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
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yvette says
thank you for this recipe!! the cookies were amazing!! tastes almost exactly like the subway cookie, i could only find fat free cheesecake jello so i added a little extra sugar and they still came out soooo tasty. I’m definitely making these again
Carrie Jahnke says
Anyone know what weight of flour they did? I did what the bag of flour said 1 1/4 cups was and it seemed super sticky still. Is this a super sticky cookie dough?
Maureen says
Can I double or triple the recipe? If yes, would I just double all ingredients?
Toni Dash says
Hi Maureen you should be able to double or triple by doubling (or tripling) the ingredients and following the directions as written.
K Tower says
I am wanting to try this cookie but I want to know if this baking powder is really 1 tablespoon or is it 1 teaspoon. I dont think Ive ever used that quantity of baking powder in any recipe before. i hope you will respond quickly so I can try this right away. Thx
Toni Dash says
Yes ‘K’ the recipe uses 1 tablespoon.
Julie says
I can only find sugar free pudding mix will it make a big difference?
Toni Dash says
I’m not sure Julie. I’ve only made the recipe as written.
Caroline stuart says
When you put the preserves on the cookies won’t the jam smear when you roll them in balls?
Toni Dash says
Hi Caroline. If you look at the process photos you’ll see how the jam integrates.
Jess says
Went to subway on Friday for dinner.. had a raspberry cheesecake cookie. Decided I had to learn how to make them!
THESE ARE AMAZING. My boyfriend said “these are the best cookies you’ve ever made, by FAR!” They will not disappoint. Next time I’m going to add more raspberry preservatives. Thanks for an amazing recipe! Keep them coming 🙂
Tymia says
Hello! If I want to cut out the jello mix completely (because I realize I don’t have anymore 😅) do I have to add any more flour or something to balance out the recipe? Or is it just fine?
Thank you!
Toni Dash says
Hi Tymia. The cheesecake pudding mix both delivers a key flavor in the cookies and gives structure. I’d suggest waiting to make the recipe until you can pick some up.
Makenzee says
Hi,
I am from Australia and don’t have access to Jell o Instant Cheesecake pudding mix. What can I use instead?
I have access to instant pudding. Is that the same ?
Toni Dash says
Hi MaKenzee. It is the same as instant pudding but you’ll need cheesecake flavor to get the true flavor in the cookies. The term ‘mix’ means you’d just be using the pudding powder before it’s prepared; not prepared pudding.
Makenzee says
Hi Toni,
Thank you for your reply.
I don’t think we have cheesecake flavour instant pudding here in Australia that I can find.
What can i use to get that cheesecake flavour without the instant pudding?
Thanks
Toni Dash says
Unfortunately the cheesecake pudding is the only thing I can suggest to keep the ingredient balance.
This is a copycat recipe for a specific cookie flavor. If you don’t care about that you could substitute vanilla pudding mix and I’m sure it too would be delicious.
Raven621b says
a little Messy to make, but worth it!!! SO GOOD!!!! 🙂 can’t wait to experiment with other flavor preserves.
Toni Dash says
I agree on the messy factor but the end result is so worth it isn’t it?
Please let me know what combinations you come up with! You could also change up the baking chip flavors.
Arti Patel says
OMG- I think these are the best cookies I’ve ever made. I can’t thank you enough for posting this! We love the Subway version, and these are even better!! My nephews are anxiously waiting to devour these tomorrow (I sent them pictures). I used a silicone baking mat, helped bake the bottoms evenly. I’m definitely going to make these again very soon, thanks again!
Toni Dash says
This makes me so happy! I’m so glad you loved them. Thanks for leaving your comment!
Katie says
This is seriously amazing! I can’t wait to share this one with my extended family.
Claudia Lamascolo says
I have a feeling if I made these I wouldnt even be let to have one to try before the husband polished them off! Love this recipe!
Kellie says
These are so good and super easy to make! My little guy devoured them!
Julie says
This is a favorite flavor combination of mine. The cookies are perfectly delicious.
Kathryn Donangelo says
These cookies are gorgeous!! They taste amazing! I am always looking for cookies that taste like cheesecake 🙂
Trang says
So glad to know that I am not the only one who lovvvesss Subway’s cookies. It’s a hidden secret and yay, now I know how to make them. Delicious!
Mary says
These were so good! Love the raspberry cheesecake flavor combo!
katerina says
Oh my, these cookies are incredible!! I can’t wait to make them again!
Dannii says
Cheesecake and cookie together? Yes please! I am loving the raspberry flavours too.
suzi says
these are delicious! sometimes though, the dough is very sticky. have you run into this? thanks!
Toni Dash says
I have not Suzi but another reader asked about this. My suggestion is to spray your fingers with non-stick cooking spray before handling it if you find the dough to be sticky. I’ve done that with other recipes and it works great!
Andrew says
Have you ever frozen the cookie dough (before adding the raspberry preserves)?
Toni Dash says
I have not!
Gloria Smyl says
Where are the measurements?
Toni Dash says
Hi Gloria. They are in the recipe card at the end of the blog post. You can use the Jump to Recipe button or scroll to it. Hope that helps!
Chantal says
Hello, dumb question maybe, but Raspberry Preserves as in jam that is premade in stores? Can’t wait to try these!
Toni Dash says
Yes!
LouAnn Arends says
Can I use fresh raspberries made into a compote or sauce?
Toni Dash says
Jam has the perfect consistency and sweetness to stand up to the other flavors in the cookies and is more solid. You certainly could try your idea though. I have only made them as written in the recipe. Do let me know how they turn out if you give it a go!