If you love the soft and chewy white chocolate raspberry cookies from Subway, you’re going to love this homemade version! These cookies are packed with creamy white chocolate chips and tangy dried raspberries, creating the perfect balance of sweet and tart flavors. The buttery, soft-baked texture makes them irresistible, and the combination of white chocolate and raspberries gives them a fun and unique twist.
These raspberry and white chocolate cookies have everything you love in a homemade cookie—a soft, chewy center, slightly crisp edges, and a perfect balance of sweet and tangy flavors. Unlike store-bought versions, these cookies are made from scratch, giving you full control over the ingredients while keeping that bakery-style texture.
One of the best things about this recipe is how quick and easy it is! You can have a batch of freshly baked cookies ready in just 20 minutes, and the best part? You only need one bowl to mix everything together, making cleanup a breeze. Whether you’re recreating your favorite Subway raspberry white chocolate cookies at home or simply looking for a fun new cookie recipe, these homemade treats will quickly become a household favorite!
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Why We Love Raspberry and White Chocolate Cookies
- A homemade take on a classic favorite
We started with a tried-and-true chocolate chip cookie base and transformed it into these delicious Subway raspberry white chocolate cookies. They’re soft, chewy, and packed with sweet white chocolate chips and tangy dried raspberries—just like the cookies you love, but even better! - No soggy cookies, just perfectly chewy texture
Instead of fresh raspberries, which can add too much moisture, we use dried raspberries to infuse every cookie with bright berry zing while keeping them soft and chewy. This ensures each bite is perfectly balanced and packed with flavor without the risk of sogginess. - Quick, easy, and one-bowl simple
These cookies take just 20 minutes from start to finish, making them the ultimate no-fuss dessert. All you need is one bowl—just mix the ingredients, scoop, bake, cool, and enjoy! Whether you’re baking for a party or craving a sweet treat, these cookies are effortless and absolutely delicious!
Love cookies? Try our chewy chocolate chip cookies, oatmeal cookies like your mom made, best recipe for M&M cookies, and M&M Easter cookies.
Ingredient Notes and Substitutions
This recipe includes a great combination of pantry baking staples with just a couple of key “specialty” ingredients. The result is a treat that’s both familiar and fun! To make this dish you need:
- Granulated cane sugar & light brown sugar: This combination creates the perfect balance of crisp edges and a soft, chewy center. The granulated sugar helps with structure, while the light brown sugar adds moisture and a slight caramel flavor. For a richer taste, you can use dark brown sugar instead of light brown sugar.
- Unsalted butter: Using unsalted butter allows you to control the salt level in the cookies. For a dairy-free version, swap it with vegan butter or coconut oil. Unsalted real butter is key (so skip the margarine) and high-quality chocolate chips simply taste the best.
- Eggs: These provide structure and richness, helping to keep the cookies soft. If you need an egg-free version, try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) or a store-bought egg replacer.
- Vanilla extract: A little vanilla extract enhances the flavors of the white chocolate raspberry cookies, giving them a bakery-style taste. Use pure vanilla extract for the best results.
- Baking soda & salt: These are essential for creating the right texture and flavor balance. The baking soda helps the cookies spread properly, while the salt enhances all the flavors in the dough. If using salted butter, reduce the added salt by ¼ teaspoon.
- All-purpose flour: This gives the cookies their classic soft and chewy texture. For a gluten-free version, swap it with a 1:1 gluten-free flour blend that includes xanthan gum for structure.
- White chocolate chips: The creamy sweetness of white chocolate chips pairs beautifully with the tartness of raspberries. If you prefer a different flavor, try using milk or dark chocolate chips instead.
- Dried raspberries: These provide a bright, tangy flavor without adding extra moisture to the dough, keeping the cookies perfectly chewy. If you don’t have dried raspberries, you can substitute with freeze-dried raspberries (lightly crushed) or chopped dried cranberries for a similar tart contrast.
Recipe Variations
- Make this dessert gluten-free by using your preferred all-purpose flour baking substitute.
- Feel free to swap the chips with dark, semi-sweet, or milk chocolate chips.
- Instead of dried raspberries, make them with dried cranberries, blueberries, or other berries. Or, use other chopped dried fruit.
- You may add nuts like pecans to add extra crunch to your raspberry and white chocolate cookies.
Equipment Used in this Recipe
- Baking Sheet or cookie sheet
- Stand mixer
How to Make Subway Raspberry White Chocolate Cookies
- Prepare the oven. Preheat the oven to 375º F. Then, prepare the baking sheets by greasing or lining them with parchment paper or a silicone baking sheet.
- Mix the Ingredients. Add eggs, vanilla, butter, and sugars into a large mixing bowl.
Using a handheld or standing mixer, mix at low speed for 30 seconds, then stop and scrape down the bowl. Mix at medium speed for 30 seconds, stopping and scraping down the bowl again.
Then, on low speed, add the baking soda, salt, and flour to the mixture, one cup at a time. Continue mixing at low speed for 2 minutes. Then, turn to medium speed and mix for 30 seconds.
Add the chips and dried raspberries and mix on low for 15 seconds or stir in by hand.
🎯 TFN Pro Tip
Pull eggs and butter from the fridge to let them come to room temperature before baking.
- Roll into a ball. Use a medium-sized scoop to scoop dough onto sheets, spacing 2″ apart.
🎯 TFN Pro Tip
Use a cookie scoop to make perfectly uniform cookie dough balls that bake evenly. You don’t need to use a kitchen scale. Use a large cookie scoop for a bigger size cookies.
- Bake. Bake for 10-12 minutes. Remove from the oven as soon as the edges look slightly dry and they are turning very lightly golden on top.
- Ready to serve. Let them rest for 5 minutes on the baking sheet, then gently remove them to a cooling rack.
🎯 TFN Pro Tip
Keep a close eye on them for the last several minutes to ensure they do not overbake. For that delightfully soft and chewy texture, bake them only until the edges are set and the top is lightly golden brown. Do not let them turn brown.
Although it’s tempting to snatch them up right away, let them cool for a full 5 minutes on the baking sheet. Then you can move them to a cooling rack.
Serving Suggestions
These white chocolate raspberry cookies are absolutely delicious on their own, but there are plenty of ways to elevate the experience and make them even more indulgent! For a classic treat, serve them fresh out of the oven with a big glass of cold milk—the creamy white chocolate and tangy raspberries pair perfectly with the richness of milk.
If you’re feeling a little fancy, try warming them up and serving with a scoop of vanilla ice cream. The contrast between the warm, gooey cookie and the cold, creamy ice cream makes every bite irresistible. For an extra indulgence, drizzle hot fudge or raspberry sauce on top for a bakery-style dessert that feels elegant yet effortless.
These cookies also make a great addition to dessert platters for parties and gatherings. Pair them with chocolate chip cookies, brownies, or lemon bars for a variety of flavors and textures. However you serve them, these cookies are sure to be a hit!
Love experimenting with unique cookie recipes? Check out our other recipe, a delicious way to use up leftover starter in irresistible sourdough discard cookies!
Recipe FAQs
Substitute all-purpose flour with your favorite gluten-free baking mix.
You can substitute or include other add-ins. Use other flavored chips or mix and match!
Swap the dried raspberries with other dried fruit like freeze-dried raspberries, raisins, currants, cranberries, or blueberries. Mix in chopped nuts like walnuts or almonds.
Store the cookies in an airtight container at room temperature for up to 4 days. To store them longer, wrap them in plastic wrap. Then, store them in a plastic zipper bag.
You can also freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Freeze the unbaked dough by scooping it onto a parchment-lined baking sheet, then transfer it to a freezer bag.
To bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
More Fruity Treats To Love…
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White Chocolate Raspberry Cookies
Equipment
- cookie sheet or baking sheet
- stand mixer
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar packed, for a richer taste, you can use dark brown sugar instead of light brown sugar
- 1 cup (2 sticks) unsalted butter for a dairy-free version, swap it with vegan butter or coconut oil
- 2 large eggs try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) or a store-bought egg replacer
- 1½ teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 3 cups all purpose flour swap it with a 1:1 gluten-free flour blend that includes xanthan gum for structure
- 1 cup (6 ounces) white chocolate chips
- 1 cup dried raspberries substitute with freeze-dried raspberries (lightly crushed) or chopped dried cranberries for a similar tart contrast
Instructions
- Preheat oven to 375º F. Prepare a cookie sheet by lining with parchment paper, a silicone baking sheet, or spray with non-stick cooking oil. Set it aside until needed.
- Add sugars, butter, eggs, and vanilla into a large mixing bowl. Mix at low speed for 30 seconds, then stop and scrape down the bowl. Mix at medium speed for 30 seconds, stopping and scraping down the bowl again.
- Using low speed, add baking soda and salt. Then add flour to the mixture, one cup at a time. Continue mixing at low speed for 2 minutes, then increase speed to medium speed or 30 seconds. Stir in white chocolate chips and dried raspberries by hand.
- Use a medium-sized scoop (3 tablespoon-sized) or a large tablespoon to scoop the dough, placing it on cookie sheets leaving 2" between the balls of cookie dough.
- Bake 10-12 minutes. Remove from oven soon as edges of cookies look slightly dry and they are just beginning to turn lightly golden on top.
- Let rest 5 minutes on the baking sheet, then gently remove to a cooling rack. Store in an air-tight container at room temperature for 4 days.
Notes
- Make this dessert gluten-free by using your preferred all-purpose flour baking substitute.
- Feel free to swap the chips with dark, semi-sweet, or milk chocolate chips.
- Instead of dried raspberries, make them with dried cranberries, blueberries, or other berries. Or, use other chopped dried fruit.
- You may add nuts like pecans to add extra crunch to your raspberry and white chocolate cookies.
- Pull eggs and butter from the fridge to let them come to room temperature before baking.
- Use a cookie scoop to make perfectly uniform cookie dough balls that bake evenly. You don’t need to use a kitchen scale. Use a large cookie scoop for a bigger size cookies.
- Keep a close eye on them for the last several minutes to ensure they do not overbake. For that delightfully soft and chewy texture, bake them only until the edges are set and the top is lightly golden brown. Do not let them turn brown.
- Although it’s tempting to snatch them up right away, let them cool for a full 5 minutes on the baking sheet. Then you can move them to a cooling rack.
- Store the cookies in an airtight container at room temperature for up to 4 days.
- To store them longer, wrap them in plastic wrap. Then, store them in a plastic zipper bag.
- You can also freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Freeze the unbaked dough by scooping it onto a parchment-lined baking sheet, then transfer it to a freezer bag.
- To bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
Nutrition
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