Ultimate Copycat Raspberry White Chocolate Cookies (Subway Inspired)
Are you one of the many who fell head over heels for Subway’s delectable Raspberry Cheesecake Cookies? That perfect blend of tart raspberry and sweet white chocolate, nestled in a soft, chewy cookie, is truly unforgettable. If you’ve been searching for a way to recreate that magical experience in your own kitchen, look no further! This recipe for Raspberry White Chocolate Cookies is your ticket to a homemade treat that tastes just like the beloved Subway original, or perhaps even better!
These cookies are designed for maximum flavor and an incredibly satisfying texture. We’re talking about a rich, buttery cookie base studded with creamy white chocolate chips and bursting with the vibrant taste of raspberries. Whether you opt for fresh, juicy raspberries or the intensely flavored freeze-dried variety, you’re guaranteed a batch of show-stopping cookies that will impress everyone. Plus, with no chilling required, you can satisfy your cookie cravings faster than ever!
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
If you’re a fan of unique cookie flavors, you absolutely must try these! And once you’ve mastered these, don’t miss out on my other delightful cookie creations like Matcha Chocolate Chip Cookies, my summery Strawberry Shortbread Cookies, or my popular Copycat Crumbl Sugar Cookies!
Why These Subway-Style Raspberry White Chocolate Cookies Are a Must-Bake
What makes these cookies so irresistible and a perfect homage to the Subway classic? It’s a combination of incredible flavor, a delightful texture, and surprising ease of preparation. Each bite offers a harmonious balance of sweet, creamy white chocolate and tangy, fresh raspberry. The base is a classic chocolate chip cookie dough – but elevated – ensuring a soft, chewy interior with slightly crisp edges. They’re especially fantastic for springtime gatherings or any occasion where you want to add a splash of vibrant color and fruity sweetness to your dessert table.
One of the best parts? This recipe requires no chilling time! That means you can mix, bake, and enjoy these decadent cookies without the long wait, making them perfect for last-minute treats or unexpected guests. Get ready to experience cookie perfection ASAP!
[feast_advanced_jump_to]
Using Fresh Raspberries in Cookies: Tips for Success
Absolutely! Fresh raspberries are my preferred choice for these raspberry white chocolate cookies, and for good reason. They introduce a natural burst of juicy sweetness and a slight tang that beautifully cuts through the richness of the white chocolate. The moisture from fresh raspberries helps keep these cookies incredibly soft and delightfully chewy, elevating the overall texture to new heights. When using fresh berries, aim for them to be roughly chopped. This ensures that their flavor is distributed throughout the cookie without making the dough too wet or causing excessive streaks of color. Gently folding them into the dough at the very end is key to maintaining their structure and preventing over-mushing.
If you’re as passionate about baking with fresh berries as I am, you’ll also adore my comforting Blackberry Coffee Cake – another recipe where fresh fruit truly shines!
Exploring Freeze-Dried Raspberry and White Chocolate Cookies
While fresh raspberries offer a wonderful juicy texture, freeze-dried raspberries present a fantastic alternative, especially if fresh berries aren’t in season or you want a more intense raspberry flavor. When you use freeze-dried raspberries, the flavor is highly concentrated, providing a potent tartness and sweetness that truly pops in every bite. They also eliminate the excess moisture that fresh or frozen berries can introduce, which can sometimes alter the cookie’s texture.
To use freeze-dried raspberries, simply mix them into the cookie dough as usual. However, it’s important to make a small adjustment to your flour: reduce the amount to 1 cup plus 2 tablespoons. This accounts for the lack of moisture from the fresh berries and ensures your cookies maintain their perfect texture. The result will be a cookie with a vibrant, almost candy-like raspberry essence that’s equally delicious and visually appealing, with less risk of red streaks.
Can I Use Frozen Raspberries for My Cookies?
Yes, you can certainly use frozen raspberries in this recipe, but with a couple of important considerations. Frozen raspberries contain more liquid than fresh ones, and if added directly to the dough, they can release this moisture during baking, potentially leading to a cakier texture or making your cookies spread too much. To mitigate this, I highly recommend thawing and draining your frozen raspberries thoroughly before incorporating them into the dough. Gently blot them with a paper towel to remove as much excess moisture as possible.
Even with draining, frozen raspberries might be a bit softer or mushier than fresh ones once thawed, which could result in more prominent red streaks throughout your cookies. While this won’t affect the taste – they’ll still be absolutely delicious! – it’s something to keep in mind for presentation. For the best outcome, either fresh or freeze-dried raspberries are usually preferred, but frozen can work in a pinch if prepared correctly.
If you love experimenting with mix-ins, you definitely need to try my fun and festive Chocolate Chip M&M Cookies!
Essential Ingredients for Perfect Raspberry White Chocolate Cookies
Crafting these amazing cookies relies on a few key ingredients, each playing a vital role in achieving that perfect Subway-inspired flavor and texture. Here’s a detailed look at what you’ll need:
- All-purpose flour: This forms the structural backbone of our cookies. For precise baking results, especially for chewy cookies that spread just right, I cannot stress enough the importance of measuring your flour by weight using a kitchen scale. This eliminates the common issue of over-measuring when using volumetric cups, which can lead to dense, cakey cookies that don’t spread. For more in-depth knowledge, check out my post on measuring baking ingredients accurately.
- Cornstarch: This secret weapon is crucial for ensuring our cookies are incredibly soft and retain that desirable chewy texture for days. It acts as a tenderizer, preventing the cookies from becoming too crisp or crumbly.
- Baking soda: A leavening agent that reacts with the acidic brown sugar in the dough, baking soda provides a gentle lift, contributing to a lighter texture and a beautiful golden-brown color on the edges.
- Salt: Don’t underestimate the power of a good pinch of salt! It brightens and balances all the flavors – the sweetness of the white chocolate, the tartness of the raspberries, and the richness of the butter – making each component shine.
- Unsalted butter: You have a couple of options here. You can use simple melted butter for a straightforward approach. However, if you’re feeling a bit adventurous and want to add incredible depth of flavor, I highly recommend browning your butter! Brown butter introduces a nutty, caramelized aroma that transforms these cookies. If you choose to brown your butter, remember to add an extra tablespoon of water to the cooled brown butter to compensate for the liquid that evaporates during the browning process. My guide on How to Brown Butter will walk you through it.
- Brown sugar: I typically use light brown sugar for its molasses notes and moisture content, which contributes to the cookies’ chewiness. Dark brown sugar works beautifully too, providing an even richer, deeper flavor profile. Ensure it’s packed when measuring to get the right amount.
- Egg: For optimal emulsification and a smooth dough, your large egg should be at room temperature. If you forgot to take it out ahead of time, a quick trick is to place it in a bowl of lukewarm water for about 10-15 minutes.
- Vanilla extract: A high-quality pure vanilla extract is essential here. Vanilla rounds out the flavors and enhances the sweetness. For an extra special touch and a truly homemade taste, consider making your own with just two ingredients – check out my post on how to make vanilla extract at home.
- White chocolate chips: Creamy white chocolate is a crucial component. While chips are convenient, you can also use a good quality white chocolate bar chopped into chunks for varying textures and pockets of melted chocolate.
- Raspberries: As discussed, fresh raspberries are my top recommendation for their vibrant flavor and juiciness, which keep the cookies extra soft. Learn tips on how to keep summer berries fresh longer. However, freeze-dried raspberries are an excellent alternative for concentrated flavor, and frozen (thawed and drained) can work too!
Essential Equipment for Your Cookie Baking Adventure
Having the right tools can make all the difference in achieving perfect results, especially when baking cookies. Here’s a list of recommended equipment that will set you up for success with this Subway white chocolate raspberry cookies recipe:
- A kitchen scale is paramount for accurately measuring flour by weight. This ensures your cookies have that ideal chewy, gooey texture and prevents them from becoming dry or not spreading correctly. It’s a game-changer for consistent baking.
- An oven thermometer is a small investment that pays off big time. Ovens can be notoriously inaccurate, and ensuring your oven maintains the correct temperature is vital for cookies that bake evenly and don’t burn or remain undercooked.
- A #30 cookie scoop is highly recommended. It helps measure out uniform portions of dough, ensuring all your cookies are the same size, which promotes even baking and a professional appearance.
- You’ll need a large baking sheet. I personally love and use the Nordicware Baker’s Big Sheet.
- To line your baking sheet, a Silpat ¾ sheet liner or parchment paper is essential. This prevents sticking, promotes even browning, and makes cleanup a breeze.
- Standard mixing bowls, a whisk, and a rubber spatula will also be indispensable for mixing your dough.
Expert Tips and Frequently Asked Questions for Perfect Cookies
Baking delicious cookies is an art, but with a few tips and tricks, you can achieve perfection every time. Here are some common questions and essential advice to help you master these raspberry white chocolate cookies:
This is one of the most common cookie baking issues, and it’s almost always related to too much flour in your dough. When flour is scooped directly from the bag with a measuring cup, it tends to get compacted, leading to an over-measurement. The best way to measure flour for baking is by using a kitchen scale to weigh it (1 ¼ cups all-purpose flour typically equals 156 grams). If you don’t have a scale, use the “spoon-and-level” method: spoon flour into your measuring cup until it’s overflowing, then level it off with a straight edge. This technique helps prevent over-packing and ensures your raspberry white chocolate cookies will spread beautifully and have that desirable chewy texture! For a deeper dive into accurate measurements, see my post on measuring baking ingredients.
Baking soda is a leavening agent that plays a crucial role in the texture and appearance of your cookies. It reacts with acidic ingredients in the dough – in this recipe, primarily the brown sugar. This reaction creates carbon dioxide gas, which helps the cookies to rise slightly and develop a softer, lighter texture. It also contributes to the beautiful golden-brown color around the edges, indicating a perfectly baked cookie. Without baking soda, your cookies would be much denser and paler.
Absolutely! Cookie dough is fantastic for make-ahead convenience. You can prepare the dough up to a day in advance and store it tightly covered in an airtight container in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before scooping. For even longer storage, scoop the dough into individual cookie portions and freeze them on a baking sheet until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. This way, you can bake just one or two cookies at a time whenever a craving strikes!
To minimize red streaks and maintain the distinct look of white chocolate chips and raspberries, the key is gentle handling. Make sure you fold the raspberries into the dough very gently and only until they are just combined. Avoid overmixing. A few raspberries might break, creating a lovely pink swirl, but excessive mixing will crush too many, potentially dyeing the entire dough a uniform red. Err on the side of less mixing to preserve the vibrant appearance of the separate ingredients.
Each of these raspberry & white chocolate cookies contains approximately 116 calories. For a comprehensive breakdown of the nutritional information, please refer to the full recipe card provided below. It offers details on carbohydrates, protein, fat, and more.
Yes, absolutely! Vanilla extract is more than just a flavor enhancer; it’s a foundational ingredient in most cookie recipes, including these raspberry white chocolate delights. It doesn’t just add its own sweet, aromatic notes; it also helps to round out and deepen the flavors of the other ingredients, creating a more complex and satisfying taste profile. Without it, your cookies might taste a bit flat or one-dimensional. I recommend using a good-quality pure vanilla extract for the best results. For an even more intense vanilla presence, you could substitute vanilla bean paste.
These delicious raspberry & white chocolate cookies freeze exceptionally well! Once completely cooled, you can store them in an airtight container or a freezer-safe bag for up to two months. To prevent freezer burn, ensure they are well-wrapped. You can also freeze the unbaked cookie dough balls (as mentioned above) for convenient bake-as-you-go treats. Simply bake from frozen, adding a minute or two to the baking time.
Once you’ve enjoyed these incredible cookies, I encourage you to explore more of my baking adventures! For a fun chocolatey twist on a classic, try my Cookie Monster Cookies. If you’re still craving fruity goodness, my Lemon Blueberry Cookies are another easy-to-make, berry-filled sensation. For those who appreciate a rich, caramel-like flavor, my Butterscotch Chocolate Chip Cookies are a must-try! Looking for more inspiration? Dive into my roundups of the Best Cookies for a Cookie Exchange and the Best Gluten Free Dairy Free Cookies Recipes. And if you’re venturing beyond cookies, my Strawberry Crunch Cupcakes offer a delightful crunch, and my French Strawberry Cake is an elegant, easy-to-make strawberry dessert perfect for any occasion!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Delicious Raspberry Recipes You’ll Love
If you’ve fallen in love with the sweet and tart combination of raspberries in these cookies, you’ll be thrilled to explore these other fantastic raspberry-centric recipes:
- Decadent Raspberry Chocolate Brownies
- Bright and Zesty Lemon and Blackberry Cake
- Chewy Raspberry and White Chocolate Blondies
- Refreshing No-Churn Strawberry Ice Cream
- Comforting Blueberry Cream Cheese Coffee Cake
📖 Recipe
Raspberry White Chocolate Cookies – Subway Inspired Recipe
Pin Recipe
Rate Recipe
Save RecipeSaved!
Equipment you may need
-
small cookie scoop
-
measuring cups and spoons
-
mixing bowls
-
parchment paper
-
whisk
-
rubber spatula
-
food scale
-
cooling rack
-
¾ sheet baking pan
Ingredients
- 1 ¼ cup (156 g) all purpose flour – measured by weight with a kitchen scale or fluffed using the spoon-and-level method
- 2 teaspoons (4 g) cornstarch
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- 8 tablespoons (112 g) unsalted butter – melted or browned (see note)
- ¾ cup (165 g) light brown sugar – packed
- 1 large egg – room temperature
- 1½ teaspoon (7 ml) pure vanilla extract
- ⅔ cup (120 g) white chocolate chips – or chopped white chocolate
- ⅔ cup (80 g) fresh raspberries – roughly chopped (see note below to use freeze-dried raspberries)
Instructions
-
Preheat oven to 350°F (175°C) and line a large baking sheet with a silicone liner or parchment paper.
-
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.1 ¼ cup all purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
-
In a large bowl, combine the melted (or browned) butter with brown sugar and whisk until the mixture is fully combined and smooth. Add the room temperature egg, then the vanilla extract, and whisk again until the mixture is light, fluffy, and well emulsified.8 tablespoons unsalted butter, ¾ cup light brown sugar, 1 large egg, 1½ teaspoon pure vanilla extract
-
Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined and a cohesive dough forms. Be careful not to overmix. Then, gently fold in the white chocolate chips until evenly distributed, followed by the raspberries, folding them in minimally to avoid crushing them too much and coloring the dough.⅔ cup white chocolate chips, ⅔ cup fresh raspberries
-
Using a small cookie scoop (a #30 scoop is ideal), place uniform scoops of dough onto your prepared baking sheet, ensuring they are at least 2 inches apart to allow for proper spreading.
-
Bake in the preheated oven for 10-13 minutes, or until the tops of the cookies are set and the edges are beautifully golden brown. For exceptionally soft and chewy cookies, it is crucial to avoid overbaking. They may look slightly underdone in the center, but they will continue to set as they cool.
-
Once baked, remove from the oven. If desired, sprinkle a pinch of flaky sea salt over the warm cookies to enhance their flavor. Let the cookies cool on the baking sheet for a crucial 10 minutes to allow them to firm up before carefully transferring them to a wire rack to cool completely.
Video
Notes
Using Freeze-dried Raspberries: If fresh raspberries aren’t available or you prefer an even more concentrated raspberry flavor with less moisture, you can use freeze-dried raspberries. Simply substitute ⅔ cup of freeze-dried raspberries for the fresh ones. When using freeze-dried, it’s advisable to reduce the amount of all-purpose flour slightly to 1 cup plus 2 tablespoons, as these berries won’t add moisture to the dough. The flavor will be more intense and evenly distributed throughout the cookies.
Nutrition
Nutrition Disclaimer
