Copycat Subway Raspberry Cheesecake Cookies
Description
Raspberry cheesecake cookies are quite delicious all on their own, but you can also serve them with a tall glass of cold milk or a bowl of vanilla ice cream. Better yet, use the cookies to make ice cream sandwiches, perhaps with a filling of raspberry jam and cheesecake ice cream. Complete the Subway experience by serving raspberry cheesecake cookies as dessert after a lunch of sub sandwiches, like our Cobb salad sub or layered picnic loaf.
Ingredients
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 package (3.4 ounces) instant cheesecake pudding mix
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups white chocolate chips
- 1 cup freeze-dried raspberries, crushed
Directions
- Place softened butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream ingredients on medium-high speed for 2-3 minutes, scraping the bowl once, until light and fluffy. Beat in eggs 1 at a time, then mix in vanilla extract.
- Mix flour, cheesecake pudding mix, baking soda and salt in a separate bowl; add to the butter and sugar mixture. Beat on medium-low speed, scraping the bowl as needed. Fold in white chocolate chips and freeze-dried raspberries.
- Cover bowl with plastic wrap; chill 1 hour.
- Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper.
- Scoop cookie dough in 2-tablespoon scoopfuls. Gently roll each into a ball; place on prepared baking sheet, spaced about 2-in. apart. Press down on each cookie to slightly flatten.
- Bake 9-11 minutes or until lightly browned on the edges and just set at the edges. Remove to a wire rack to cool completely.
