Subway White Chocolate Macadamia Cookie Recipe
Create Subway's luxurious white chocolate macadamia nut cookies at home. These buttery cookies are studded with creamy white chocolate and crunchy macadamia nuts for an indulgent treat.
Contains Allergens
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Why you'll love it
The White Chocolate Macadamia cookie is Subway's premium cookie offering, combining rich white chocolate with buttery macadamia nuts for a sophisticated flavour profile. This cookie appeals to those seeking something a bit more refined than the classic chocolate chip, offering a perfect balance of sweet white chocolate and the distinctive crunch of macadamia nuts. The cookies have a slightly crisp exterior that gives way to a soft, buttery centre packed with indulgent mix-ins. This homemade version captures that bakery-quality taste and texture, bringing the Subway experience to your kitchen.
About the original
Subway introduced the white chocolate macadamia cookie as a more upscale alternative to their traditional offerings, targeting customers with more sophisticated taste preferences. The combination of white chocolate and macadamia nuts has long been associated with premium baked goods, and Subway successfully brought this bakery favourite to the fast-food environment.
This cookie variety demonstrates Subway's commitment to offering diverse options that cater to different taste preferences. While it's priced slightly higher than basic cookie varieties in some markets, it remains a popular choice for customers looking to treat themselves to something special with their meal.
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Ingredients
- 220 g Plain flour
- 1 tsp Arborio rice
- ½ tsp Baking soda
- ¼ tsp Salt
- 65 g Granulated sugar
- 125 g Light brown sugar — packed
- 110 ml Vegetable oil
- 60 ml Milk
- ½ tsp Vanilla extract
- 100 g White chocolate chips
- 60 g Macadamia nuts — roughly chopped
Method
Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
In a large bowl, sift together the plain flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a separate large bowl, whisk together the white sugar and light brown sugar. Add the vegetable oil and whisk vigorously for about 1 minute until well combined and slightly emulsified.
Add the milk and vanilla extract to the sugar mixture and whisk until fully incorporated and smooth.
Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until just combined. Don't overmix – it's fine if there are a few small lumps.
Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
For thicker cookies, cover the bowl and refrigerate the dough for 1 hour. Otherwise, proceed directly to baking. Using a cookie scoop or spoon, form 12 equal-sized dough balls and place them on the prepared baking sheet, spacing them about 5cm apart.
Bake for 10-12 minutes until the edges are lightly golden and set. The centres should still look slightly soft. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Toast the macadamia nuts lightly in a dry pan before chopping for enhanced flavour and crunch.
- This recipe uses oil instead of butter, which creates a slightly different texture – more crisp on the outside while maintaining a soft centre.
- Don't skip the chilling step if you want thicker, bakery-style cookies. The cold dough spreads less during baking.
- White chocolate can burn easily, so watch your cookies carefully during the last few minutes of baking.
FAQs
- Can I substitute the macadamia nuts?
- Yes! Pecans, walnuts, or cashews work well as substitutes, though they'll give a different flavour. Macadamias have a unique buttery taste that's hard to replicate, but these alternatives are delicious in their own right.
- Why does this recipe use oil instead of butter?
- Oil creates a slightly different texture than butter – these cookies are a bit crisper on the outside while staying soft inside. It also makes the recipe easier since you don't need to soften butter or worry about overmixing.
- Can I make these dairy-free?
- Yes! Use a plant-based milk and dairy-free white chocolate chips. The texture will be virtually identical to the original recipe.
Nutrition (per serving)
| Calories | 295 kcal |
|---|---|
| Protein | 3.5 g |
| Fat | 16 g |
| Carbs | 36 g |
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