If you love the white chocolate macadamia nut cookies from Subway then you’ll love this copycat version. These cookies even have a secret ingredient that make them taste just like the originals!
The cookies at Subway are some of my favorites. I really do rank their white chocolate chip macadamia nut cookies as some of the best cookies ever.
A long time ago, I used to work at a company that was pretty far off the beaten path. They actually had two full working kitchens (five microwaves total and two ovens) because there wasn’t much in the way of food except for a Subway and a small Chinese takeaway restaurant. Needless to say, I had a lot of Subway and Chinese food!
I always get a cookie when I go to Subway. I think it’s a form of punishment to leave without getting one! All of Subway’s cookies are so good and I’ve been working on copycat versions for all them.
- Butter: You’ll want to use unsalted butter for this recipe.
- Light brown and white sugar: To sweeten the cookies.
- Vanilla extract: Pure vanilla extract is best for baking.
- Eggs: You’ll need two large eggs for this recipe.
- Powdered milk: This is the secret ingredient in the recipe. This will help give the cookies a more commercial kitchen taste.
- Salt: You’ll need just ½ a teaspoon.
- Baking soda and baking powder: To make the cookies rise.
- All purpose flour: The base of our cookie dough.
- White chocolate chips and macadamia nuts: To add in at the end before forming cookie dough balls.
How to store
You can store these cookies in an airtight container at room temperature for 4 to 5 days.
Can I freeze the cookie dough?
I think freezing the cookie dough is a great option. Form the dough into balls and then freeze in an airtight container or bag for up to three months. Use parchment paper to keep them separated. To bake from frozen, add 2 to 3 minutes to the baking time.
How to make these cookies
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, powdered milk, brown sugar, and white sugar. Stir well.
Add in the eggs and butter. Mix well with a hand mixer until well mixed. Do not over mix. The dough may seem crumbly at first but it should start to mix with help from the hand mixer.
Stir in the nuts and white chocolate chips with a large spoon or spatula. Use a large cookie scoop (about 2.5 tablespoons) to form your cookies.
Place your cookies into the fridge to chill. Chill for 30 minutes.
Bake for 8 to 12 minutes at 350 degrees. Give the dough plenty of room to spread. Let them rest on the baking sheet for about 5 minutes before moving.
- Chilling the dough will help the cookies from becoming too flat and crispy. Don’t skip the chilling.
- Be sure you have the right amount of flour.
- If using salted macadamia nuts, skip the added salt in the recipe.
- The powdered milk will give the cookies an authentic copycat taste.
Other copycat cookie recipes:
- Copycat Subway Chocolate Chip Cookies
- Copycat Chic-Fil-A Cookies
- Copycat Great American Cookies Sugar Cookies
- Copycat Great American Cookies Chocolate Chip Cookies
Copycat Subway White Chocolate Macadamia Nut Cookies
- Hand mixer
- Baking sheet
- cookie scoop
- 8 tablespoons unsalted butter slightly softened, see note below
- ½ cup light brown sugar packed
- ½ cup white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs beaten
- 2 teaspoons powdered milk optional but these will add more fat and protein to your cookies to give them the Subway taste
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¾ cup all purpose flour
- ¾ cup white chocolate chips
- ½ cup roasted macadamia nuts (unsalted) chopped
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, powdered milk, brown sugar, and white sugar. Stir well.
- Add in the eggs and butter.
- Mix well with a hand mixer until everything is well combined. Do not over mix. The dough may seem crumbly at first but it should start to mix with help from the hand mixer.
- Stir in the nuts and white chocolate chips with a large spoon or spatula.
- Use a large cookie scoop (about 2 ½ tablespoons) to form your cookies.
- Place your cookies into the fridge to chill. Chill for 30 minutes.
- Bake for 8 to 12 minutes at 350 degrees. Give the dough plenty of room to spread.
- Let them rest on the baking sheet for about 5 minutes before moving.