Subway macadamia cookies are a soft and chewy copycat recipes of Subway’s macadamia cookies with white chocolate and macadamia nuts. Such a delicious cookie recipe, and so easy to make! You’ll love these.
What’s so good about subway white chocolate macadamia nut cookies?
You can’t get much better than a combination of white chocolate and macadamia nuts. It’s truly the perfect pairing! Macadamia nuts have such a distinctive flavor and texture.
This recipe for white chocolate macadamia cookies is based on my classic chocolate chip recipe, which I’m convinced is the best cookie recipe!
It’s such an easy cookie dough, and comes together in a flash.
If you like Subway white chocolate macadamia nut cookies, you’ll love this recipe!
What ingredients do you need to make copycat Subway cookies?
Unsalted Butter (softened- no need to melt)
White Sugar
Brown Sugar- Either dark brown or light brown work well, I use whatever I have on hand.
Vanilla: as good an extract as you can find!
Egg: room temperature for easier mixing
Dry ingredients: Flour, baking soda, salt- no need to sift!
White Chocolate chips or chunks: I always like baking with chopped up chocolate or chocolate discs if I can, but otherwise white chocolate chips will work just fine!
Macadamia nuts: I use toasted and salted nuts, they add a whole dimension of flavor and texture.
How to make easy cookies:
Creaming: You need to cream the butter and sugar together really really well. This means a good five minutes on medium speed with a stand mixer until the mixture is light and fluffy. Keep track of the time! I usually use a stand mixer with a paddle attachment, but you can also up make these with one of those old fashioned hand held electric whisk mixer.
Adding the egg and vanilla: and mixing until well combined
Adding the dry ingredients: Lowering the speed of the mixer and then mixing in the dry ingredients until just combined. Don’t worry about some flour streaks. Add the chocolate chips and nuts and mix until just combined.
Should I chill the cookie dough?
Although you don’t specifically need to chill the dough in this recipe, I always like to give it at least a 30 minutes chill in the fridge. During that time, I prep the baking sheets and heat the oven.
The chilling time helps prevent the cookies from spreading while baking, and also gives them a more complex flavor.
You can actually chill the dough for up to 5 days, and bake up cookies on whim!
If short on time, you can even form the dough into balls and stick them in the freezer to harden before baking.
Storing extra cookie dough:
My method for years and years has been to bake only the amount of cookies that I need at that moment in time, and keep the rest of the dough aside for the next cookie craving. Cookie dough will last well in the fridge tightly covered for 5 days.
Cookie dough also freezes SO well.
To freeze the dough, form the chilled dough into rounded cookie dough balls, place them on a baking sheet into the freezer until they’ve frozen individually at which point you can add them all to a large freezer safe bag without them sticking to each other.
Whenever you need, just reach into your emergency cookie dough stash and bake up fresh cookies to enjoy warm. I firmly believe cookies should ALWAYS be enjoyed warm.
Tips for Subway white chocolate macadamia nut cookie success:
-Make sure the butter and eggs are at room temperature, so they cream together properly without lumps.
-Weigh your ingredients (especially the flour) if possible, because that gives much more accuracy with the measurements.
-Don’t let cookie dough enter the oven if the dough is too warm and not firm enough, because that’s a recipe for cookies spreading and thin flat cookies. Chill the dough for at least 30 minutes or even overnight to make sue it holds its shape before entering the hot oven.
-Bake in the middle rack of the oven to ensure even cooking on the bottom and top.
-Take out of the oven when golden brown on the outside and still soft on the inside, they’ll firm up as they cool. Must make sure they are golden brown on the edges, and if you lift one up it should be golden brown on the bottom as well but still soft in the center.
-Use the chocolate you like! If you like milk chocolate, go for it. If you like bittersweet dark chocolate chunks, then you have your answer. My daughter throws in m&ms. It’s a great base dough recipe, so anything works.
-Double the recipe if you want a bigger batch. This batch makes about 16-18 cookies.
-Enjoy warm with a hot cup of coffee or cold cup of milk.
If you liked this recipe, you might like:
No fuss chocolate chip cookies
Oreo Truffle Stuffed Chocolate Chip Cookies
Subway White Chocolate Macadamia Nut Cookies
Ingredients
- 1 stick butter, softened 113 g
- 1/2 cup tightly packed brown sugar, light or dark brown 100 g total
- 1/4 cup white sugar 50 g
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all purpose flour 220 g
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips or chunks 170g
- 1/2 cup coarsely chopped macadamia nuts 60g
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
- Once five minutes is over, add in egg and vanilla and mix until combined.
- In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
- Mix in chocolate chips or chunks and macadamia nuts until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
- While dough is chilling, heat oven to 350F (180C). Portion dough out into heaped 1 tbsp-2 tablespoon sized dough pieces on parchment paper lined baking sheets. Bake for 10-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
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