White Chocolate Raspberry Cookies are soft and chewy, loaded with tangy raspberry and creamy white chocolate in every bite. They have crisp edges, gooey centers, and a bakery-style texture that makes them irresistible. Ready in under 20 minutes, these subway cookies require no dough chilling.
Also, try our raspberry lemonade and raspberry shortcake recipe.
Subway Cookies
Subway cookies, along with their sandwiches, are my all-time favorites. The cookie varieties they sell are loved by many, and we love these raspberry white chocolate cookies the most.
Raspberry and white chocolate are a match made in heaven. The sweetness and tartness of raspberries complement the creamy white chocolate.
Why you'll love this recipe?
- Soft and chewy texture.
- Packed with creamy white chocolate chips or chunks.
- Tangy raspberries balance the sweetness.
- Freezer-friendly.
- Perfect for holidays, parties, or dessert cravings.
Ingredients
Butter: Unsalted melted butter is preferred. Melted butter gives a chewy texture rather than a cakey texture.
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Brown sugar: Helps keep the cookies soft and moist.
White sugar helps create crispy edges.
Egg: Binds all ingredients to provide structure.
Flour: Forms the base of the cookies.
Baking soda helps the cookies spread.
White chocolate chips or chunks.
Raspberries: Frozen raspberries work best.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
- In a bowl, mix the dry ingredients: flour, baking soda, cornflour, and salt. Set aside.
- In another large bowl, whisk the butter and sugar until combined.
- Add the egg and vanilla extract, then beat for a minute.
- Add the dry ingredients and mix until just combined. Fold in the chocolate chips and raspberries.
- Make 12 equal-sized balls and place them a couple of inches apart on the baking sheet, as they will flatten/spread when baked.
- Bake for 12 to 15 minutes or until golden brown on top. Let the cookies rest on the baking tray for 5 minutes.
- Transfer them to a cooling rack and let them cool completely.
Tips
- Do not overmix the dough.
- Do not overbake the cookies. They should be golden brown on top, crisp on the bottom, and soft and chewy in the center.
- You can use fresh, frozen, or freeze-dried raspberries.
- White chocolate chunks can be used instead of chips.
- For a cream cheese flavor, add 2 tablespoon softened cream cheese to the dough.
Substitutes
- You can substitute raspberries with blackberries, blueberries, or cranberries.
- If you like crunch in your cookies, you can add macadamia nuts.
- You can also substitute dark chocolate for white chocolate.
Recipe FAQs
Store them in an airtight container for up to five days. Warm them in the microwave for 5 to 10 seconds before serving for a freshly baked feel.
Once the cookie dough balls are made, refrigerate them for five days or freeze them for three months. Bake as needed. Baking time may be 2 or 3 minutes longer.
Cookies will not spread if they have more flour than needed. Measure the flour carefully for the best result.
Cookies can turn flat if the dough sits at room temperature too long or if you add more raspberries than mentioned. Extra moisture can make them flat. Chill the dough in the fridge or freezer before baking.
More berry recipes
Recipe card
White Chocolate Raspberry Cookies | Subway-Style Copycat Recipe
Ingredients
- ¼ cup Butter , melted
- ½ cup Brown sugar
- 2 tablespoon Granulated white sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 ¼ cups All purpose flour additional 1 tablespoon only if needed
- ¼ teaspoon Baking soda
- 1 teaspoon Cornflour
- ½ teaspoon Salt
- ⅓ cup White chocolate chips
- ¼ cup Frozen raspberries , chopped
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
- In a bowl, mix the dry ingredients: flour, baking soda, cornflour, and salt. Set aside.1 ¼ cups All purpose flour, ¼ tsp Baking soda, 1 tsp Cornflour, ½ tsp Salt
- In another large bowl, whisk the butter and sugar until combined.¼ cup Butter, ½ cup Brown sugar, 2 tbsp Granulated white sugar
- Add the egg and vanilla extract, then beat for a minute.1 Egg, 1 tsp Vanilla extract
- Add the dry ingredients and mix until just combined. Fold in the chocolate chips and raspberries.⅓ cup White chocolate chips, ¼ cup Frozen raspberries
- Make 12 equal-sized balls and place them a couple of inches apart on the baking sheet, as they will flatten/spread when baked.
- Bake for 12 to 15 minutes or until golden brown on top. Let the cookies rest on the baking tray for 5 minutes.
- Transfer them to a cooling rack and let them cool completely.
Notes
- Do not overmix the dough.
- Do not overbake the cookies. They should be golden brown on top, crisp on the bottom, and soft and chewy in the center.
- You can use fresh, frozen, or freeze-dried raspberries.
- White chocolate chunks can be used instead of chips.
- For a cream cheese flavor, add 2 tablespoon softened cream cheese to the dough.
Nutrition
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Note: We originally posted these chewy subway raspberry white chocolate cookies in October 2021. It was modified in June 2026 with Expert Chef Tips, FAQs, Storage Instructions, etc.
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