This is what I wanted to taste when I bit into those Subway White Chocolate Raspberry Cookies. But didn’t. So here’s my vision of what White Chocolate Raspberry Cookies should be – thick and chewy cookies with chunks of white chocolate, tangy raspberries, pure vanilla flavor, chewy on the inside, and crispy on the edges. A perfect flavor combination in a perfect cookie! Made from scratch – no box mix.
My son was telling me how good the White Chocolate Raspberry Cookies at Subway were. I hadn’t tried them but I thought Yum! So I told him, the next time you’re there, get one for me too. And I was excited to try it. I had visions of a thick, chewy homemade cookie with chunks of white chocolate and tangy raspberries, soft and chewy on the inside, crispy on the edges.
It was good…but it wasn’t all I dreamed it to be. And that’s ok. I’m a little spoiled. Subway’s expertise is making fresh sandwiches, not homemade cookies. And anyway, I took it as a challenge. I don’t know if it’s the competitiveness in me (I’d really rather everybody wins), but when I hear my kids say I love such and such, I’ve GOT to make it better. I guess when I find a food I really like, I just want to make it the best it can be. The downside is, once you make it so much better, you can never go back.
I started my search for White Chocolate Raspberry Cookies on Google. The Subway copycat recipes calls for a box of muffin mix, but I was looking for something from scratch. I wanted a cookie with as close to real raspberries as possible. And I didn’t want any preservatives giving the cookie a funky flavor. I definitely wanted the cookie to have the texture of my favorite chocolate chip cookie and the flavor of real vanilla. So that’s where I started.
I started with fresh raspberries. That was a disaster. The raspberries leeched water out into the cookie and they got soggy. Bleh. So then I experimented with drying the raspberries in the oven. I didn’t want a completely dried out, crumbly, freeze-dried raspberry. I wanted it to still be somewhat pliable and somewhat “real.” After a few fails (I tried drying frozen raspberries – don’t do that), I got the perfect texture I was looking for. Check out my post on DIY Oven Dried Raspberries for the details. You can substitute freeze-dried raspberries, but with drying them yourself you can control how dried out they get.
I roughly chopped the raspberries here because I wanted them to still look like raspberries. But they would also be great chopped finer so they would be more spread out in the cookie. Biting into a whole dried raspberry can be pretty tangy.
This recipe uses melted butter for the chewiest cookie. Added bonus – it’s also easy to mix by hand in bowl. Heat the butter until it is almost all melted, then stir it a bit and the warmth will melt the rest of the butter. This saves on cooling time.
Let the dough chill for at least 30 minutes. A few hours is even better. Chilling gives the dough time to rest and gives a tighter shape. I’ve left this dough chill overnight which allows the flavor the develop.
- 2 cups + 2 tablespoons all-purpose flour, scoop and level method (10.67oz, 302g)
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter – 1 1/2 sticks (6oz, 170g), melted and cooled slightly
- 1 cup brown sugar (7oz, 198g)
- ½ cup granulated sugar (3.5oz, 99g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 cups white chocolate chunks or chips (12oz, 340g)
- 1 cup dried raspberries, chopped (4oz, 113g, about 60 dried berries) click for link
- Put flour, cornstarch, salt, and baking soda in a medium bowl. Stir to combine.
- In another mixing bowl, whisk sugars into cooled, melted butter until thoroughly combined. Mix in egg, egg yolk, and vanilla.
- Add flour mixture and stir until just combined. Stir in white chocolate chunks and chopped, dried raspberries.
- Roll about 1/4 cup of dough each into balls. You can roll the dough into balls before or after chilling. I prefer before.
- Refrigerate dough for at least 30 minutes, preferably a few hours or overnight, and up to 3-4 days.
- When ready to bake, heat oven to 325 degrees F. Bake on a parchment lined baking sheet until just set on top and beginning to turn golden on the edges, about 10-15 minutes, depending on your oven. Cookies will appear undercooked but will firm up when cooling. Let cool on pan for 10 minutes for maximum chewiness, then transfer to a cooling rack.
- Store in a tightly covered container. Can be kept at room temperature or, my favorite, in the refrigerator.
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