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Homemade Subway Raspberry Cookies Recipe

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★★★★★

4.9 from 103 reviews

Enjoy these homemade Subway Raspberry Cookies that capture the soft, chewy texture and signature sweet-tart flavor of the originals. Featuring freeze-dried raspberries, creamy white chocolate chunks, and a luscious cream cheese filling, these cookies are simple to make, perfect for satisfying sweet cravings, and ideal for baking fresh at home or freezing for later.

Ingredients

Scale

For the Cookies:

  • 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 (corn flour)
  • 3/4 cup white chocolate chunks

For the Cream Cheese Filling:

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

Instructions

  1. Prepare the Oven and Cream Cheese Filling: 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 vanilla extract until smooth and creamy. Transfer this filling to a small bowl and refrigerate while preparing the cookie dough.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, corn starch, salt, and baking soda. This mixture will form the structure of your cookie dough.
  3. Cream Butter and Sugars: In a separate mixing bowl, beat the unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add in the whole egg, egg yolk, and vanilla extract, blending until just incorporated.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter-sugar mixture. Mix gently until just combined to avoid developing tough cookies. Fold in the freeze-dried raspberries and white chocolate chunks evenly throughout the dough.
  5. Assemble the Cookies: Scoop 2 tablespoons of dough and flatten it into a disc. Place a spoonful of the chilled cream cheese filling in the center. Cover with a second dough disc, pinch edges to seal, and gently roll into a ball. Repeat with remaining dough and filling.
  6. Chill the Cookie Dough: Place the assembled cookie dough balls in the freezer for 15 to 20 minutes to firm up, which helps maintain shape and improves texture during baking.
  7. Bake the Cookies: Arrange chilled dough balls on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes, removing when cookies appear slightly underdone to allow them to set while cooling. Cool on the baking sheet before serving.

Notes

  • Use only freeze-dried raspberries as fresh or regular dried raspberries add too much moisture.
  • Crush whole freeze-dried raspberries gently by hand to preserve color and texture.
  • Don’t overmix dough to maintain soft, chewy texture.
  • Chill dough thoroughly before baking to prevent cookie spreading.
  • Keep cream cheese filling slightly cool before sealing inside dough to avoid spreading during baking.
  • Store cookies in an airtight container with a slice of bread to keep them soft for up to 5 days.
  • Cookies and dough can both be frozen for up to 3 months for convenience.
  • If out of corn starch, plain flour can be used but may affect tenderness slightly.
  • Substitute mascarpone cheese for cream cheese; use firm block dairy-free cream cheese if avoiding dairy.

Keywords: Subway copycat cookies, raspberry cookies, soft cookies, white chocolate cookies, homemade cookies, freeze-dried raspberry cookies, cream cheese filling, easy baking recipe

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