This quick and easy recipe for copycat subway raspberry cheesecake cookies with jiffy muffin mix will be your go to.
I’ll show you step by step how easy these cookies are to make with only 5 ingredients.
Check out these easy cookie recipes - TikTok Strawberry Cheesecake Cookies and Chocolate Chip Cookies with Muffin Mix.
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Popular Subway Raspberry Cheesecake Cookies
Subway’s oh so popular raspberry cheesecake cookies are soft, chewy fruity with pieces of white chocolate chips.
It’s really a nice sweet ending after having one of there delicious sub sandwiches. They have not posted their secret recipe so I wanted to create a super easy copycat one.
Love cheesecake check out this New York Cheesecake in Jars recipe !!!
How To Make Copycat Subway Raspberry Cheesecake Cookies With Jiffy Muffin Mix
When recipe testing I wanted to keep it very simple and use one box of jiffy raspberry muffin mix. No extra sugar or flour, mixed in one bowl.
You’ll love how they bake up warm and soft with a slight chewy texture.
Ingredients and Substitutions
Muffin Mix - Jiffy Raspberry Flavor but any brand will do.
Butter - Salted is preferred. Substitutions include margarine or vegetable oil.
Egg- You’ll only need the yolk.
Cream Cheese - Full-fat or low-fat can be used.
Chocolate - White Baking chips or chop up a bar of white chocolate.
Raspberry Muffin Mix
Jiffy raspberry muffin mix is my go to when making these copycat subway cookies. They come in a 7oz box and cost about .98 cents on average.
If you want to add extra raspberry flavor mix in some freeze dried raspberries or add a touch of raspberry flavor extract. Yum.
Butter & Egg Yolk
Using salted butter in baked goods really adds so much flavor, so it’s my go to when baking.
Margarine or vegetable oil can be substituted in a pinch but the cookies will have a cake like texture.
I really wanted a chewy a cookie, so just adding the egg yolk is perfect.
Cream Cheese & White Chocolate Chips
The cream cheese in this recipe really helps to give these cookies a soft tender texture and mild cheesecake flavor.
White chocolate chips adds that extra creamy sweetness to balance the fruity raspberries.
Tips & Suggestions
Don’t skip the refrigeration time of one hour. It allows gluten in the cookie dough to relax and the flour to soak up the wet ingredients.
This recipe makes good size 6 cookies, portion with a cookie scoop or clean hands after the dough has refrigerated.
Try not to over bake especially if you want chewy cookies, slightly golden brown edges is perfect. There will be carry over cooking while the cookies are cooling.
Can add a touch of vanilla or almond extract for an extra pop of flavor.
Storage
Leftover cookies can be stored in an airtight container or zipper bag on the counter for up to 3 days.
Step By Step Directions and Photos
- Grab the 5 ingredients and prep them.
2. In a mixing bowl add the soften or partially melted butter and cream cheese. Mix until smooth.
3. Add the egg yolk and mix well.
4. Pour in the raspberry muffin mix. Mix well until there are no clumps of the dry mix.
5. Fold in the white chocolate chips.
6. Cover the cookie dough with a lid and place it into the refrigerator for 1 hour.
7. Preheat oven to 350°F and line a baking sheet with parchment paper.
8. Remove cookie dough from the refrigerator and form into 6 even portioned balls.
9. Place them about 2 inches apart on the cookie sheet and bake for 10 minutes.
10. Try not to over bake them especially if you want chewy cookies, slightly golden brown on the edges. Allow them to cool on the baking sheet for 5 minutes.
11. Place the cookies on a cooling rack to fully cool. Enjoy.
Raspberry Cheesecake Cookies With Jiffy Muffin Mix
Equipment
- Baking Sheet
- Spatula
- Cooling Rack
- Parchment Paper
- Mixing Bowl with lid
- Spoon or Rubber Spatula
- Cookie Scoop
Ingredients
- 7oz Package Jiffy Raspberry Muffin Mix
- ¼ cup Butter, Melted or Softened
- ¼ cup Cream Cheese, Softened (2oz)
- 1 Egg Yolk
- ¼ cup White Chocolate Chips
Instructions
- In a mixing bowl add the soften or partially melted butter and cream cheese. Mix until smooth.
- Add the egg yolk and mix well.
- Add the raspberry muffin mix. Mix well until there are no clumps of the dry mix.
- Fold in the white chocolate chips.
- Cover the cookie dough with a lid and place it into the refrigerator for 1 hour.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Remove cookie dough from the refrigerator and form into 6 even portioned balls.
- Place them about 2 inches apart on the cookie sheet and bake for 10 minutes.
- Try not to over bake them especially if you want chewy cookies, slightly golden brown on the edges.
- Allow them to cool on the baking sheet for 5 minutes. Then place the cookies on a cooling rack to fully cool. Enjoy.
Julie says
These cookies are awesome. Made them had to hide them or they would have been gone. Will keep on making these. Thank you for the recipe.
Andrea Johnson says
Thank you so much 🙂 So you happy you liked the recipe.