Raspberry Cheesecake Cookies for Winter Baking
Raspberry Cheesecake Cookies are chewy, buttery treats filled with creamy white chocolate chips and tangy freeze-dried raspberries. Inspired by the famous Subway cookies, this easy-to-make recipe combines the richness of cream cheese with the sweetness of raspberries and white chocolate, perfect for cozy winter baking and cookie sharing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 4 oz cream cheese, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
Add-ins
- 1 ¼ cup white chocolate chips (divided)
- 1 bag freeze-dried raspberries, about 1.3 oz
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silpat mat and set aside for easy cleanup and to prevent sticking.
- Cream Butter and Cheese: In a large mixing bowl, beat together the softened butter and cream cheese for about 2 minutes, scraping down the bowl sides occasionally to fully incorporate the ingredients until smooth and creamy.
- Add Sugars: Add the brown sugar and granulated sugar to the butter and cream cheese mixture and beat until fully blended, creating a smooth and fluffy base for your cookie dough.
- Mix in Egg and Vanilla: Add the egg and vanilla extract, beating until just combined to add moisture and flavor to the dough.
- Incorporate Dry Ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Mix gently and just until all the flour is incorporated into the dough, avoiding overmixing to keep cookies tender.
- Fold in Add-ins: Fold in 1 cup of the white chocolate chips and the entire bag of freeze-dried raspberries carefully, ensuring you don’t overmix or crush the raspberries too much; some breakage is natural and desirable for flavor distribution.
- Shape Cookies: Using a 2-tablespoon cookie scoop, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Press 2 to 3 of the remaining white chocolate chips into the top of each cookie dough ball, then gently flatten the tops to ensure even baking.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes until edges are lightly golden and centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely. This helps them set up and maintain their shape.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Cookies can be frozen in airtight freezer-safe bags or containers for up to 3 months; thaw at room temperature before serving.
- Do not overmix the dough after adding the raspberries to prevent them from breaking down too much.
- Use a cookie scoop for uniform cookie sizes and even baking.