Raspberry white chocolate cookies - Subway inspired recipe! If you love those rasoberry cheesecake cookies at Subway, this white chocolate raspberry cookies recipe is perfect for you! You can make fresh or freeze dried raspberry and white chocolate cookies and either way you can’t go wrong! And if you love these cookies, try my Matcha Chocolate Chip Cookies, my Strawberry Shortbread Cookies, or my Copycat Crumbl Sugar Cookies!
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Raspberry White Chocolate Cookies - Subway Inspired
These cookies are so decadent and easy to make! They're a sweet chocolate chip cookie base filled with creamy white chocolate chips and fresh (or freeze-dried) raspberries. They're perfect for springtime and always a crowd pleaser! Plus, there's no chilling required so you can have these cookies ASAP!
Can you put fresh raspberries in cookies?
You sure can! Fresh raspberries in these raspberry white chocolate cookies work perfectly, because they add a bit of moisture and help to keep these cookies super soft and chewy. Fresh raspberries are my favorite option, but you can also make these cookies with freeze-dried raspberries!
Freeze Dried Raspberry and White Chocolate Cookies
If you prefer, you can make freeze dried raspberry and white chocolate cookies by grabbing a bag of freeze-dried raspberries. Mix the raspberries into the cookie dough as usual, reducing the amount of flour to 1 cup plus 2 tablespoons. The raspberry flavor will be more concentrated than with fresh raspberries.
- all-purpose flour - I recommend using a kitchen scale to measure your flour by weight so that you can get an accurate amount in your dough. If you measure using a measuring cup, there's a risk you'll end up with a little too much flour in your dough and your cookies may not spread to your liking. See my post on measuring baking ingredients for more!
- cornstarch - this helps to keep our cookies soft and chewy!
- baking soda - gives our cookies just enough of a lighter texture.
- salt - brings out all those raspberry, white chocolate, and buttery flavors!
- unsalted butter - you can melt your butter, or if you're an overachiever you can brown it! See my post on How to Brown Butter! If you do brown your butter, then add in a tablespoon of water to account for the water that evaporated during browning.
- brown sugar - I like to use light brown sugar in these cookies, but dark brown sugar works too!
- egg - your egg should be room temperature before adding it to the dough. If you're in a rush, just place your egg in a bowl of lukewarm water for about 15 minutes to help get it to room temperature quickly.
- vanilla extract - make sure you use a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- white chocolate chips - you can also use chopped white chocolate
- raspberries - my preference in these cookies is fresh raspberries because the cookies end up softer and the raspberries stay juicy and fresh tasting. But I've also made them with freeze-dried raspberries.
Can I make frozen raspberry and white chocolate cookies?
You can use frozen raspberries to make these raspberry & white chocolate cookies, but because of excess liquid in the raspberries I would recommend that you thaw and drain them before adding. They may be a bit mushier than fresh raspberries, so your cookies may have streaks of red. But they'll still be delicious!
To make this Subway white chocolate raspberry cookies recipe, you'll want to grab a kitchen scale to help you measure your flour with perfect accuracy to get that chewy, gooey texture that you like. Also, an oven thermometer will help to correct any temperature disparities to make sure that your cookies bake perfectly. And a #30 cookie scoop helps to measure out your cookies to the exact size you'll need. You'll also want to grab a large baking sheet -- I use the Nordicware Baker's Big Sheet lined with a Silpat ¾ sheet liner.
Tips and F.A.Q.
Most likely you had too much flour in the dough. The best way to measure flour for baking is to use a kitchen scale to measure by weight. When we scoop flour out with a measuring cup, or even if we use the spoon-and-level method, we usually end up with a little too much flour, which can make a big difference in the shape and texture of these raspberry white chocolate cookies! See my post on measuring baking ingredients for more detailed information!
Baking soda reacts with the acid in the cookie dough -- in this case, the brown sugar. It helps to create a lift and lighter texture to the cookie, as well as contributing to the golden brown color!
Absolutely! You can make the dough up to a day in advance and store it in the fridge. You can also scoop the dough into cookie portions and freeze them individually to have a cookie or two whenever you like!
Definitely make sure that you fold the raspberries in gently, just until they're barely mixed in. You might have a few of the raspberries break in the dough, but err on the side of less mixing.
Definitely! You'll want that vanilla flavor to round out the fruit flavor in these cookies. I recommend using a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients! You can also use vanilla bean paste for even more vanilla flavor!
You can freeze these raspberry & white chocolate cookies for up to two months, well wrapped in an airtight container or freezer bag.
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 Raspberry Recipes You'll Love
- Raspberry Chocolate Brownies
- Lemon and Blackberry Cake
- Raspberry and White Chocolate Blondies
- No-Churn Strawberry Ice Cream
- Blueberry Cream Cheese Coffee Cake
Equipment you may need
- 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)
- Preheat oven to 350°F 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, whisk melted butter with brown sugar until mixture is combined. Add egg, then vanilla, and whisk again until smooth and fluffy.8 tablespoons unsalted butter, ¾ cup light brown sugar, 1 large egg, 1½ teaspoon pure vanilla extract
- Fold in dry ingredients gradually until dough comes together and is well combined. Fold in white chocolate chips until combined, then gently fold in raspberries.⅔ cup white chocolate chips, ⅔ cup fresh raspberries
- Use a small cookie scoop to place scoops of dough onto prepared baking sheet at least 2 inches apart.
- Bake in preheated oven 10-13 minutes, or until tops of cookies are set and edges are golden brown. For soft cookies, be sure not to overbake.
- Sprinkle with flaky sea salt, if desired. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Last Updated on October 21, 2022 by Chenée Lewis