Imagine biting into a soft, decadent cookie that perfectly mimics the famous Subway bakery treat - without leaving your kitchen! These white chocolate macadamia cookies are not just a dessert; they're a nostalgic journey that transforms your home into a gourmet bakery. With a golden, buttery base studded with creamy white chocolate chips and crunchy macadamia nuts, these cookies are about to become your new obsession. Get ready to impress your friends, family, and most importantly, your taste buds with this copycat recipe that's surprisingly simple to make!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 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 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- 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. Be careful not to overmix the dough.
- Fold in the white chocolate chips and chopped macadamia nuts using a spatula, ensuring they are evenly distributed 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 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft but set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can make cookies tough instead of tender.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to rest on the baking sheet for 5 minutes after baking to set their structure.
- For extra indulgence, slightly underbake the cookies for a gooey center.
- Store cookies with a slice of bread to maintain moisture and softness.
- Toast the macadamia nuts briefly before chopping to enhance their rich, nutty flavor.
- Use high-quality white chocolate chips for the most authentic taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
