last night, my friend mandy came over with a hefty demand.
she threw down a couple of subway cookies on my counter and told me i HAD to recreate them.
mandy had lovingly tracked down kettle corn popchips and peanut butter toast crunch for me the day before, and hand delivered these two items to my house, so i really couldn’t disregard her cookie demand–er, um, request. (oh, and for the record.. kettle corn popchips are amaze but hurt my belly *note: make sure item does not have milk prior to consuming entire bag, and peanut butter toast crunch was a huge letdown. while it smelled very peanut buttery, it tasted like nothing. like crunchy air. this may be the VERY first cereal that i don’t like. shocking, i know.)
so, back to the subway cookies. these particular cookies were a variety that i actually had NO idea subway even made: white chocolate raspberry cheesecake cookies. huh. who knew? (not me.) i can’t show them to you, though, because marshall and i ate them before i had the sense to take a photo.
yep. cookie monsters.
at the store today, i purchased various ingredients with an idea of how to recreate these cookies. when i told marshall i would be doing it sometime this week, he decided for me that “sometime” would most definitely be immediately. hah, who am i to argue? this girl loves to bake.
of course the first thing i did when trying to find a way to copy these subway cookies was google it. however, the only recipes i came across used jiffy muffin mix as a base and i am really not a fan of the idea of putting lard in my cookies, so i nixed that method. instead, i simply used my chocolate chip cookie recipe as a guide and went from there. i cut the recipe down, just in case they didn’t work out. i had read online awhile back that cornstarch makes cookies chewier, so i added it to the mix. i had no idea how these cookies would turn out, and i consider this attempt number one of many if needs be. i have to let mandy try these ones and get her feedback. i am not the subway cookie expert like she is, so i need her educated opinion!
however, subway cookie replication requirements aside, i do believe i have come up with a damn delicious cookie. go ahead and whip these up and you be the judge. i know they won’t last long around me and marshall, the cookie monsters.
white chocolate raspberry cheesecake cookies
prep time: 10 minutes
bake time: 12 minutes
yield: 20 cookies
- 1/2 cup (one stick) earth balance (or other margarine)
- 4 oz whipped cream cheese
- 1/2 cup packed brown sugar
- 3/4 cup evaporated cane juice or white sugar
- 1 egg
- 1 tsp vanilla bean paste or extract
- 1 1/2 cups all purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (8 oz) white chocolate chunks or chips
- 1 cup (1.2 oz) freeze dried raspberries
- preheat oven to 350 degrees.
- using a mixer, cream together margarine, cream cheese, sugars, egg, and vanilla.
- in a separate bowl, combine flour, cornstarch, baking soda, and salt.
- with mixer on low, slowly add flour mixture to the bowl. mix well.
- fold in white chocolate and raspberries.
- if you want to and if you have time, chill batter 30 minutes (see notes below.)
- drop batter onto silicone lined baking sheet using a 2 TB cookie scoop.
- bake for 12 minutes.
- transfer to cooling rack and let cool completely before eating.
- for the first sheet (10 cookies), i didn’t chill the dough.
- for the second sheet (remaining 10 cookies), i chilled the dough for 30 minutes. i like the consistency of the chilled ones a bit better. your choice.
- i smacked the cookies down a bit with a spatula right when i took them out of the oven to flatten them a bit.
- i bought my freeze dried raspberries at trader joe’s. i believe frozen raspberries would work, too, but fresh ones might be too delicate to fold into the stiff batter. your call.
step by step photo tutorial:
preheat oven to 350 degrees.
using a mixer, cream together butter or margarine, cream cheese, sugars, egg, and vanilla.
in a separate bowl, combine flour, cornstarch, baking soda, and salt.
with mixer on low, slowly add flour mixture to the bowl. mix well. fold in white chocolate and raspberries.
if you want/if you have time, chill dough in refrigerator for 30 minutes. drop batter onto silicone lined baking sheet using a 2 TB cookie scoop.
bake for 12 minutes.
transfer to cooling rack and let cool completely before eating.
i will let you all know the verdict on how these compare to subway’s sweet treat. i am delivering them to mandy tomorrow. hopefully they are a hit!
what restaurant item(s) would you want to recreate?
xo. janetha g.