Introduction

These Homemade Subway Raspberry Cookies are a delightful twist on the classic cookie sandwich. Featuring a soft white chocolate and freeze-dried raspberry cookie with a creamy vanilla cream cheese filling, they’re perfect for anyone craving a sweet and fruity treat.

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
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 fitted with the paddle attachment, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Transfer this mixture to a small bowl and refrigerate while you prepare the cookie dough.
Step 2: In a large bowl, whisk together the all-purpose flour, corn starch, salt, and baking soda. This dry mix will give the cookies their desired texture.
Step 3: In another bowl, cream the unsalted butter with both the brown and granulated sugars until light and fluffy, about 3 minutes. Add the egg, egg yolk, and 2 teaspoons vanilla extract, then beat until just incorporated.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid tough cookies. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly throughout the dough.
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, then cover with another dough disc. Pinch and seal the edges, rolling gently into a ball. Repeat with the remaining dough and filling.
Step 6: Place the assembled cookie dough balls in the freezer to chill for 15 to 20 minutes. This helps them keep their shape and ensures a better texture when baked.

Tips & Variations

Use freeze-dried raspberries instead of fresh to keep the cookie dough dry and preserve the raspberry flavor without extra moisture.
For an extra burst of tartness, add a teaspoon of lemon zest to the cream cheese filling.
Substitute white chocolate chunks with milk or dark chocolate for a different flavor profile.
If you don’t have corn starch, you can substitute it with an equal amount of arrowroot powder or additional flour, though texture may slightly vary.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. To soften before serving, let them sit at room temperature for about 15 minutes. You can also freeze the cookies after baking for up to 3 months; thaw in the refrigerator overnight before enjoying.

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 affect the cookie dough’s texture, making it softer and potentially spreading too much when baking. Freeze-dried raspberries are recommended as they provide concentrated flavor without adding moisture.

How do I prevent the cream cheese filling from leaking out while baking?

Chilling the filled cookie dough balls in the freezer before baking helps the filling stay intact. Also, be sure to pinch and seal the edges of the dough discs tightly to keep the filling enclosed during baking.