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!
Jump to:
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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Recipe
Raspberry Cheesecake Cookies
Equipment
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 (if gluten-free see Notes below)
- 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 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
Celebrate Woman Today says
Nice a chewy cookies are always welcome. I like your technique of adding raspberry sauce to the dough.
Ruth I says
I bet this tastes so good! I am now craving and want to make these cookies!
Lu says
I can’t wait to try this recipe, However, I went to the store to obtain the Jello-pudding and they have two kinds.
Instant and cook, which one do I use. thank you. Lu
Toni Dash says
Instant. I just looked at both the Jell-O product site and Amazon and they only list 1 type of regular cheesecake pudding mix (it’s instant). They DO have a sugar-free version and a cheesecake FILLING but only one regular pudding….supposedly!
Catalina says
I am drooling over these cookies! I will make them this weekend!
Sherry says
I love these cookies but haven’t seen them at my Subway lately. I really need to make these. My mouth is watering just thinking about them.
Susan says
Oh my goodness I love ❤️ Subway cookies! But we don’t have that flavour here. I wonder if it is because I am in Canada ??? I must make these!!!
Laura says
These look so delicious!
Kita Bryant says
These cookies look so delicious. Raspberry is such a nice and different sweetness from what you would expect in a cookie.
Karla says
Just FYI- the cheesecake pudding mix has barley, thus not making the mix gluten free. Maybe some brands don’t but the Jello brand I found does.
Toni Dash says
Interesting! Thanks Karla. I do know brands change ingredients so things that might be GF don’t always stay that way and visa versa. I appreciate the heads up and I’ll note that in the post.
P.S. I just checked the box of Jell-o brand that I have and there is no barley making this even more curious. Are you in the U.S.? Companies also have different product versions in different companies too,
Kathy says
These cookies look so amazing. I really want to try them out. Cheesecake is so good, and I’m sure for cookies it is too.