Raspberry white chocolate cookies - Subway inspired recipe! If you love those 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!
⅔cup(80g)fresh raspberries - roughly chopped (see note below to use freeze-dried raspberries)
Instructions
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.
Video
Notes
Browning Butter: You can definitely use melted butter in this recipe, but to take it to another level of flavor you can brown your butter according to my How to Brown Butter post. You'll need to add a tablespoon of water to your browned butter to accommodate the water that evaporated during browning.Freeze-dried Raspberries: If you prefer, you can make freeze dried raspberry and white chocolate cookies by grabbing ⅔ cup 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.