Subway White Chocolate Macadamia Nut Cookies

Okay, maybe I’ve said that about other cookies, too. But seriously, these cookies are to die for. I never go to a Subway without ordering at least three. The cookies themselves are crispy around the edges and super soft and chewy in the middle. What takes them over the top, though, are the macadamia nuts. These understandably expensive nuts are so rich and buttery! They have a subtle sweetness and creaminess to them, as well. Together with morsels of white chocolate, they create such a wonderful flavor combination. With this copycat recipe, you can enjoy these insanely delicious cookies at home, anytime you crave them. Move over Subway – these copycat cookies are here, and they’re here to stay.

Subway White Chocolate Macadamia Nut Cookies

I swear to God, these copycat white chocolate macadamia nut cookies are better than the original. They’re soft, chewy, crispy – everything you can ask for in cookies. Every bite is packed with chunks of macadamias and chocolate! That’s the stuff. They’re not only cheaper but also, you’ll get to put as many macadamias and chocolate chips as you like. They also freeze well, so if you’re as addicted to these cookies as I am, you’d better double the batch.

Ingredients

All-Purpose Flour – The base of the cookie dough that gives it structure.Baking Soda – The leavening agent that makes the cookies rise.Salt – When there’s sugar, there should always be salt! It contrasts the sweetness of the sugar, resulting in a wonderful flavor balance.Softened Butter – Use unsalted butter for best results. If all you have is salted, omit the salt.Sugar – Cookie recipes that call for a mix of both white and brown sugar are a sure winner.

Brown sugar contains molasses, which gives the cookies a nice, chewy texture. But because it has a deeper, sweeter flavor, you’ll need to balance it out with regular, granulated sugar.

Egg – For binding the ingredients together. Be sure to use a room temperature egg so it incorporates much easier with the rest of the ingredients.Vanilla Extract – The quintessential flavor enhancer in the baking world.Macadamia Nuts – The star of the cookies! They’re expensive, but they’re worth it.White Chocolate Chips – Besides the sweetness, they also make the cookies look so dainty. If you’re fine with your cookies being not all-white, though, you can also use milk, semi-sweet or dark chocolate chips.

Why Are Macadamia Nuts Expensive?

Did you know that macadamia is the most expensive nut? Compared to other nut trees, macadamia trees take longer to bear fruit… 8 years to be exact. They also only grow in certain regions and are a challenge to cultivate and harvest.

How to Make Subway White Chocolate Macadamia Nut Cookies

Prepare the oven and pans: Preheat the oven to 350 degrees Fahrenheit. Line the cookie sheets with parchment paper. If you have silicone mats, even better. These guys ensure your cookies cook evenly. They’ll also prevent the bottoms from over-browning. Measure and sift the dry ingredients: If you have one, use a weighing scale to measure the flour. It’s the most accurate way to get the exact amount you need. If you don’t have a scale, use the spoon and level method. Place the flour into the measuring cup using a spoon, and use the back of a knife or an offset spatula to level it. Sift the all-purpose flour, baking soda, and salt into a bowl. Not only will sifting get rid of lumps, but will also help make the cookies light and airy. Cream the butter and sugars: In a separate, large bowl, add the softened butter and sugars. You’ll use a mix of granulated and brown sugar for this cookie recipe to get the perfect balance of flavor and texture. Beat them together at medium speed for 4 to 8 minutes, or until light and fluffy. This process is called “creaming,” which is commonly applied when making cakes and cookies. It incorporates air into the mixture, making the dough or batter rise into a light and airy baked good. Pro-tip: use a rubber spatula to scrape off the sides of the bowl from time to time. Once creamed, add the egg and vanilla and beat just until well-combined. Combine the dry and wet ingredients: pour the flour mixture into the butter-sugar mixture and beat for just 1 minute, or until the dough is well-combined and you no longer see streaks of flour. Be sure not to over-mix the dough to prevent dry cookies. Add the mix-ins: To get that classic Subway cookie goodness, add chopped macadamia nuts and white chocolate chips. Carefully mix them into the batter using a rubber spatula. In the culinary world, this process is called folding. You’ll want to be very gentle in mixing to avoid over-working the dough. Chill the dough: Because I hate waiting, the recipe below doesn’t require chilling the dough. But it does make the cookies taste better. So if you’re willing to wait, chill the dough for at least 30 minutes. Apart from the improved flavor, it also prevents the cookies from overspreading. If you want to speed things up, chill the dough in the freezer for 20 minutes. Form the dough: A cookie scoop is best because it will yield even sizes. If you don’t have one, just use two spoons. The dough makes about 15-20 cookies, depending on how big or small you form it. I don’t recommend shaping the dough with your hands. This will make the dough warm, which may cause the cookies to overspread. Place the dough balls on the prepared sheets, allotting 1 to 2 inches of space in between. Bake the cookies: just 10 minutes at 350 degrees Fahrenheit and they’re done. They should be lightly brown around the edges, but still super soft in the middle. Cool the cookies: don’t take them out of the sheets just yet. Let them cool for 15 minutes, first. This step is crucial to ensuring that the centers will set properly. Serve with a glass of warm milk and enjoy!

Where Does Subway Buy Their Cookies?

Subway gets its supply from Otis Spunkmeyer. It’s a California-based company that distributes baked goods to clients that range from small-time, family-owned restaurants to large food chains. Otis Spunkmeyer provides Subway with frozen cookie dough, which the staff then thaws and bakes.

As of July 2021, Subway charges $0.69 for a white chocolate chip macadamia cookie.

Tips for the Best Cookies

Measure the flour accurately. The main culprit of dense cookies is too much flour. Don’t just scoop the flour with a measuring cup! This will yield more flour than needed.

The best way to measure is to use a kitchen scale. For this recipe, you’ll need 1 1/2 cups of all-purpose flour, which is 185 grams. If you don’t have a kitchen scale, measure with the spoon and level method. Use a spoon to transfer the flour to the measuring cup, and level it with the back of a knife or an offset spatula.

Use softened, room temperature butter. Melted butter will cause your cookies to spread thinly on the baking sheet.

Forgot to take out the butter from the fridge? Pop it in the microwave for 10 seconds on low power. Problem solved!

Use a room temperature egg. Cold eggs will not mix with the ingredients well.Chop the macadamia nuts into bite-sized chunks. Roast them in the oven for 12 to 15 minutes at 350 degrees Fahrenheit for maximum flavor.Some macadamia cookie recipes call for almond extract. I’m not against it, but I prefer them without.

Macadamia nuts are expensive, so you really want their flavor to shine through. Adding almond extract might overshadow the flavor of the macadamia nuts.

Cream the butter and sugars well. To do this, you’ll beat them together at medium speed until they turn into a light and fluffy mixture.

This process incorporates air into the butter and sugar, making the cookies light and airy. Depending on how powerful your mixer is, this process will take about 4 to 8 minutes. Do not over-mix the batter, otherwise, you’ll end up with dry cookies. Once you add the flour mixture to the creamed butter and sugars, beat for a minute, or just until you no longer see streaks of white in the dough.

I know it’s hard to wait, but if you want better-tasting cookies, chill the dough for at least 30 minutes. 2 hours is better, and overnight is best. Not only will it prevent the cookies from overspreading, but will also yield an even greater flavor.Here’s a shortcut: instead of chilling the cookie dough, freeze it! It cuts the chilling time in half.Bake 1 batch of cookies at a time. This will take longer, but this way, the cookies will bake more evenly. If you want to cook two at a time, rotate the baking sheets midway through.Be sure the oven is preheated before baking the cookies. They’ll only need 10 minutes to bake, so every minute counts.

Place a kitchen thermometer in the oven to ensure that the temperature is accurate. This is especially essential for old ovens. The cookies will be brown around the edges, but the centers will still be super soft. It’s okay – that’s how they’re supposed to look.

You can use the same cookie dough recipe to make other cookies. Feel free to add whatever mix-ins you like. You can’t go wrong with the classic chocolate chips and walnuts.Give your sweet cookies a salty contrast by finishing them off with a sprinkle of flaked salt.Place cooled white chocolate macadamia cookies in a sealed container and store at room temperature for up to 3 days. Uncooked dough can be frozen for up to 3 months. Roll it into balls and place them on a baking sheet and freeze for an hour.

Transfer the balls into a freezer-safe bag. Squeeze out as much excess air as you can and seal. You don’t need to thaw them before baking. Just add 2-3 minutes to the total baking time and voila!