Description

These Homemade Subway Raspberry Cookies are a delightful treat featuring a soft, buttery cookie loaded with freeze-dried raspberries and white chocolate chunks. Each cookie is filled with a creamy, sweetened cream cheese filling, giving a perfect balance of fruity, tangy, and sweet flavors. Perfect for baking enthusiasts who want to recreate a popular sandwich shop favorite at home.

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 (King Arthur preferred)
2 tsp cornstarch
3/4 cup white chocolate chunks

For the Cream Cheese Filling:

4 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract

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 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 to create the base for your cookie dough, ensuring an even distribution of leavening agents and texture enhancers.
Cream Butter and Sugars: In another mixing bowl, beat the room temperature unsalted butter with the brown sugar and granulated sugar until light and fluffy, approximately 3 minutes. Add the whole egg, egg yolk, and vanilla extract, and continue to beat until just combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid toughness. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly throughout the dough.
Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a circular disc. Place a small spoonful of the chilled cream cheese filling in the center. Cover with another dough disc, pinch edges to seal, and gently roll into a ball. Repeat with all dough and filling.
Chill the Cookie Dough: Place the assembled cookie dough balls into the freezer to chill for 15 to 20 minutes. This step helps the cookies retain their shape and results in a better texture after baking.
Bake the Cookies: Arrange the chilled cookie balls on a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is at room temperature (about 68°F) for proper creaming with sugars.
Chilling the dough is crucial to maintain shape and achieve the best texture.
Do not overmix the dough once the dry ingredients are added to keep cookies tender.
Use freeze-dried raspberries rather than dried or fresh for best flavor and texture.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry cookies, Homemade Subway cookies, Cream cheese filled cookies, White chocolate raspberry cookies