Tuesday, March 29, 2011

Raspberry Cheesecake Cookies

You might have had them before and if you haven't you've got to try them. What am I talking about? Subways Raspberry Cheesecake Cookies. My husband brought home 2 of these delicious cookies and I knew I had to re-create them.  

SUCCESS!!

After a few test guinea pigs taste tested the test batch, we have found a recipe that is close but not exact.





The product turns out to be this delish cookie that is both sweet, tart and chewy. I swear you've got to try this!!
*EDIT* make the jelly bits 1 hour BEFORE you start this cookie recipe. 
 
INGREDIENTS:

  • 1 Stick butter, softened
  • 1/2 cup Shortening
  • 8 oz Cream cheese
  • 1 cup Light brown sugar
  • 1 1/2 cups Granulated sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla extract
  • 3 cups Flour
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 4 white chocolate gourmet chunk, chopped
  • 2  cups white chocolate chips
  • Cornstarch ( for making jelly bits if you have not Jammy bits) 
  • Raspberry jam (no seeds) OR Raspberry Jammy Bits


 Preheat oven to 350. Cream together butter, shortening, cream cheese and sugar until 'creamy and fluffy'
 Add vanilla and eggs in one at a time. Gradually add the dry ingredients in until it looks something like this.
 Fold in the white choc chips and chunks. Prepare the Raspberry Jam. Skip the next step if you already have the raspberry jammy bits.
 Mix 2 tablespoons of Raspberry jam with 1 1/2 tablespoons cornstarch until light "foggish". Microwave for 30-40 seconds and immediately put in freezer for about 30 mins.
 You want to jelly to be firm enough and non sticky enough so you can roll into very tiny balls. If the mixture is not solid enough let it sit in the freezer a little longer.
 Be careful to fold the jelly into the cookie mixture and not stir it in. Stirring will just make the fresh jelly blend in with the dough.
Use 1 or 2 inch cookie scoop and place cookies 2 inches apart from each other on a parchment cookies sheet or use a silicon cookie mat.
Bake 6-8 mins just until the bottoms are light brown. Let them cool a couple mins then transfer to a cookie rack.


Get your baking aprons on and try these out. Let me know how the recipe turns out for you or what you did to modify it. 

6 comments:

  1. Thanks, Kim, these were excellent! Posted them on my blog: perfectingdeliciousness.com and referenced your blog and recipe. Only tweaked a bit. Post won't come out until next week. Thanks again!

    ReplyDelete
  2. An outstanding share! I've just forwarded this onto a colleague who has been doing a little research on this. And he in fact bought me lunch because I stumbled upon it for him... lol. So let me reword this.... Thank YOU for the meal!! But yeah, thanx for spending the time to talk about this topic here on your blog.

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  3. I really like your blog.. very nice colors & theme.
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    ReplyDelete
    Replies
    1. I did it myself with many hours of tinkering.

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