert Lasagna recipe.
What TYPE of Cheesecake Pudding Mix to Use
Jell-O brand INSTANT Cheesecake Pudding Mix is the correct type for these cookies.
They also make a sugar-free version AND a cheesecake filling (not pudding). Do not use these.
How to Make Copycat Subway Cookies – Step-by-Step
STEP 1: In a medium mixing bowl, combine flour, salt, and baking powder.
STEP 2: In a large mixing bowl combine softened butter and both sugars (photos 1-2). Mix until light and fluffy.
STEP 3: Add the vanilla extract and eggs. Mix until just combined (photos 3-4).
STEP 4: Add in the box of cheesecake pudding mix; mix well (photo 5).
STEP 5: Add in the dry ingredients into the moist ingredients (photo 6). Mix just until combined and a dough forms.
STEP 6: Fold in white chocolate chips (photo 7).
STEP 7: Chill dough for at least 30 minutes to an hour.
STEP 8: After dough is chilled preheat your oven to 350 degrees F. Prepare a cookie sheet with nonstick spray. Set a sheet of parchment paper for making the recipe (not in the baking sheet).
STEP 9: Using a 2-tablespoon cookie scoop, scoop out 2 tablespoons of dough and place on the parchment paper (photo 8).
STEP 10: Using your hand or a spoon, flatten the dough (photo 9).
STEP 11: Place about ¼ cup of the raspberry preserves into a small Ziploc bag. Cut the tip off one the bottom corners to make a small hole. This creates a disposable piping bag.
STEP 12: Using the piping bag, pipe a few small circles of jam onto the cookie dough. Roll the dough into a ball and place on the baking sheet (photos 10-12). Repeat until the dough is all used.
STEP 13: Bake for 9-11 minutes or until the edges are golden brown. For a crispier cookie, bake about 15 minutes. Cool on the cookie sheet for a few minutes then transfer to a cooling rack to fully cool.
PRO TIP: Adding the raspberry preserves in this method keeps little pockets of raspberry in each cookie!
Can these White Chocolate Raspberry cookies Be Made Ahead?
Yes! Prepare the recipe as written. Store the unbaked cookies, well sealed, in the refrigerator for up to 5 days before baking.
Take the cookies out of the refrigerator to warm slightly while the oven preheats.
NOTE: if they are still cold going into the oven the cooking time may need to be extended by a few minutes.
Storing the Cheesecake Cookies
Store in an airtight container for up to 5 days.
Freezing
- Allow the cookies to cool completely.
- Layer the cheesecake cookies in an airtight, freezer-safe container with sheets of wax paper between each layer of cookies.
- Keep them in the freezer for up to 6 months.
- Store in an airtight container
More Raspberry Recipes You’ll Love
- Raspberry Vinaigrette
- Raspberry Mocha French Vanilla Overnight Oats
- Raspberry Pandowdy
- White Chocolate Raspberry Semifreddo with Chambord
- Heavenly Chocolate Raspberry Trifles
- Raspberry Pina Colada Smoothie
Try these Cookie Recipes too!
- Chocolate Peppermint Dipped Meringue Cookies
- Monster Cookies – a Fully Loaded Cookie Bar Recipe
- S’mores Cookies
- Cake Mix Funfetti Cookies
- Peanut Butter and Jelly Sandwich Cookies
- Forgotten Cookies
Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !
Raspberry Cheesecake Cookies
Ingredients
- 1 ¼ cup all purpose flour regular or gluten-free measure-for-measure blend
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 3.4-ounce box Jell-O Cheesecake Pudding Mix do not use sugar free or cheesecake filling mix
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup white chocolate chips
- ¼ cup raspberry preserves
- Parchment or wax paper
Instructions
- In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.
- In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat until light and fluffy (a standing mixer or hand held mixer can be used).
- Add in vanilla extract and both eggs. Beat just until combined.
- Add in the box of cheesecake Jell-O mix and mix well.
- Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.Chill dough for at least 30 minutes to an hour.
- Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.
- Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.
- Using your hands or a spoon, flatten the dough. See NOTES below.
- Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.
- Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.
- Roll the dough into a ball and place on the prepared baking sheet. Repeat until all dough is gone.
- Bake for 9-11 minutes or until the edges are golden brown. NOTE: for a crisper cookie, bake aproximately 15 minutes. Cool a few minutes on the baking sheet then transfer cookies to a cooling rack for full cooling.
- Store in an airtight container.
Video
Notes
Note on dough stickiness
Because of the pudding mixture the dough will be sticky. Spraying fingers and any spatula or spoon used with non-stick cooking spray will make working with the dough easier.How to Make the Cookies Ahead
Prepare the recipe as written. Store the unbaked cookies, well sealed, in the refrigerator for up to 5 days before baking. Take the cookies out of the refrigerator to warm slightly while the oven preheats. NOTE: if they are still cold going into the oven the cooking time may need to be extended by a few minutes.Storing the Cheesecake Cookies
Store in an airtight container for up to 5 days.Freezing
- Allow the cookies to cool completely.
- Layer the cheesecake cookies in an airtight, freezer-safe container with sheets of wax paper between each layer of cookies.
- Keep them in the freezer for up to 6 months.
- Store in an airtight container
Kayla Wyatt says
Hi! Can you substitute coconut oil instead of butter for this recipe?
Toni Dash says
Hi Kayla. To be honest I have not ever baked with coconut oil so I really couldn’t be sure. If you have experience with adapting recipes to use coconut oil instead, give it a try and let me know how it turns out!
Sher Lawrence says
I am so glad that a note about the stickiness of the dough has been added! I had not made cookies in quite a few years, so the first time I made these I was rather appalled.
I have now made them several times. They are delicious, and the sticky dough is not a problem at all, now that I know that’s what it’s like.
Just got a comment today from someone who said they are about the best cookies he has ever tasted!
Toni Dash says
Oh no Sher! Sorry if it psyched you out. Glad the note is helpful and that you love the cookies so much. They are a favorite of mine too!
Sher says
Just wanted to add that I’ve discovered that the temperature in the kitchen can make a difference in stickiness, so I try to keep it on the cooler side when I make these cookies.
Also, if there’s anyone else who wants to make these & doesn’t care for the “icing bag” approach to adding the jam, I find it easier to take a teaspoon of jam & scoop bits of it onto the dough with the tip tip another spoon. Then I spread the jam around with the tip & back of the other spoon. Much easier for me, anyway…
Toni Dash says
Great thoughts Sher, thanks for taking the time to share with others!
Kaitlin says
Hi! So this is going to sound so weird, but I’m not a fan of cheesecake at all. But I had assumed that these cookies were called cheesecake due to the white chocolate chips being considered the cheesecake part. Is there anyway I can leave out the instant cheesecake mix to have the same consistency as your finished cookies?
Toni Dash says
Hi Kaitlin. They are called cheesecake cookies due to the cheesecake flavor from the pudding mix that’s added. The white chocolate chips add a different flavor in addition to the cheesecake flavor.
I’ve only made them as written however if you don’t like the cheesecake flavor I would recommend substituting the same amount of a different pudding mix like vanilla pudding mix. Then the cookies will retain the correct texture but you won’t have the cheesecake flavor you don’t love. Hope that helps!
Tarrah says
Good Morning! I made these for our holiday cookie swap and they were awesome! I wanted to make again but my store was out of the regular cheesecake pudding and only had sugar free. Will it be a disaster if I use that? Thanks 🙂
Toni Dash says
So glad you like them Tarrah! I have only made them as written and we do not recommend using the sugar free pudding version.
Kelly says
I made these today but used Strawberry jam instead of raspberry and they’re delicious!! My next batch will be with the raspberry assuming the store has gotten it back in stock – I’m sure they will be delicious, as well! Thank you for sharing this recipe!
Toni Dash says
So glad you enjoyed them Kelly and love you ‘pivot’ when the raspberry preserves weren’t available.
Grant says
I don’t see where it specifies light or dark brown sugar? Shouldn’t that detail be in the recipe? Or did I miss it?
Toni Dash says
You can use either Grant. I usually use light brown sugar but have made them with both.
Jessica says
These are so delicious! Thank you for sharing this recipe 😊
I was wondering why 1 tablespoon of baking powder is needed? It’s a lot of baking powder!
Thank you 😊
Toni Dash says
Hi Jessica! It’s the amount needed to get the results with the jam added.