Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies are a copycat recipe of well-loved Subway cookies. These chewy, buttery cookies are packed with delicious flavors.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 11

Cooling Time (estimated) 15

Total Time 36

Servings cookies

Calories 186kcal

Author Toni Dash

Equipment

2-tablespoon cookie scoop

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

Cheesecake pudding mix: as of December 2022 this pudding mix is no longer gluten-free (it contains barley) making it unsuitable for those with Celiac or gluten intolerance. We are researching alternative options.

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

Nutrition