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Copycat Subway Raspberry Cheesecake Cookies

Close-up of a soft raspberry cheesecake cookie cut in half, showing the gooey raspberry filling and cream cheese center.
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Make soft, chewy raspberry cheesecake cookies at home that taste like your favorite bakery version. These cookies feature a tangy raspberry swirl and creamy cheesecake pockets.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 4 ounces cream cheese, softened (for filling)
  • 1/4 cup powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup raspberry jam or preserves

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips.
  5. Prepare the cheesecake filling: Beat the 4 ounces of cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
  6. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between them.
  7. Place a small dollop (about 1/2 teaspoon) of the cream cheese filling onto the center of each dough ball. Top the filling with about 1/2 teaspoon of raspberry jam.
  8. Use a knife or toothpick to gently swirl the jam and filling into the cookie dough top for a marbled effect.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra gooey center, slightly underbake the cookies.
  • Use high-quality raspberry preserves for the best flavor.
  • If you prefer a stronger raspberry flavor, you can fold 1/4 cup of freeze-dried raspberry powder into the main cookie dough.

Nutrition

Find it online: https://whiskdaily.com/raspberry-cheesecake-cookies/