Lauren Mitchell Recipe

Raspberry Cheesecake Cookies

By Lauren Mitchell laurenboyd2113


Rating:
Serves:
3 dozen
Prep Time:
Cook Time:
Method:
Bake
Comments:

This is my copycat recipe of Subways Raspberry Cheesecake Cookies. I think they are pretty close but I'm still perfecting it.

Warning: I am still working on this recipe. I have posted it by request I would love your feedback and suggestions if you have any, thank you.

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a light, soft texture and delightfully sweet flavor, these cookies are dangerous - It's impossible to eat just one!

Ingredients

2 box
jiffy raspberry muffin mix
1/2 tsp
baking soda
4-oz
cream cheese, room temperature
1 stick
butter, unsalted, room temperature
1/4 c
brown sugar, firmly packed
2
eggs
1 1/2 c
white chocolate chips

Directions Step-By-Step

1
Preheat oven to 350.
2
Combine the jiffy mix and baking soda in a small bowl and set aside.
3
Cream together cream cheese, butter and sugar. Add eggs one at a time until blended.
4
Combine the dry mixture with the butter mixture, fold in the white chocolate chips. Chill 1-2 hours.
5
On a greased baking sheet place tablespoonfuls of dough 2 inches apart and bake about 10 minutes or until just turning golden around the edges. Cool and serve.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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60 Comments

user
Lauren Mitchell laurenboyd2113
Oct 24, 2012
That's awesome Tammy. So glad they were a hit and thanks for the recipe suggestions.
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TAMMY WADE littlemsmuffin
Oct 24, 2012
I made these last night for bingo and everyone wanted the recipe.. so I have to take about 20 recipe copies next week. I couldn't get the jiffy raspberry at my near by winn-dixie, so I used martha white's wild berry muffin mix, I left out the soda, increased the brown sugar to 1/2 cup and added 2 tablespoons of oil to change the consistency. I also pressed slightly with a floured glass bottom before baking.. delicious cookies, Thank You so much for this gem... you deserved a blue ribbon!!!!
user
sherri gage KitchenCabinet
Oct 5, 2012
I'll be trying your recipe on my next day off!!! Sounds like something my entire family would love! Will let you know it goes over. Thanks for your recipe!
user
theresa severson tls1108
Oct 4, 2012
Sherri: I add an additional 2 Tbs of butter flavored Crisco. This removes the "cake-like" texture everyone is talking about. Hope this helps. Enjoy!
user
sherri gage KitchenCabinet
Oct 3, 2012
Theresa, did you add the additional 2 Tab of butter flavored crisco with the 1 stick of butter or to replace the butter??