White Chocolate & Raspberry Cheesecake Cookies

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



If you are a fan of Millie's Cookies or Subway cookies, then you will love these. These cookies include a secret ingredient of Bread Flour make them extra soft and chewy, just like the ones you love. With the classic flavour combination of white chocolate and raspberry, along with the extra gooey centre from the cream cheese filling these cookies are incredibly moreish. 


  1. Place the flours, baking powder, bicarbonate of soda and salt in a bowl and gently mix together with a spoon or hands to blend. 

    • 250g Plain White Flour
    • 250g Strong White Bread Flour (we like Allinson)
    • 1½ tsp Bicarbonate of Soda
    • 1½ tsp Baking Powder
    • A pinch Sea Salt
  2. In a seperate bowl, beat together the softened butter and cream cheese cheese, before adding in the sugars and vanilla extract. Beat on a medium speed until light and fluffy in consistency. This might take a few minutes.

    • 180g Unsalted Butter (Softened)
    • 120g Cream Cheese (softened)
    • 300g Unrefined Light Muscovado Sugar (We Like Billington's)
    • 200g Unrefined Golden Caster Sugar (we like Billington's)
  3. Beat together the eggs and vanilla extract then pour in to the butter mixture and continue to mix together. 

    • 2 Eggs (Free Range, Large)
    • 1½ tsp Vanilla Extract (We Like Nielsen Massey)
  4. Sprinkle in the white chocolate chips and raspberry chunks and fold these into the mixture with a spoon. Place the bowl in the fridge for at least 30 minutes to firm up. 

    • 300g White Chocolate Chips
    • 80g Raspberry jelly sweets (chopped into small cubes) (we used Bear Raspberry Pure Fruit YoYos)
  5. Preheat the oven to 160°c (Gas Mark 3) and line two baking trays with greaseproof paper. You will need to bake these cookies in batches.

  6. Remove the cookie dough from the fridge and if firm enough, scoop out a spoonful of mixture and roll into a ball the size of a golf ball. Place onto the tray and flat a little, not completely flat. Allow plenty of space between each ball as the cookies will spread out in the oven. 

  7. Bake the cookies for 12-14 minutes or until golden in colour. Allow to cool for a few minutes on the baking tray before transferring to a cooling rack. Repeat with the remaining dough until it has all been baked. 

  8. If you don't want to make a large batch of cookies, you can freeze any remaining cookie dough. Scoop the dough onto a sheet of cling film then pat down to a flat circle (this will save you space in your freezer) Double wrap and store in your freezer until you are ready to bake more cookies. Allow to thaw a little before baking with the dough next time. 

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