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Holly in the PNW

The girl that can't sit still!

October 7, 2018

White Chocolate Raspberry Cheesecake Cookies

I remember years ago I was at Subway and I had one of their White Chocolate Raspberry Cheesecake Cookies. I couldn’t believe how much I loved this cookie on the very first bite. I was determined to make these cookies. The first time I made them I knew I had a winner of a cookie.  They are so soft and fluffy! They are like mini cakes inside.

The secret ingredient to these cookies is “Jiffy” raspberry muffin mix.

Mix the butter, cream cheese, shortening and brown sugar together. Add the eggs, muffin mix and flour. Stir in white chocolate chips.  Cool cookie batter in the refrigerator for 30 minutes before baking.

Roll the batter into 1 inch balls on a greased cookie sheet. I use parchment paper and lightly grease the parchment paper either method works great. I use a cookie scoop to roll the balls. Here is a similar one that I use. Preheat oven to 350 degrees and bake for 10-12 minutes or until golden brown. In between batches store the extra batter in the refrigerator.

If you love these White Chocolate Raspberry Cheesecake Cookies tell your friends or stop going to Subway to buy them and make them yourself. Enjoy!

Print

White Chocolate Raspberry Cheesecake Cookies

Course Dessert
Keyword White Chocolate Raspberry Cheesecake Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 32 minutes
Servings 30 cookies

Ingredients

Ingredients

  • 4 ounces cream cheese softened
  • 1/2 cup (1 stick) butter softened
  • 2 tbsp shortening
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 - 7 ounce boxes Jiffy raspberry muffin mix
  • 1/2 cup all-purpose flour
  • 1 1/2 cup white chocolate chips

Instructions

Instructions

  1. Beat together with paddle attachment cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined. Add eggs one at a time beating after each one.

  2. Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
  3. Chill dough in the refrigerator at least 30 minutes.
  4. Preheat oven to 350 degrees. Line baking sheet with parchment and lightly spray with grease or lightly grease baking sheets.

  5. Scoop cookie dough mix into 1 inch balls onto baking sheets. Bake 10-12 minutes or until golden brown on edges.

  6. In between baking batches of cookies make sure to store the dough in the refrigerator.

 

Filed Under: Cookies, Desserts

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Hi! I'm Holly and welcome to my personal blog and thank you for taking the time to look through my recipes and hiking adventures. I hope you enjoy them as much as me. Stay connected to see upcoming blog posts! I'm excited to have you join!

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