Copycat Subway Raspberry Cheesecake Cookies

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Prep Time:10

Cook Time:10

Total Time:20

Ingredients

1 (15) oz box of vanilla cake mix
½ tsp of vanilla extract
1 egg
½ cup of unsalted butter softened
1 8 oz block of cream cheese (softened)
½ cup of white chocolate chips
1 ½ cups of freeze dried raspberries

Instructions

Step 1: Preheat and Prepare Your Baking Sheet - Start by preheating your oven to 350 degrees. Go ahead and line a large baking sheet with parchment paper so nothing sticks later on. I always do this first because once the dough is ready, you do not want to be scrambling around looking for paper while it sits there getting warm.
Step 2: Mix the Base Dough - In a large bowl, add your cake mix, vanilla extract, egg, softened butter, and cream cheese. Use a hand mixer and blend everything together for about two to three minutes. The dough will be thick and a little sticky, and that is exactly what you want. If the mixer struggles a bit, do not worry. That just means it is coming together properly.
Step 3: Fold in the Mix Ins - Now add your white chocolate chips and freeze dried raspberries. Switch to using your hands or a sturdy spoon and gently fold everything together. The raspberries will break a little, and that is fine, but try not to crush them too much. Those little pockets of raspberry are what make each bite special.
Step 4: Scoop and Shape the Cookies - Scoop out about one and a half inch balls of dough and place them on your prepared baking sheet. Leave about two inches between each one so they have room to spread. Use the palm of your hand or the bottom of a glass to gently press down each cookie just a bit. You are not flattening them completely, just giving them a little head start.
Step 5: Bake Until Just Set - Place the cookies in the oven and bake for ten to twelve minutes. Keep an eye on them toward the end. You want the edges set but the centers still soft. That is what gives them that bakery style texture.
Step 6: Let Them Rest and Enjoy - Once they come out of the oven, let them sit on the baking sheet for about ten minutes. This helps them firm up without overbaking. Then move them to a plate or cooling rack and try to resist eating three in a row. Or do not resist. I never really do.

Notes

Substitutions

Butter alternative: You can use margarine if needed, though butter gives the best flavor
White chocolate swap: Milk chocolate chips can work, but they will make the cookies sweeter
Raspberry option: Freeze dried strawberries can be used for a slightly different fruity flavor
Cream cheese substitute: A dairy free cream cheese can be used if needed with similar results

Variations

Extra cheesecake flavor: Add a few drops of cheesecake flavored extract for an even richer taste
Berry blend version: Mix raspberries with freeze dried blueberries for a more complex flavor
Drizzle finish: Add a light white chocolate drizzle after baking for a bakery style look
Stuffed cookies: Place a small piece of cream cheese inside each dough ball for a surprise center

Tips and Tricks

Use softened ingredients: This makes mixing much easier and gives a smoother dough
Do not overmix: Once everything is combined, stop mixing to keep the cookies tender
Handle raspberries gently: Keeping some pieces whole gives better texture and flavor bursts
Press lightly before baking: This helps the cookies spread evenly without becoming flat
Add toppings before baking: Press extra chips and raspberries on top for a prettier finish

Serving Ideas

With coffee: These cookies pair perfectly with a warm cup of coffee in the morning or afternoon
As a dessert plate: Serve with a scoop of vanilla ice cream for a simple dessert
Gift boxes: Package them up for friends or neighbors as a thoughtful homemade treat
Picnic addition: They travel well and make a great addition to outdoor meals
After dinner treat: Keep a batch on hand for those nights when you want something sweet

Storage and Make Ahead Tips

Room temperature storage: Keep in an airtight container for up to three days
Refrigeration option: Store in the fridge for up to five days for a slightly firmer texture
Freezing dough: Scoop and freeze dough balls, then bake straight from frozen with a couple extra minutes
Make ahead baking: Bake a day in advance and store covered to maintain freshness
Avoid air exposure: Always seal tightly to keep cookies soft

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Servings: cookies