These white chocolate macadamia nut cookies are soft and chewy. They look and taste just like Subway white chocolate macadamia nut cookies—actually, they are better!
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Perfectly chewy and golden white chocolate chip cookies that rival any sold at your local Subway store. Make your own copycat version with this recipe! These cookies soften as they sit and are even better on day 2!
COPYCAT SUBWAY White CHOCOLATE Macadamia Nut COOKIES
I’ve been on a chocolate chip cookie kick for the past couple of years. Making my own versions of popular recipes or making the recipes that popular companies have graciously shared with the masses (Double Tree, Disney, etc.). One of my favorite copycat recipes that I came up with was for the classic chocolate chip cookies from Subway.
I have copycat versions of Subway’s double chocolate chip cookies, and their double chocolate chip cookies and today I’m sharing a recipe for their white chocolate macadamia nut cookies. They are incredibly soft, chewy and delicious.
Most restaurant chains that sell cookies get them from a larger manufacturer like Otis Spunkmeyer. They are shipped in frozen cookie dough balls and baked on-site for a fresh-baked taste. Unfortunately, they don’t share their exact recipe, but through a bit of trial and error I was able to come up with a version that I think is “chef’s kiss”. I did a side-by-side taste test with a cookie that I bought from Subway and honestly, I think they are BETTER. Just as soft and chewy, but with a better depth of flavor—and they are HOMEMADE.
CHEWIEST White CHOCOLATE CHIP COOKIES
I know that I am going to get comments on using corn syrup, but if you want a super chewy cookie, a tiny amount of corn syrup will give that to you. This recipe calls for 3 Tablespoons, which is hardly any. Another technique that I use to create a chewy cookie is to slam the baking sheet against the counter during and after baking. This causes the cookies to deflate, slightly, creating a soft center.
The cookies will start out with crisp bottoms, but as they sit they’ll soften up considerably —even more so on day 2.
COPYCAT SUBWAY COOKIE INGREDIENTS
- Butter: I always bake with salted butter, but you can use unsalted butter if you’d like.
- Oil: I used vegetable oil, but canola can be used as well.
- Sugar: I used a combination of light brown sugar and white granulated sugar.
- Eggs: for richness and texture.
- Vanilla extract: Have you tried making your own vanilla extract? It’s easy to do and delicious to add to baked goods.
- Molasses: Just a little for a boost of flavor, but you can omit it if you’d like.
- Corn Syrup: Creates a chewier cookie.
- Salt and Baking Soda: For leavening.
- Flour: I used all-purpose flour. You can also use bread flour if you’d like.
- White Chocolate Chips: The Subway cookie nutritional info says that they use semisweet chocolate chips so that is what I used. You can use milk chocolate chips or dark chocolate chips if you’d like.
- Macadamia Nuts: chopped.
HOW TO MAKE SUBWAY White CHOCOLATE Macadamia Nut COOKIES
(scroll down for printable version)
- Cream butter and sugars together using a stand mixer or with an electric hand mixer. Add oil and mix thoroughly.
- Beat in eggs, vanilla extract, molasses, and corn syrup.
- Add salt and baking soda. Mix in flour until dough forms.
- Mix in white chocolate chips and chopped macadamia nuts.
- Cover the bowl of cookie dough with plastic and chill in the refrigerator for 1-2 hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
- Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 3 times. Bake for an additional 4-5 minutes, until the tops are golden.
- Remove the cookies from the oven and bang the baking sheet against the counter 1 more time. Note: cookies will bake for a total of 10 minutes (6 minutes then an additional 4-5 minutes).
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cookies will soften as they cool, even more so on day two.
These white chocolate macadamia nut cookies are soft and chewy. They are just like Subway white chocolate cookies—actually, they are better!
TIPS AND TRICKS
- Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn’t warm up again.
- Cookies will start out crispy around the edges, but soften significantly as they sit.
- Bake on light-colored baking sheets for best results. If you use dark metal sheets you’ll need to watch closely to make sure that the cookies don’t brown too quickly.
- Allow the cookies to cool completely then wrap them in plastic or store them in an airtight container to keep them soft.
- Cookies will stay soft and chewy for days, but if you’d like to warm them up you can do that for a few seconds in the microwave.
Copycat Subway White Chocolate Macadamia Nut Cookies Recipe
Copycat Subway White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 cup butter room temperature
- 1/3 cup oil canola oil or vegetable oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon molasses optional
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 1/2 cups white chocolate chips
- 1/2 cup macadamia nuts chopped
Instructions
- Cream butter and sugars together until mixed. Add oil and mix thoroughly.
- Beat in eggs, vanilla extract, molasses, and corn syrup.
- Add salt and baking soda.
- Mix in flour until dough forms.
- Mix in white chocolate chips and nuts.
- Cover bowl and chill for 1 hour.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
- Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 3-4 times. Bake for an additional 4-5 minutes, until the tops are lightly golden.Remove the cookies from the oven and bang the baking sheet against the counter 2-3 more times.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cookies will soften as they cool, even more so on day two.
Notes
- Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn't warm up again.
- Cookies will start out crispy around the edges, but soften significantly as they sit (even more so on day 2).
- If you don't bang the cookie sheets the cookies will be puffier and not flatten as much.
- Molasses is optional but adds a great depth of flavor. 1-2 teaspoons is plenty since a little goes a long way.
- Corn syrup is what gives the cookie a soft and fudgy texture similar to Subway and other restaurant cookies. You can omit it, but it will change the consistency to that of a regular chocolate chip cookie.
- Store cookies in an airtight container or wrap them individually in plastic. Cookies will stay soft and fresh 3-5 days.
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
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