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white chocolate macadamia nut cookies on parchment paper
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5 from 1 vote

Copycat Subway White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are soft and chewy. They are just like Subway white chocolate cookies---actually, they are better!
Course Dessert
Cuisine American
Keyword bakery style, chewy, macadamia nut, soft, subway, subway cookies, white chocolate macadamia
Prep Time 10 minutes
Cook Time 9 minutes
chill 1 hour
Total Time 1 hour 19 minutes
Servings 30 cookies
Calories 160kcal

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.

Video

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

Calories: 160kcal