YUM!!!!!Subway's Raspberry Cheesecake cookies...an alternative recipe!
We go to Subway sometimes and wanted to buy a few cookies. They were out of chocolate chip, so we came home with the new raspberry cheesecake ones. It's a new cookie that they have. It is a raspberry cheesecake cookie. We went again and brought more home. They are to die for. So we looked online and see if we could find the recipe to make these at home. While they don't post their recipe, this one close enough.
Here is the recipe (and a few changes as I have noted).
Makes 2 dozen
8 Tbsps unsalted butter (1 stick) softened (we use only real butter) NO margarine.
1/2 cup packed brown sugar
1/2 cup sugar (we use Xylitol)
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt plus an extra 1/8 tsp
3 Tbsps cornstarch
1 1/3 cups flour (we always use gluten-free)
2/3 cup lightly salted macadamia nuts, barely chopped (optional)
4-5 ounces white chocolate, cut into chunks
1/2 cup (more or less) fresh raspberries (or frozen, if no fresh are available), washed and dried
1. Preheat oven to 375F
2. Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheet.
3. Carefully slice raspberries into halves or quarters - this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds.
4. Bake for 12-13 minutes. Transfer to a wire rack to cool.
I don't use the nuts. the Subway cookies we had bought did not seem to have them anyway.
If you don't have parchment paper, just grease and flour the cookie sheet. The cookies don't usually stick at all, so this seems to work just fine.
1/2 bag of white chocolate chips if the white baking chocolate is not available.
Frozen raspberries are fine (no fresh available). Drain them and then gently fold them into the dough. It does make the dough a reddish/purple color but tasted just fine. When our fresh raspberries are ready for picking, we will try this again with them and add as directed in recipe.