COPYCAT SUBWAY RASPBERRY CHEESECAKE COOKIES | GOOD LIFE EATS
Classic chocolate chip cookies get a make over.These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. They’re the perfect spring cookie!
Provided by Katie
Total Time 37 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 36
Number Of Ingredients 13
Steps:
- In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
- Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
- Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
- Then, add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
- Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
- Then, drop in the white chocolate chunks and the raspberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
- Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
- Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
- Then, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
- Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread.
- Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
- Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
- Remove from oven and let cool on the baking sheet for 5 minutes before removing.
Nutrition Facts : Calories 139 calories, CarbohydrateContent 19 grams carbohydrates, CholesterolContent 17 milligrams cholesterol, FatContent 6 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1 cookie, SodiumContent 181 grams sodium, SugarContent 8 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
RASPBERRY CHEESECAKE COOKIES RECIPE - FOOD.COM
Make and share this Raspberry Cheesecake Cookies recipe from Food.com.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter and cream cheese until blended.
- Add eggs, baking soda and brown sugar; mix until blended.
- Add Jiffy muffin mix and chips.
- Mix until blended.
- Place in refrigerator for 1-2 hours.
- Scoop onto ungreased baking sheet, placing 2 inches apart.
- Bake at 350F for 12 minutes.
Nutrition Facts : Calories 122, FatContent 9.3, SaturatedFatContent 5.5, CholesterolContent 33.1, SodiumContent 58, CarbohydrateContent 8.8, FiberContent 0, SugarContent 8.7, ProteinContent 1.5
More about "subway raspberry cheesecake cookies discontinued recipes"
COPYCAT SUBWAY RASPBERRY CHEESECAKE COOKIES | GOOD LIFE EATS
From goodlifeeats.com
Reviews 4.6
Total Time 37 minutes
Cuisine American
Calories 139 calories per serving
- Remove from oven and let cool on the baking sheet for 5 minutes before removing.
RASPBERRY CHEESECAKE COOKIES RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 22 minutes
Calories 122 per serving
- Bake at 350F for 12 minutes.
RASPBERRY CHEESECAKE COOKIES | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Cookies
Cuisine American
- Preheat oven to 350^. Line cookie sheets with parchment paper and set aside. Cream butter, cream cheese, granulated sugar and light brown sugar in large bowl of electric mixer until fluffy and combined well. Add eggs one at a time beating until combined. Add vanilla extract, blending well. Combine in small bowl flour, baking soda and salt. Gradually add to creamed mixture. Stir in white chocolate chips and raspberry nuggets. Drop by tablespoonfuls on prepared cookie sheets 2" apart. Bake 10-12 minutes (checking after 10 minutes) until edges are light brown but still soft in the center. Remove to wire racks to cool completely. Store in airtight container. Yield: 5-6 dozen
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