Name: Homemade Subway Raspberry Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup freeze-dried raspberries; 1 tsp baking soda; 1 egg yolk; 2 tsp vanilla extract; 1/2 cup brown sugar (packed); 2/3 cup granulated sugar; 1/2 tsp salt; 1 large egg; 3/4 cup unsalted butter (room temperature, about 68°F); 2 cups all-purpose flour; 2 tsp corn starch; 3/4 cup white chocolate chunks; 1/2 tsp vanilla extract; 1/4 cup powdered sugar; 4 oz cream cheese (softened)

Ingredients

1/2 cup freeze-dried raspberries

1 tsp baking soda

1 egg yolk

2 tsp vanilla extract, divided

1/2 cup brown sugar (packed)

2/3 cup granulated sugar

1/2 tsp salt

1 large egg

3/4 cup unsalted butter (room temperature, about 68°F)

2 cups all-purpose flour

2 tsp corn starch

3/4 cup white chocolate chunks

For the cream cheese filling:

4 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Transfer this filling to a small bowl and refrigerate while preparing the cookie dough.

Step 2: In a large bowl, whisk together the all-purpose flour, corn starch, salt, and baking soda to combine the dry ingredients evenly.

Step 3: In another bowl, beat the room temperature unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the whole egg, egg yolk, and remaining 1 1/2 teaspoons vanilla extract, beating until just incorporated.

Step 4: Gradually add the dry ingredient mixture to the butter-sugar mixture, stirring until just combined. Avoid overmixing to keep the cookies tender. Gently fold in the freeze-dried raspberries and white chocolate chunks until evenly distributed.

Step 5: Scoop about 2 tablespoons of cookie dough and flatten into a disc. Place a small spoonful of the chilled cream cheese filling in the center, then cover with another dough disc. Pinch the edges firmly to seal and gently roll into a ball. Repeat with the remaining dough and filling.

Step 6: Place the assembled cookie dough balls in the freezer for 15 to 20 minutes. This chilling step helps the cookies hold their shape and improves texture during baking.

Tips & Variations

Use high-quality freeze-dried raspberries for the best flavor and a nice pop of tartness.

For a different twist, swap white chocolate chunks with dark or milk chocolate chips.

If you don’t have corn starch, you can substitute with an equal amount of tapioca starch or omit it, but the cookies may be slightly less tender.

Make sure the cream cheese is softened to avoid lumps in the filling.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week to keep the cream cheese filling fresh. To reheat, gently warm in a low oven or microwave for a few seconds to soften the cream cheese center without melting it completely. Unbaked dough balls can be kept frozen for up to one month; bake from frozen, adding a couple of extra minutes to the baking time.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have higher moisture content and may make the dough too wet, resulting in spread-out cookies. Freeze-dried raspberries are best for maintaining the cookie’s texture and concentrated raspberry flavor.

Do I need to chill the dough before baking?

Yes, chilling the dough balls helps the cookies keep their shape during baking and enhances their texture, resulting in soft, thick cookies with a creamy filling.