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raspberry cheesecake cookies

(2 ratings)
Recipe by
Roz Blair
Powder Springs, GA

Not being a Subway fan and definitely not one to buy cookies out somewhere else when I can bake them myself.....I was introduced to a cookie that Subway sells: Raspberry Cheesecake Cookies. With that being said, I had to do a LOT of research and have put together a recipe of my own that turned out very well (even better than Subway, so I'm told). **I DID, however, choose to purchase online the imitation raspberry nuggets (Rainy Day Foods) for this recipe. I can't see spending a fortune on Jiffy muffin mixes to sift them out or buying the raspberry jammy bits at King Arthur.

(2 ratings)
yield 4 -5 dozen
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For raspberry cheesecake cookies

  • 1 c
    unsalted butter
  • 8 oz
    cream cheese (regular)
  • 1 c
    granulated sugar
  • 1 c
    light brown sugar, firmly packed
  • 2 lg
  • 1 tsp
    vanilla extract
  • 3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 2 c
    vanilla or white chocolate chips
  • 1 c
    imitation raspberry nuggets**

How To Make raspberry cheesecake cookies

  • 1
    Preheat oven to 350^. Line cookie sheets with parchment paper and set aside. Cream butter, cream cheese, granulated sugar and light brown sugar in large bowl of electric mixer until fluffy and combined well. Add eggs one at a time beating until combined. Add vanilla extract, blending well. Combine in small bowl flour, baking soda and salt. Gradually add to creamed mixture. Stir in white chocolate chips and raspberry nuggets. Drop by tablespoonfuls on prepared cookie sheets 2" apart. Bake 10-12 minutes (checking after 10 minutes) until edges are light brown but still soft in the center. Remove to wire racks to cool completely. Store in airtight container. Yield: 5-6 dozen

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