Copycat Raspberry Cheesecake Cookies
Everything you love about Subways Raspberry Cheesecake Cookies, made at home with a cake mix.
Servings: 24 cookies
Ingredients
- 1 15.25 oz. box vanilla cake mix
- 1 8 oz. brick cream cheese {softened}
- 1/2 cup butter {softened}
- 1 egg
- 1/2 tsp vanilla
- 1 1.25-1.3 oz. bag freeze dried raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°. Combine the cake mix, cream cheese, butter, egg, and vanilla extract in a medium bowl.
- Mix using a handheld mixer {or by hand} until everything is well combined and thick. Add freeze dried raspberries and white chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated. NOTE: You want to stir gently so that you don't break up the raspberries completely.
- Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet. Using your finger tips {palm of your hand or bottom of glass} gently press down onto the top of each cookie.
- Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
- Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 57kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 15mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 0.04mg