Name: Homemade Subway Raspberry Cookies Recipe
Prep time: 20 min
Cook time: PT-492380H23M37S
Total time: 40 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 (preferably King Arthur); 2 tsp cornstarch; 3/4 cup white chocolate chunks; 4 oz cream cheese (softened); 1/4 cup powdered sugar; 1/2 tsp vanilla extract

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 fitted with the paddle attachment, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract together until smooth and creamy. Transfer the 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. This dry mixture forms the base of your cookie dough.

Step 3: In another mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the whole egg, egg yolk, and 2 teaspoons vanilla extract, then mix until just combined.

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

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

Step 6: Chill the assembled cookie dough balls in the freezer for 15 to 20 minutes. This helps maintain shape during baking and improves texture.

Tips & Variations

Use high-quality white chocolate chunks for the best melt and flavor contrast with the raspberries.

Freeze-dried raspberries provide intense tartness without adding moisture—avoid substituting with fresh raspberries to keep the dough consistency.

For a gluten-free option, try substituting with a 1:1 gluten-free flour blend.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have a higher moisture content, which can make the cookie dough too wet and affect baking. Freeze-dried raspberries are recommended for their intense flavor without added moisture.

Do I need to chill the dough before baking?

Yes, chilling the dough balls helps the cookies hold their shape during baking and improves the texture, resulting in soft but well-structured cookies.