White Chocolate Raspberry Cheesecake Cookies Recipe

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If you have been to Subway, you have most likely seen their amazing raspberry cheesecake cookies.  After I came across this recipe on Bakergirl, I headed straight to the store to buy the ingredients!  They taste just like the cookies from Subway, maybe even better!

White Chocolate Raspberry Cheesecake Cookies Recipe:
(Makes 3 dozen cookies)
Ingredients:
4 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 Tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 ounce) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1 1/2 cups white chocolate chips
Directions:
In a large mixing bowl, beat together cream cheese, butter, shortening and brown sugar until just combined.  Add the eggs one at a time, beating after each.  Fold in muffin mix and flour until combined.   Stir in white chocolate chips and chill dough in the refrigerator for at least 30 minutes.  Preheat oven to 350 degrees.  Lightly grease baking sheets with nonstick cooking spray.  Roll dough into 1" balls and place on baking sheets.  Bake for 10-12 minutes, or just until the edges are golden brown.
(Recipe adapted from Bakergirl)
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  1. Marisa says:

    Oh, Thank you. I love those cookies too! I even searched a while back for a recipe. I am definitely going to make these. Thanks for the recipe.

  2. Wow I haven’t even tried these yet and I’m drooling. I’m heading to the store in the morning to pick up these ingredients. I can’t wait to make these. They sound delicious!

  3. mmandle says:

    Can’t seem to find the raspberry muffin mix anywhere so I am going to try the blueberry muffin mix instead (per recommendation by many commenters on the original link) and maybe add in a little lemon zest too. Mmmm!

  4. Marcie says:

    At first I couldn’t find the raspberry muffin mix so we went with a strawberry cheesecake mix. They came out wonderful! I will say that the dough really needs to be chilled very well and I found that 30 minutes was not enough. Also, the cookies did not spread out for me at all so the 1″ balls I rolled them into before baking, came out as round cookies. Still tasted great. The next time I made them, I was able to find the raspberry muffin mix and I honestly liked the other better. The jiffy raspberry pellets stayed a little hard and didn’t mix well. Over all, I have made this recipe several times now and it has gone into my “keep it” file. Thanks so much!

  5. Christine says:

    I couldn’t find Jiffy Raspberry Muffin mix, so I used Martha White’s Wildberry mix instead. WOW!! Best cookies I have had in a long time!

  6. Bev says:

    I just had the Subway version of this cookie which lead me to search for this recipe. I can’t wait to try it! Thank you so much for the recipe.

  7. Amy says:

    I just made these cookies with the Martha White brand strawberry muffin mix and they are DIVINE! I also made them with the Jiffy brand raspberry muffin mix and they are awesome, too. You can’t go wrong with this recipe!

  8. Caroline says:

    My boyfriend LOVES these cookies from Subway and when I found this recipe I give it a go. The recipe is so simple and easy. I agree that the Jiffy muffin mix is hard to find, but I ordered it off Amazon (eligible for prime shipping). My boyfriend loves them so much and they are very accurate to the cookies from Subway!

    • Caroline says:

      Just one more note: in my experience the recipe only made 2 dozen, instead of 3, but that was definitely enough for me and my boyfriend.

  9. Tori says:

    I made these cookies last night for a cookie exchange and found them to be very crumbly and they did not hold together well when coming off the cookie sheet. It was a delicate balance as to the “right” time to leave them on the pan. Too soon and they hadn’t set, Too long and they crumbled apart. Sorta disappointed- these are my favorite subway cookies. Out of curiousity, why was flour added to the original recipe?

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