Soft and chewy on the inside and crispy on the outside, these white chocolate raspberry cookies are filled with deliciously tart and creamy flavors. A real treat for lovers of Subway’s raspberry cheesecake cookies! 

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I’m on a real cookie kick recently! I love having a few quality recipes on hand for bake sales, birthday parties, and after-school snacks.

Some recent faves include these sugar cookies (made without baking soda), my homemade slice and bake cookies, and this Cookie Monster cookies recipe.

I’ve even gotten a little crazy and came up with some edible sugar cookie dough. Okay, that last one may be best enjoyed at home, but you get the idea! You can find all of my cookie recipes on the site.

I digress! Today’s baked goods are my white chocolate raspberry cookies. I was inspired to create this recipe the last time I stopped by my local Subway.

Have you ever tried their raspberry cheesecake cookies? They are truly delish, and as soon as I bit into one, I knew that I just had to recreate it at home.

White chocolate and raspberry lovers, rejoice! I’ve got the perfect cookie for you.

Keep this recipe on hand for all of your baked goods needs. It’s also a really fun one to make with kids: they’ll love adding the additional white chocolate chips on top.

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Whisk together the melted butter and granulated sugar in a large bowl until you get a fluffy consistency. Then, add the egg and vanilla and whisk again to combine. Next up is the flour and baking soda: stir gently so that no large lumps of flour remain.

STEP TWO: Add the white chocolate chips and ½ a cup of freeze-dried raspberries. Gently fold them into the mixture, being careful not to break up the raspberries too much. Cover the cookie dough with plastic wrap or a clean towel and place it in the fridge to chill for about 30 minutes. While you wait, preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.

STEP THREE: Using a spoon or a cookie scoop, place 2 tablespoon-sized portions of dough onto the baking sheets. Be careful to place them at least 2-inches apart so that they don’t spread into each other. You can feel free to add some additional white chocolate chips to the top of each cookie.

STEP FOUR: Bake for 10 minutes, then remove the tray from the oven. Tap it on your counter a few times to allow the centers of the cookies to sink. Place the trays back in the oven and bake for 3-5 more minutes, or until the edges turn golden brown.

STEP FIVE: Sprinkle the tops of the cookies with the remaining freeze-dried raspberries as soon as you pull them out of the oven. Enjoy!

Make sure to allow your cookies to cool completely before transferring them to an airtight container. They will keep for up to 5 days at room temperature — you don’t have to worry about refrigerating them!

As this recipe was inspired by Subway white chocolate raspberry cookies, I use white chocolate chips and freeze-dried raspberries as my add-ons.

I like using freeze-dried fruit as I find that fresh adds too much moisture to the final results. That said, feel free to try these yummy variations

Keep an eye on the oven temperature — I find that 350 degrees F is perfect for cookies.

When you allow them to bake up quickly at a high temp, you don’t have to worry about them drying out or becoming hard. You may also consider slightly underbaking this recipe too.

You’ll end up with very soft and chewy results!

Baking soda is used as a leavening agent for my inspired-by Subway white chocolate raspberry cookies recipe. It helps the dough rise, and continues to work as they bake in the oven.

Chewy, tart, and delicious, these white chocolate raspberry cookies are a tasty treat!

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

I’m Samantha, a stay-at-home-mom of 2. I’m here to make cooking easier for your whole family and help you find new recipes to put in your regular rotation!

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