If you’re a fan of Subway’s famous Raspberry Cheesecake Cookies, you’re in for a treat! This homemade version captures the same rich, creamy texture, tart raspberry bursts, and sweet white chocolate chunks—all with a simple, shortcut ingredient: vanilla cake mix. These cookies are soft, chewy, and irresistibly delicious, making them the perfect indulgence for any occasion.
Why You’ll Love This Recipe
This recipe is for anyone who adores the sweet and tangy flavors of raspberry cheesecake but wants a quicker, easier way to enjoy them in cookie form. Whether you’re a seasoned baker or a kitchen newbie, this recipe is easy to follow and requires minimal effort.
Plus, using cake mix as the base means fewer ingredients and no need to measure out flour, sugar, or baking soda. It’s a fuss-free way to bake a batch of delectable cookies that taste just like the real thing!
Ingredients You’ll Need
To make these mouthwatering cookies, gather the following ingredients:
- 1 (15.25 oz.) box vanilla cake mix – The secret shortcut ingredient that makes these cookies extra soft and flavorful.
- 1 (8 oz.) brick cream cheese, softened – Adds a rich, creamy texture to mimic cheesecake.
- 1/2 cup butter, softened – Ensures a soft and chewy texture.
- 1 egg – Binds the ingredients together.
- 1/2 teaspoon vanilla extract – Enhances the flavor.
- 1 (1.25-1.3 oz.) bag freeze-dried raspberries – Provides a tart contrast to the sweet cookie base.
- 1/2 cup white chocolate chips – Adds a creamy, sweet element to balance the raspberries.
Kitchen Equipment You’ll Need
- Mixing bowls
- Handheld mixer (or whisk and spatula)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Medium cookie scoop
- Cooling rack
Step-by-Step Instructions
1. Prepare the Dough
Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla cake mix, cream cheese, butter, egg, and vanilla extract. Using a handheld mixer or a sturdy spatula, mix until everything is well combined and thick.
2. Add the Mix-ins
Gently fold in the freeze-dried raspberries and white chocolate chips. Be careful not to crush the raspberries too much—you want to maintain some whole pieces for the best texture and bursts of flavor.
3. Scoop and Shape
Use a medium cookie scoop to portion out heaping tablespoons of dough onto a parchment-lined baking sheet. Gently press down on the top of each cookie with your fingertips, the palm of your hand, or the bottom of a glass to slightly flatten them.
4. Bake to Perfection
Bake for 9-11 minutes, or until the edges are set. The cookies will look slightly undercooked in the center—this is normal! They will firm up as they cool.
5. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely. Enjoy warm or at room temperature!
Storage Tips
- Room Temperature: Store in an airtight container for up to 4-5 days.
- Freezing: Place cookies in a sealed container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Recipe Variations & Substitutions
Want to switch things up? Try these fun variations:
- Different Berries: Substitute freeze-dried raspberries with freeze-dried strawberries or blueberries.
- Dark Chocolate Twist: Swap white chocolate chips for dark or milk chocolate chips.
- Extra Cheesecake Flavor: Add 1/4 cup graham cracker crumbs to the dough for an extra cheesecake-inspired taste.
- Gluten-Free Option: Use a gluten-free vanilla cake mix for a celiac-friendly version.
Perfect Pairings
These cookies are delightful on their own, but they also pair beautifully with:
- A glass of cold milk – A classic combo that never fails.
- Hot coffee or tea – The richness of the cookies pairs well with a warm beverage.
- Vanilla ice cream – Serve alongside a scoop for a decadent dessert.
Frequently Asked Questions (FAQ)
1. Can I use fresh raspberries instead of freeze-dried raspberries?
Fresh raspberries contain moisture and may alter the texture of the cookies. If you use fresh raspberries, be sure to pat them dry before folding them into the dough, and expect a slightly softer texture.
2. Can I use a different cake mix flavor?
Yes! You can experiment with white cake mix, cheesecake-flavored cake mix, or even a lemon cake mix for a fun variation.
3. My cookies are too soft—did I underbake them?
These cookies are meant to be soft and slightly underbaked in the center when they come out of the oven. They will firm up as they cool. If you prefer firmer cookies, bake for an extra 1-2 minutes, but be careful not to overbake.
4. Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time, store it in the refrigerator for up to 24 hours, and bake when ready. Alternatively, freeze the dough balls and bake from frozen—just add an extra 1-2 minutes to the baking time.
Final Thoughts
These Copycat Subway Raspberry Cheesecake Cookies are the perfect treat for any occasion. They’re soft, chewy, bursting with raspberry flavor, and studded with sweet white chocolate. Whether you’re baking for a family gathering, a holiday party, or just a sweet snack at home, this recipe is guaranteed to impress.
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