Soft and chewy on the inside and crispy on the outside, these white chocolate raspberry cookies are filled with deliciously tart and creamy flavors. A real treat for lovers of Subway’s raspberry cheesecake cookies!
I’m on a real cookie kick recently! I love having a few quality recipes on hand for bake sales, birthday parties, and after-school snacks.
I’ve even gotten a little crazy and came up with some edible sugar cookie dough. Okay, that last one may be best enjoyed at home, but you get the idea! You can find all of my cookie recipes on the site.
I digress! Today’s baked goods are my white chocolate raspberry cookies. I was inspired to create this recipe the last time I stopped by my local Subway.
Have you ever tried their raspberry cheesecake cookies? They are truly delish, and as soon as I bit into one, I knew that I just had to recreate it at home.
White chocolate and raspberry lovers, rejoice! I’ve got the perfect cookie for you.
Here’s what I’m going to teach you in this post:
- How to recreate Subway white chocolate raspberry cookies at home — when you do, you’ll know exactly what’s in them!
- The ingredients needed to make white chocolate raspberry cookies from scratch, including my secret (hint: it’s freeze-dried).
- Tips on how to store your cookies, plus some fun variations.
Keep this recipe on hand for all of your baked goods needs. It’s also a really fun one to make with kids: they’ll love adding the additional white chocolate chips on top.
How to Make White Chocolate Raspberry Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Whisk together the melted butter and granulated sugar in a large bowl until you get a fluffy consistency. Then, add the egg and vanilla and whisk again to combine. Next up is the flour and baking soda: stir gently so that no large lumps of flour remain.
STEP TWO: Add the white chocolate chips and ½ a cup of freeze-dried raspberries. Gently fold them into the mixture, being careful not to break up the raspberries too much. Cover the cookie dough with plastic wrap or a clean towel and place it in the fridge to chill for about 30 minutes. While you wait, preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.
STEP THREE: Using a spoon or a cookie scoop, place 2 tablespoon-sized portions of dough onto the baking sheets. Be careful to place them at least 2-inches apart so that they don’t spread into each other. You can feel free to add some additional white chocolate chips to the top of each cookie.
STEP FOUR: Bake for 10 minutes, then remove the tray from the oven. Tap it on your counter a few times to allow the centers of the cookies to sink. Place the trays back in the oven and bake for 3-5 more minutes, or until the edges turn golden brown.
STEP FIVE: Sprinkle the tops of the cookies with the remaining freeze-dried raspberries as soon as you pull them out of the oven. Enjoy!
How To Store White Chocolate Raspberry Cookies
Make sure to allow your cookies to cool completely before transferring them to an airtight container. They will keep for up to 5 days at room temperature — you don’t have to worry about refrigerating them!
White Chocolate Raspberry Cookies Variations
As this recipe was inspired by Subway white chocolate raspberry cookies, I use white chocolate chips and freeze-dried raspberries as my add-ons.
I like using freeze-dried fruit as I find that fresh adds too much moisture to the final results. That said, feel free to try these yummy variations
- Freeze-dried blueberries with white chocolate chips
- Milk chocolate chips and pecans
- Peanut butter chips with cocoa powder
What Keeps Cookies Soft And Chewy?
Keep an eye on the oven temperature — I find that 350 degrees F is perfect for cookies.
When you allow them to bake up quickly at a high temp, you don’t have to worry about them drying out or becoming hard. You may also consider slightly underbaking this recipe too.
You’ll end up with very soft and chewy results!
What Does Baking Soda Do For Cookies?
Baking soda is used as a leavening agent for my inspired-by Subway white chocolate raspberry cookies recipe. It helps the dough rise, and continues to work as they bake in the oven.
Other Dessert Recipes You’ll Love:
- 3 Ingredient Peanut Butter Balls
- Easy Raspberry Thumbprint Cookies
- Raspberry and White Chocolate Loaf Cake
- Pecan Chocolate Chip Cookies
- Raspberry Cheesecake Cookies
- Apple Crisp Mini Cheesecakes
- Pumpkin Snickerdoodles
- 12 tablespoons salted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- ¾ cup chopped freeze dried raspberries, divided
- In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
- Next, add the egg and vanilla. Whisk to combine.
- Add the flour and baking soda. Stir just until no large lumps of flour remain.
- Next, add the chocolate chips and ½ cup freeze dried raspberries. Gently fold them into the cookie dough, making sure not to break up the raspberries too much.
- Cover the cookie dough with plastic wrap and place it in the fridge to chill for 30 minutes. While the cookie dough chills, preheat the oven to 350F.
- Line two large baking sheets with parchment paper. Scoop out 2-tablespoon sized portions of cookie dough onto the baking sheets, making sure to place them at least 2” apart. If desired, press a few more white chocolate chips into the top of each ball of cookie dough.
- Bake for 10 minutes. Then remove the tray from the oven and tap it on the counter a few times to sink the centers of the cookies. Return the trays to the oven and bake for an additional 3-5 minutes, or until the edges of the cookies are golden brown.
- Immediately when the cookies come out of the oven, sprinkle the tops with the remaining freeze dried raspberries.
- Allow the cookies to cool completely on the tray before transferring them to an airtight container. Store at room temperature for up to five days.
Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 144mgCarbohydrates: 26gFiber: 0gSugar: 17gProtein: 2g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.