Subway Raspberry Cheesecake Cookies Copycat

• porcje: 40 servings
• czas aktywny: 40 minutes
• całkowity czas: 1 hour 28 minutes

Składniki

360 g all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

½ teaspoon salt

230 g unsalted butter (softened)

56 g cream cheese (softened)

200 g granulated sugar

200 g brown sugar (packed)

2 large eggs

2 teaspoons vanilla extract

271 g cup white chocolate chips

23 g freeze dried raspberries

Wskazówki

Prep:

Preheat the oven to 175 °C and line two light colored, 11x17-inch cookie sheets with parchment paper.

Dry Ingredients:

Whisk together the flour, cornstarch, baking powder, and salt until combined, then set aside.

Cream Fats & Sugars:

Place the softened butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment, then add the two sugars. Beat on medium speed until light and creamy, about 1 minute.

Wet Ingredients:

Add the eggs and vanilla extract along with ¼ cup of the whisked flour mixture and beat on low speed until well combined.

Form Dough:

Gradually add the remaining dry ingredients and mix on low until the dough is smooth and well mixed.

Add Mix-Ins:

Add the white chocolate chips and freeze dried raspberries and stir on low speed until they are evenly distributed in the dough.

Shape:

Drop the dough into 2 tablespoon-sized mounds (roughly 40g each) on the parchment-lined trays.

Bake:

Bake each tray at 350°F for 12-14 minutes, or until the edges of the cookies are lightly browned.

Cool:

Let the cookies cool on the tray for 3 minutes, then transfer them to a wire rack to cool completely.

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 178 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 2.3 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 23 mg
• Sód: 56 mg
• Węglowodany Całkowite: 26 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 17 g
• Białko: 2 g