Copycats Cookies

Copycat Subway Raspberry Cookies

March 9, 2026 Leave a comment

Inspired by those famous Subway favorites, these cookies combine tangy raspberry pieces, creamy cheesecake flavor, and rich white chocolate chips into one soft, buttery bite. One batch is enough to share or keep all to yourself (no judgment!).

These raspberry cheesecake cookies come together quickly with simple pantry staples and a chill time that works perfectly for busy days when patience is in short supply.

What is copycat subway raspberry cookies?

Raspberry cheesecake cookies are soft, chewy cookies bursting with real raspberry flavor and pockets of creamy white chocolate, enhanced by a touch of cheesecake pudding mix for that tangy richness. Inspired by the popular Subway treat, but made at home with straightforward ingredients, they offer a fresh, cost-effective way to enjoy a delicious dessert anytime you want.

These cookies balance sweetness with tartness, featuring a luscious cheesecake undertone that keeps every bite interesting and satisfying.

By the way, if you want to try other recipes, look at my Cookies category, there are planty of cookies recipes.

Ingredients

  • 8 tablespoons unsalted butter (½ cup), softened
  • ½ cup granulated white sugar
  • ½ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 tablespoons dry cheesecake instant pudding mix (not sugar-free)
  • ¼ teaspoon salt
  • ¼ cup white chocolate chips
  • ½ cup freeze-dried raspberries (plus extra for topping)

Kitchen Equipment Needed

  • Mixing bowl or stand mixer bowl
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

How to Make copycat subway raspberry cookies

Step 1:

In a large bowl or stand mixer bowl, beat the butter with the granulated and brown sugars on low speed until smooth and creamy.

Step 2:

Gradually add the egg and vanilla extract, mixing on low until fully combined. Set aside.

Step 3:

In a separate bowl, whisk together the flour, baking soda, cheesecake pudding mix, and salt.

Step 4:

Slowly add the dry ingredients to the wet mixture, beating on low just until combined. Avoid overmixing.

Step 5:

Gently fold in the freeze-dried raspberries and white chocolate chips. The batter will be sticky.

Step 6:

Chill or freeze the dough for 30 minutes or more until firm enough to roll into balls. Chill between batches to prevent spreading.

Step 7:

Preheat your oven to 350°F (175°C).

Step 8:

Scoop approximately 1½ tablespoons of dough and roll into 2-inch balls. Place them on a parchment-lined baking sheet at least 3 inches apart, without pressing down.

Step 9:

Bake for about 10 minutes until the edges turn a light golden color.

Step 10:

Immediately press a few extra raspberries and chocolate chips on top of each cookie while still warm.

Step 11:

Let the cookies cool on the baking sheet for 5-10 minutes to set, then transfer to a cooling rack to cool completely.

Some Tips!

  • Chilling the dough makes rolling easier and helps prevent cookies from spreading too much during baking.
  • Use a cookie scoop for uniform cookie sizes and even baking.
  • Avoid pressing down cookie dough balls; this keeps the cookies thick and chewy.
  • Use light-colored baking sheets to avoid over-browning the bottoms.
  • For best texture, fluff flour before measuring to avoid dry, crumbly cookies.

How to Store Leftovers

Store leftover raspberry cheesecake cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a freezer-safe container, separating layers with parchment paper, for up to 3 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

What to Eat With

These raspberry cheesecake cookies pair wonderfully with a creamy vanilla ice cream or a simple cup of coffee. For dessert spreads, try them alongside bread pudding or lemon bar cookies, which share that comforting, classic vibe with a twist. They also go great with a light salad for an afternoon treat!

FAQ

Can I substitute fresh raspberries for freeze-dried?

Fresh raspberries have too much moisture and can make the dough too wet and cookies spread too much. Freeze-dried raspberries keep the flavor concentrated and the dough balanced.

Why use both brown and white sugar?

White sugar adds sweetness and a crisp texture, while brown sugar brings moisture and a rich, caramel tone, creating the perfect cookie balance.

My cookies spread too much. What happened?

Cookies can spread if the butter was too soft, dough wasn’t chilled, too much sugar was used, or baking temperature/time wasn’t right. Make sure to chill your dough and watch the oven time.

Can I add nuts or different chocolate chips?

Absolutely! Pecans, almonds, or macadamia nuts add great texture. You can also swap white chocolate chips for milk or dark chocolate or try a mix for variety.

How long should I bake the cookies?

Typically about 10 minutes, but ovens vary. Bake until edges are just turning a light golden brown and centers remain soft for that perfect chew.

Conclusion

For those days when you want a sweet treat that’s both comforting and easy, these raspberry cheesecake cookies are a total win. With a little chill time and simple ingredients, you’ll have the perfect balance of tangy raspberry, creamy white chocolate, and rich cheesecake flavor in every bite. Trust me, once you make these raspberry cheesecake cookies, you’ll find they quickly become a favorite go-to dessert in your home.