Subways Raspberry Cheesecake Cookies

Makes 16 Subway size cookies (1.7oz raw dough)

Sift the raspberry pieces from one Jiffy Raspberry Muffin Mix 7 oz box. Save the muffin mix for another use.
8 T. butter, softened
4 oz. cream cheese, softened
1/2 c. packed brown sugar
1/2 c. white granulated sugar
1 large egg
1/2 t. vanilla
1 t. raspberry flavoring
1 T. heavy cream
1/2 t. baking soda
3/8 t. salt
4 T. cornstarch
1 1/2 c. flour
1 1/2 c. Hershey's white chocolate morsels

1. Cream butter and cream cheese and both sugars with an electric mixer. Beat in the egg, vanilla, raspberry flavoring and cream. Then beat in the baking soda, salt and cornstarch. Add the flour, stirring by hand until just blended. Stir in the white chocolate pieces and a few of the reserved raspberry pieces.
2. Refrigerate this dough for 2 hours.
3. Preheat the oven to 360 degrees.
4. Weigh the cookie dough to 1.7 oz, and form a ball for each cookie. Place on parchment paper covered cookie sheet. Leave enough room on the cookie sheet because these do spread to Subway size. Refrigerate the remaining dough between pans.
5. Press 8 bits of reserved raspberry bits into the top of each cookie ball.
6. Bake for approximately 12 minutes, turning each pan once. Take out of the oven as soon as the edges just start to brown. Allow to rest on the pan for one minute and pull parchment paper off the cookie sheet to finish cooling.