Imagine biting into a soft, decadent cookie that perfectly mimics the iconic Subway bakery treat - without leaving your home! These white chocolate macadamia nut cookies are more than just a dessert; they're a nostalgic journey that transforms your kitchen into a gourmet bakery. Whether you're craving a sweet afternoon snack or want to impress your friends with a restaurant-quality cookie, this copycat recipe promises bakery-style perfection that will have everyone asking, "Did you really make these yourself?"
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract and eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use high-quality white chocolate chips for the most authentic flavor.
- Chop macadamia nuts into similar-sized pieces for even distribution.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch cookies closely in the last few minutes of baking to prevent over-browning.
- Let cookies rest on the baking sheet for 5 minutes to firm up before transferring.
- For extra indulgence, slightly warm cookies before serving to enhance flavor and softness.
Nutrition Facts
Calories: 188kcal
Carbohydrates: g
Protein: g
Fat: 13g
Saturated Fat: g
Cholesterol: mg
