Do you love Subway's white chocolate macadamia cookies, and you want to recreate them at home? They are fun and easy to make, and taste even better than the real thing!
If you love cookies, you'll definitely want to check out my recipe for Panera's chocolate chipper cookies and Panera kitchen sink cookies.
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Ingredients
Curious what's in these white chocolate macadamia cookies? Subway's ingredients are mostly good, but they still contain some stuff that isn't as healthy as making them yourself. Let's explore what's in this copycat recipe.
- Flour: All-purpose is all you need here. Some people use bread flour in their copycat Subway cookies, but that would make them too tough.
- Leaveners: I'm using a combination of baking powder and baking soda. The soda will react with the brown sugar to help them rise in the oven.
- Sweeteners: Using a 50-50 blend of white sugar and brown sugar provides sweetness and chewiness.
- Fat: Melted unsalted butter provides a soft, chewy texture and rich flavor to the dough.
- Binder: Two large eggs add richness and help hold the dough together.
- Flavorings: A touch of salt helps balance the sweetness, and some vanilla extract deepens the flavor.
- Mix-Ins: Coarsely chopped macadamia nuts and white chocolate chips add crunch and texture.
Questions
Subway says that there are 220 calories per cookie. There's 273 calories per cookie in our copycat recipe. For full nutrition information, scroll to the end of the recipe card.
Otis Spunkmeyer has been supplying Subway with cookie dough for many years. The dough comes frozen to each restaurant, then the employees allow it to thaw and then bake it fresh.
As of July 2021, a white chip macadamia nut cookie costs $0.69 according to the Subway app. Prices are subject to change based on the location.
You can freeze the dough before it's baked or after the cookies have fully cooled. Seal baked ones inside a freezer zip-top bag and freeze for up to 1 month.
Raw dough should be pre-portioned and flash frozen on parchment-lined cookie sheets, then placed in a freezer zip-top bag and frozen for up to 3 months. Let the cookies thaw completely before baking, as baking from frozen will make them too thick.
How to Make
Gather the ingredients for the white chocolate macadamia nut cookies. Melt the butter in the microwave.
Whisk the flour, baking powder, baking soda, and salt together and set aside.
Beat the melted butter and two kinds of sugar together until smooth.
Crack in the eggs and pour in the vanilla. Add a couple large spoonfuls of flour to prevent curdling and mix on medium speed until well blended.
Gradually add the remaining flour mixture while the mixer is running on low speed.
Stir in the white chocolate chips and the macadamia nuts until they're evenly distributed.
Place 2-tablespoon sized balls of dough (50g) on a large, parchment-lined cookie sheet. Use your fingers to flatten each ball, which will make the cookies thinner.
Bake at 350°F for 12 minutes per tray, or until the edges of the cookies are lightly browned. Let them cool for 2-3 minutes on the tray, then transfer them to a wire rack to cool completely.
Enjoy these Subway copycat white chocolate macadamia nut cookies!
Variations
- Vegan: Use melted vegan butter, vegan white chocolate chips, and a vegan egg replacement, such as a flax egg or ¼ cup applesauce per egg. Experiment to see which vegan egg substitute you like the best for this recipe.
- Gluten Free: Use your favorite measure-for-measure gluten free flour. I recommend reputable brands like Bob's Red Mill and King Arthur Flour. Always double check that all your other ingredients haven't been cross-contaminated with gluten.
Pro Tips
- Set yourself up for success. Use a kitchen scale to measure the solid ingredients easily and accurately, and calibrate your oven with an oven thermometer to ensure it's at the right temperature.
- Be careful not to overmix the dough, or it will be tough.
- Use light colored sheet pans rather than dark ones, as it will help the cookies cook better. (Pizza stones also work great.) Don't skip lining the pans with parchment, as it provides additional insulation and makes cleanup easy.
- Flatten each ball before baking. This encourages the dough to spread in the oven, keeping the cookies a nice thickness while maintaining their soft, chewy texture.
- Bake each tray by itself in the middle of the oven. Baking more than one pan at a time in a conventional home oven will compromise the bake for both trays.
Other Cookie Recipes You'll Love
- Panera Chocolate Chipper Cookies
- Panera Lemon Drop Cookies
- Vegan Snickerdoodles
- Vegan Gingersnaps
- Earl Grey Shortbread
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Recipe
Subway White Chocolate Macadamia Nut Cookies
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 lage eggs
- 2 teaspoons vanilla extract
- 1 cup macadamia nuts, coarsely chopped
- 1 cup white chocolate chips
Instructions
- ine two 11x17-inch light colored cookie sheets with parchment paper and preheat the oven to 350°F. Melt the butter in a microwave-safe bowl on high for 45-60 seconds, making sure it's covered with paper towel to reduce explosions. Coarsely chop the macadamia nuts with a sharp knife.
- Whisk together the flour, baking powder, baking soda, and salt until well combined, then set aside.
- Place the melted butter and the two sugars into the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the mixture is combined, about 1 minute.
- Add the eggs and vanilla extract along with a couple large spoonfuls of the flour mixture, and beat until well mixed.
- Add the remaining dry ingredients and mix on low speed until the dough is smooth.
- Dump in the coarsely chopped macadamia nuts and the white chocolate chips and stir on low speed until they are evenly mixed.
- Drop 2 tablespoon-sized scoops of dough (50g per cookie) onto the prepared trays, placing six per tray. Flatten each one slightly with your fingers, or they will be a little too thick.
- Bake each tray at 350°F for 12 minutes, or until the edges of the cookies are lightly browned.
- Let the cookies cool for 2-3 minutes on the tray, then transfer them to wire racks to cool completely.
Notes
- Set yourself up for success. Use a kitchen scale to measure the solid ingredients easily and accurately, and calibrate your oven with an oven thermometer to ensure it's at the right temperature.
- Don't have a stand mixer? A hand mixer will work fine to mix up the dough, but stir in the chips and nuts with a flexible spatula to avoid overloading the motor.
- Use light colored sheet pans rather than dark ones, as it will help the cookies cook more evenly. (Pizza stones also work great.) Don't skip lining the pans with parchment, as it provides additional insulation and makes cleanup easy.
- Flatten each dough ball before baking. This encourages the dough to spread in the oven, keeping the cookies a nice thickness while maintaining their soft, chewy texture.
- Bake each tray by itself in the middle of the oven. Baking more than one pan at a time in a conventional home oven will compromise the bake for both trays.
Alex
These cookies are crisp and the nuts are crunchy. The texture is nice, too.
Emma
Thank you, Alex! I'm glad that you found these cookies tasty.
Beth
These are soft cookies with a delicate deliciousness. The nuts add crunchiness, and the chocolate chips provide a burst of yumminess. These are really good cookies!
Emma
Thank you so much, Beth!