Description
These Copycat Subway Raspberry White Chocolate Cheesecake Cookies are a delightful treat that combines the flavors of raspberries, white chocolate, and cheesecake in a soft and buttery cookie. Perfect for any occasion!
Ingredients
Units
Scale
For the Cookie Dough:
- 8 tablespoons butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 tablespoons Cheesecake Instant Pudding Mix
- 1/4 teaspoon salt
- 1/4 cup white chocolate chips
- 1/2 cup freeze-dried raspberries, plus more for topping
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth and creamy. Add in the egg and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, Cheesecake Instant Pudding Mix, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Mix-Ins: Fold in white chocolate chips and freeze-dried raspberries. Chill the dough for at least 30 minutes.
- Preheat and Scoop: Preheat oven to 350°F. Scoop dough into 2-inch balls and place on a baking tray lined with parchment paper.
- Bake: Bake for about 10 minutes until set. Top with additional raspberries and chocolate chips while warm.
- Cool and Serve: Let the cookies cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use both granulated and brown sugar.
- Chill the dough to prevent spreading while baking.
- Freeze the rolled dough balls for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
