Introduction

These Homemade Subway Raspberry Cookies combine a tender, buttery dough with tangy freeze-dried raspberries and sweet white chocolate chunks. Filled with a creamy vanilla cream cheese center, they’re a delightful treat that feels both special and comforting.

Homemade Subway Raspberry Cookies Recipe - Recipe Image

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
2 tsp corn starch
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

Step 1: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer this mixture to a small bowl and refrigerate while preparing the dough.
Step 2: In a large bowl, whisk together the flour, corn starch, salt, and baking soda to combine the dry ingredients.
Step 3: In another bowl, beat the unsalted butter with brown sugar and granulated sugar for about 3 minutes until the mixture is light and fluffy. Add the egg, egg yolk, and vanilla extract, beating until just combined.
Step 4: Gradually add the dry ingredients to the wet mixture and mix until just combined, taking care not to overmix. Gently fold in the freeze-dried raspberries and white chocolate chunks until evenly distributed.
Step 5: Scoop 2 tablespoons of dough and flatten it into a circular disc. Place a small spoonful of the chilled cream cheese filling in the center, then cover with another dough disc. Pinch the edges to seal and roll gently into a ball. Repeat with all remaining dough and filling.
Step 6: Place the assembled cookie dough balls in the freezer for 15 to 20 minutes to chill. This helps maintain their shape and improves texture when baking.

Tips & Variations

For a stronger raspberry flavor, gently crush the freeze-dried raspberries before folding them into the dough.
Substitute white chocolate chunks with white chocolate chips for a smoother texture.
If you prefer a dairy-free version, try using vegan cream cheese for the filling and a plant-based butter alternative.
Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the assembled but unbaked cookie dough balls for up to 1 month; bake them directly from frozen, adding a couple extra minutes to baking time. Reheat baked cookies gently in a warm oven for a few minutes to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture that can alter the dough’s texture and make it soggy. Freeze-dried raspberries are preferred because they add flavor without extra moisture.

How do I know when the cookies are done baking?

Cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool. Baking usually takes about 10-12 minutes, but watch closely to avoid overbaking.

Homemade Subway Raspberry Cookies Recipe

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★★★★★

5 from 101 reviews

These Homemade Subway Raspberry Cookies are soft, chewy treats bursting with freeze-dried raspberries and creamy white chocolate chunks, with a luscious cream cheese filling at their center. Perfectly balanced with buttery sweetness and a hint of vanilla, these cookies bring the beloved flavors of the classic sandwich shop dessert right into your kitchen.

Author: Marco
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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
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

Prepare the Oven and Cream Cheese Filling: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat together 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.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and baking soda thoroughly to create the dry ingredient base that will provide the cookies’ texture and rise.
Cream Butter and Sugars: In another mixing bowl, beat the unsalted butter with brown sugar and granulated sugar until light and fluffy, approximately 3 minutes. Add the large egg, egg yolk, and vanilla extract and continue beating until just combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid developing gluten that would toughen the cookies. Gently fold in freeze-dried raspberries and white chocolate chunks evenly into the dough.
Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a disc. Place a small spoonful of the chilled cream cheese filling in the center, then cover with another dough disc. Pinch the edges tightly to seal and gently roll into a ball. Repeat with remaining dough and filling.
Chill the Cookie Dough: Place the prepared cookie dough balls into the freezer for 15 to 20 minutes to firm up. This chilling helps the cookies maintain their shape during baking and improves texture.
Bake the Cookies: Arrange the chilled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Using freeze-dried raspberries adds intense berry flavor without adding moisture that might affect dough consistency.
Be careful not to overmix the dough after adding the dry ingredients to prevent tough cookies.
Chilling the dough ensures the cookies hold their shape and results in a better texture.
You can substitute white chocolate chunks with chips if preferred.
Ensure cream cheese is softened to make mixing the filling easier and smoother.
Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Subway raspberry cookies, freeze-dried raspberry cookies, white chocolate cookies, cream cheese filled cookies, homemade sandwich shop cookies