Go Back

White Chocolate Macadamia Nut Cookies (Copycat Subway Recipe)

These cookies are so simple to make and bake in 10 mins! They are even better than the subway ones and delicious with milk. Chewy, fudgy, soft and crunchy in every bite they are have the perfect balance of salt and sweet with the roasted macadamia nuts and white chocolate chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, cookie, Snack, Sweet tooth
Cuisine American
Servings 18 cookies

Equipment

  • Sauce pot
  • Large mixing bowl
  • Rubber spatula
  • Flat metal spatula
  • Baking tray
  • Baking paper
  • Wire rack
  • Ice cream scoop

Ingredients
  

  • 1 cup browned butter/melted butter cooled
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla extract
  • 2 drops almond extract
  • 2 large eggs
  • 2 and 1/2 cups all purpose flour
  • 1 tbsp corn flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup macadamia nuts dry roasted and chopped
  • 1 cup white chocolate chunks chopped
  • Flakey sea salt for the top

Instructions
 

  • In a sauce pot brown the butter, take off the heat and allow to cool a little.
  • Preheat the oven to 180℃, line a baking tray with parchment paper and set aside.
  • In a large mixing bowl add the browned butter, brown sugar, white sugar, almond extract, vanilla extract and stir the mixture together vigorously until combined and smooth. Add the eggs and beat again until combined.
  • Add the flour, corn flour, baking powder, baking soda, salt, macadamia nuts, white chocolate and stir until combined - make sure there are no dry flour pockets.
  • Scoop the dough onto a baking tray leaving space between each ball and bake for 10 mins, they will still be soft if you press them but that is fine - they will finish cooking in the residual heat outside the oven.
  • Using a flat metal spatula transfer them to a wire rack to finish cooling before serving. Hit them with flakey sea salt while still warm.

Notes

  • Do not over mix the cookie dough - once it is combined you can scoop out the dough and bake immediately.
  • Do not over bake these cookies as they will continue to firm up as they cool down.
  • Let them cool on a wire rack.
  • Chocolate chunks over chips gives puddles and melted chocolate pools.
  • Browning the butter is not necessary but really tastes elite. Find my recipe here.
  • If you don’t have a large oven make sure to bake them in batches.