I think it may be as good as Subway's
- Carbohydrate 47.3512856253914 g
- Cholesterol 45.1358333333333 mg
- Fat 12.9028579166669 g
- Fiber 0.811343757990882 g
- Protein 3.24084479166778 g
- Saturated Fat 7.74223975000004 g
- Serving Size 1 1 Serving (79g)
- Sodium 88.5143750000386 mg
- Sugar 46.5399418674005 g
- Trans Fat 1.1418595 g
- Calories 314 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream cheese, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in white chocolate chips. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
- Gently press pieces of raspberry in cookie dough rounds
- Bake for 11 minutes. Allow to rest on baking sheet for 1 min then transfer cookies to a wire rack to cool
Limited pantry inventory requires precise ingredient handling to achieve proper structure without excess components. Softening the butter and cream cheese to 65 degrees Fahrenheit ensures smooth emulsification during the creaming phase. Incorporating cornstarch alongside all-purpose flour moderates gluten development, keeping the center tender while edges set firmly at 375 degrees Fahrenheit. Fresh raspberries contain high moisture content which can destabilize dough integrity. Slicing the fruit into quarters and pressing pieces manually onto the exterior prevents excess liquid from bleeding into the batter during baking. For those managing dietary needs, substitute the dairy cream cheese with a firm plant-based alternative using a one-to-one ratio, though baking times may require an extra minute to compensate for added moisture. Bake the portions for precisely 11 minutes until the edges turn pale golden. Allow the batches to rest on the hot baking sheet for exactly 1 minute before transferring them to a wire rack to finish cooling completely.
