Raspberry Subway Cookies Copycat Cheesecake Recipe posted by Ashton on June 25, 2026 Pin Share Tweet Email Jump to RecipeOkay, can we talk about raspberry subway cookies for a second?! 🍪 Because I have been absolutely OBSESSED with Subway’s bakery case ever since I first spotted those gorgeous, bakery-style white chocolate raspberry cheesecake cookies just sitting there, calling my name like little sugary sirens. I literally can’t even walk past a Subway without grabbing one. Or two. No judgment. But making a copycat subway raspberry cheesecake cookies recipe at home? Game. Changer. You guys, these are SO good, so easy, and honestly — dare I say it — even better than the original. Let’s do this! 🎉 Why Raspberry Subway Cookies Are a Total Obsession So what makes subway’s cookies so wildly irresistible? It’s that dreamy, creamy cheesecake flavors combo happening inside a soft, chewy cookie. We’re talking jammy bits of raspberry, pockets of melty white chocolate chips, and that subtle cream cheese filling vibe that makes every single bite taste like dessert goals. These popular raspberry cheesecake cookies are genuinely a delicious flavor combination that hits every note — fruity, sweet, tangy, rich. Be still my heart. 😍 If you love cheesecake-inspired treats as much as I do, you are absolutely going to flip over my White Chocolate Raspberry Cheesecake Recipe too — it’s basically the same flavor universe in cake form and I am HERE for it. Simple Ingredients That Make Magic Here’s the best part — you don’t need anything wild to pull off this copycat recipe! The secret ingredient (okay, TWO secret ingredients) are cheesecake pudding mix and freeze-dried raspberries. The cheesecake pudding mix is your secret weapon for that creamy cheesecake flavor without any fussy cream cheese filling to deal with. And freeze-dried berries give you intense, concentrated raspberry bits without adding too much moisture to the dough. You’ll also grab unsalted butter, softened butter-style, white sugar, dark brown sugar, egg yolk, vanilla extract, all-purpose flour, and white chocolate chips. The raspberry muffin mix — I love a good jiffy muffin mix or similar — is another sneaky shortcut that adds those beautiful jammy bits. Check your local grocery store for everything! Also, heads up: a kitchen scale really helps with best results here. How to Make This Easy Copycat Subway Cookie Recipe Ready to bake?! In the bowl of a stand mixer fitted with the paddle attachment (or use your electric hand mixer and a large mixing bowl — combine everything the same way!), beat your softened butter, white sugar, and dark brown sugar until fluffy. Add your egg yolk and vanilla extract and mix well. In a separate bowl — or small bowl works fine — whisk your dry ingredients: the flour, cheesecake pudding mix, and any other dry stuff. Slowly add dry ingredients to your wet ingredients. Then fold in the white chocolate chips and freeze-dried berries. Use a cookie scoop to form balls of cookie dough, then place cookie dough balls onto a prepared baking sheet lined with parchment paper. Chill dough for best texture — seriously, don’t skip chill time! Bake 10-12 minutes until just golden brown. 🙌 Tips for the Chewiest, Most Delicious Raspberry Cheesecake Cookies Want these to come out perfectly chewy every single time? A few pro tips from my real-life kitchen! Make sure your butter is truly room temperature — cold butter won’t cream properly and you’ll lose that signature chewy texture we’re going for. Don’t overbake! Pull them when they look just barely golden brown at the edges and still soft in the center. They’ll firm up on the cooling rack. Use a measuring cup or kitchen scale so your ratios are on point. If you want an extra layer of creamy sweetness, press a few cream cheese chips into the tops right after baking. 😍 Also — and this is a big one — these are actually even better the next day! Store leftover cookies in a single layer in an airtight container. They’re an absolute family favorite at my house, and I think they’ll be yours too! Variations and Fun Twists on This Recipe One of the things I love most about this raspberry cheesecake cookies recipe is how easy it is to play around with slight variations! Swap the raspberry muffin mix for a different cake mix flavor if you want to mix things up. Add fresh raspberries or a swirl of raspberry jam pressed into the top of each ball of cookie dough before baking for extra drama. 🫐 You can even skip the freeze-dried raspberries and use fresh berries sparingly — just watch that you don’t add too much moisture! If you’re into white chocolate macadamia nut cookies, try tossing in some macadamia nuts alongside the white chocolate raspberry cookies base. These are basically the best cookie recipes playground ever. Also if you love berry and cheesecake combos, you’ll totally swoon over this Berry Cheesecake Dessert Pizza Recipe — it’s SO fun! Serving, Storing, and Final Thoughts These delicious raspberry cheesecake cookies are honestly best enjoyed warm with a big cold glass of milk — Weight Watchers who?! 😂 Serve them fresh off the cooling rack or store in an airtight container for up to five days. For longer storage, freeze the baked cookies in a single layer on a large baking sheet first, then transfer. Check the recipe card below for full nutrition information and daily value details! Disclosure: as an Amazon associate I may earn from qualifying purchases, and Subway is a registered trademark of Subway IP LLC — this is just a fan-made copycat recipe born from pure cookie love. 💕 Whether you’re making these for a party, a weeknight treat, or just because you NEED a copycat subway cookie in your life ASAP, I promise this white chocolate raspberry cookies recipe will become your new obsession. Now go make them — you have to make this!! Continue to Content Raspberry Subway Cookies Recipe Yield: 24 Servings Prep Time: 15 minutes Cook Time: 30 minutes Cooling Time: 10 minutes Total Time: 55 minutes These Raspberry Subway Cookies are thick, soft, and chewy — just like the oversized cookies you'd find at your favorite sandwich shop, only made right in your own kitchen. Loaded with white chocolate chips, swirls of real raspberry jam, and bright bursts of freeze-dried raspberries, every bite is perfectly balanced between sweet, fruity, and indulgent. Print Ingredients 2 ¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened to room temperature ¾ cup granulated sugar ¾ cup packed light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 teaspoon almond extract 1 ½ cups white chocolate chips ⅓ cup seedless raspberry jam, slightly warmed ½ cup freeze-dried raspberries, lightly crushed Instructions Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper and set aside.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium-high speed for about 3 to 4 minutes, until the mixture is very light, fluffy, and pale in color.Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract if using. Scrape down the sides of the bowl as needed.Reduce the mixer speed to low and slowly add the flour mixture, stirring just until no dry streaks remain. Be careful not to overmix.Using a rubber spatula, gently fold in the white chocolate chips and crushed freeze-dried raspberries.Drizzle the warmed raspberry jam over the dough. Fold it in with just 3 to 4 turns, leaving visible ribbons of jam throughout the dough.Using a large cookie scoop (about 3 tablespoons of dough), drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Gently press each mound down slightly with your palm.Bake one sheet at a time on the center rack for 14 to 16 minutes, until the edges are just lightly golden and the centers still look slightly underdone and shiny.Let the cookies rest on the baking sheet for 10 full minutes before transferring to a wire rack to cool completely. Notes Room temperature butter matters. Cold butter won't cream properly, and melted butter will make your cookies spread too thin. Aim for butter that dents easily when pressed but holds its shape. Chill if needed: If your kitchen is warm, or if you want even thicker cookies, refrigerate the dough for 30 minutes before baking. Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days — they actually get even softer on day two. Freezing: Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a zip-top bag. Bake from frozen, adding 2 to 3 extra minutes to the bake time. Make them smaller: Use a standard 1.5-tablespoon scoop and reduce bake time to 11 to 13 minutes for a batch of about 36 smaller cookies.
