White Chocolate and Macadamia Nut Cookies (Just like Subway)

White Chocolate and Macadamia Nut Cookies

by Maureen on April 15, 2012

Thanks so much to all of you who read and commented on my son’s post about Southern BBQ, Georgia Style.  I’m very grateful to you.  If you’re a parent you know what it feels like when your kid does something good, even if they are old kids.  I was thrilled to be able to show him the comments from people who feel the same way I do.  He should start a blog.

He’s promised to do more posts for me from time to time but he says he’s too busy making a living to blog right now.  Anyone need real estate in Atlanta?  Al does real estate developing and sales and would love to hear from you.

It’s been a while since I went to Subway but I have to admit that every time I go there I can’t leave without a white chocolate macadamia nut cookie.  I drove past Subway last week on my way to the shopping center and thought, “surely someone has come up with a clone recipe that I could make myself.”

White Chocolate Macadamia Nut Cookies

Well, folks, someone did. Frankly, LOTS of people did.  I’m so far behind the times.  I looked at a lot of recipes (a LOT of recipes) and decided to work with the one I found on WarmVanillaSugar.com.  I used a few less nuts, more vanilla, sifted the flour, etc but basically it’s her recipe with my changes.

4.9 from 16 reviews
White Chocolate and Macadamia Nut Cookies
I finally made a cookie that taste just like the ones at Subway. I hope you like them.
Recipe type: Dessert
Serves: 36
  • 3¼ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1½ cups unsalted butter, softened
  • 1½ cups firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup white chocolate, chopped (or use white choc chips)
  • 1¼ cups coarsely chopped macadamia nuts
  1. Heat oven to 180C; 350F and grease baking sheets or line sheets with baking paper.
  2. Mix flour, baking soda and salt in a large bown and mix together or sift. (I sifted)
  3. Beat the butter and the sugars until creamy
  4. Add eggs one at a time, beating after each addition
  5. Add vanilla extract and beat again - scrape down the side too
  6. On low speed add the flour mixture a cup at a time and mix well.
  7. Stir in the chocolate and nuts - you don't want to break these down.
  8. Drop by spoonful (or ice cream scoop) on baking sheet and bake for 13-15 minutes, depending upon how chewy you want your cookies. Check your oven, you might need more or less time.
  9. If you like your cookies chewy, keep them in an air tight container.
  10. This makes a lot. I baked 1½ dozen and have enough dough in the fridge for heaps more. I hope you like the cookies!



You might also like:

{ 92 comments… read them below or add one }

Yudith @ Blissfully Delicious April 19, 2012 at 12:22 pm

Hi Maureen, we love this classic combo flavors. Nice job! Love the new blog format as well!!


Nami | Just One Cookbook April 19, 2012 at 5:32 pm

I have been in love with white chocolate and macadamia cookies ever since I tasted my first bite…about 8 years ago or so. Until then I always pick (dark) chocolate chip and refused to eat anything else. I was so wrong. Now this is my favorite cookies and of course I’ll need to make these. Beautiful presentation too!


Erin @ Dinners, Dishes, and Desserts April 20, 2012 at 11:42 pm

I love getting cookies at Subway. I am sure they get them frozen, and all they have to do is put them on a tray and bake them, but they do it well! They are always soft and chewy. Love this copy cat recipe, going to have to give it a try!


Asmita April 21, 2012 at 9:56 pm

Hi Maureen,
I just want to grab these cookies. They look so delicious! I love your presentation too!


Maureen April 22, 2012 at 12:00 am

Aren’t you sweet to say that. Makes me feel pretty good coming from you!


Kiran @ KiranTarun.com April 22, 2012 at 1:20 am

One of my favorite cookies!!! Love macadamia nuts :)


Barbara @ Barbara Bakes April 29, 2012 at 10:07 pm

I pinned this recipe. Can’t wait to give it a try.


Maureen April 29, 2012 at 11:08 pm

I hope you like the cookies, Barbara!


Cattie June 7, 2012 at 11:57 pm

AMAZING! Bake them for 13 minutes and they are PERFECT.


Maureen June 23, 2012 at 3:08 pm

Thanks, Cattie!! Lovely of you to leave the comment. I love these cookies!


Amanda Wanda June 23, 2012 at 7:21 am

I cannot wait to try these cookies!


Maureen June 23, 2012 at 12:51 pm

I hope you like them!


Frida June 29, 2012 at 10:08 pm

I’m gonna try and make these cookies, but I have some questions before I begin. In the list of ingredienses you mention brown sugar and granulated sugar, but in the instructions they are never mentioned. So my question is if and when these ingredienses are supposed to be put into the mix?



Maureen June 29, 2012 at 10:29 pm

Hi Frida,

Mix the butter and the sugars together until creamy. That should sort it out for you! :)


Jan October 11, 2012 at 8:23 am

Hello Maureen and thank you for what sounds like the perfect recipe for the White Chocolate Macadamia Nut Cookies! My husband and I just returned from a trip to Hawaii, and after visiting one of Hawaii’s beautiful botanical gardens where they allowed us to pick up as many fallen Macadamia Nuts as we wanted! My husband has painstakingly cracked open these wonderful ripe nuts and now I have the perfect recipe to try!! Yum! Can hardly wait to taste these! Thank you for posting this great recipe!
Jan- Arizona


Maureen October 11, 2012 at 10:14 am

I applaud your husband’s tenacity for getting those nuts open. I’ve got a little macadamia nut hammer that works beautifully but it would be tough with a hammer to keep the nuts whole. I hope you try these cookies!


aaron October 21, 2012 at 4:44 am

Aloha! My family and I loved this recipe. We used fresh crushed hawaii macadamia nuts from a local farm out here, and the recipe turned out sooo good! mahalo for this blog:)


Maureen October 21, 2012 at 11:00 am

Thanks Aaron! I’m sure your macadamia nuts are as good as the ones growing nearby. :) I “liked” you on Facebook.


Stephanie October 27, 2012 at 2:09 am

Thank you for sharing this recipe. My 2nd attempt at making white chocolate macadamia nut cookies ever , this time with this recipe. My 3 boys and husband loved it, and had a few before making their way to the indoor skydiving tunnel. I’m encouraged by their response to try my hand at baking other cookies/cakes.


Maureen October 27, 2012 at 10:30 pm

I’m thrilled that you enjoyed them, Stephanie!


Chef Mona November 19, 2012 at 11:32 am

These are the BEST! Ever. seriously.


Maureen November 19, 2012 at 12:40 pm

Mona! I think I love you! :)


Jessica Willard December 6, 2012 at 4:59 am

I am trying to find a White Chocolate Chip Macadamia recipe for cookie cutters, will this work? I am a new baker and I know it’s simple to do chocolate chip or sugar cookies but would really like to do White Chocolate Chip Macadamia Nut. Thank you:)


Maureen December 6, 2012 at 10:41 am

No, I don’t think this recipe would work for roll-out cookies, sorry. Unless the nuts were really small you’d have a tough time rolling them out.


cookielicious February 7, 2013 at 11:32 am

This is by far the best cookie I have ever made. I knew I had the perfect cookie once the cookie dough came together. It wasn’t doughy or dry, just PERFECT! The end result was decadent. I would make this cookie again…very soon! The downside is that these are very addictive..one isn’t always enough..or two or three or four!


coffee February 20, 2013 at 5:55 am

Thanks for sharing your thoughts about white chocolate and macadamia nut cookies.
coffee recently posted..coffee


Deepa March 14, 2013 at 11:01 am

Hi Maureen,

Thanks for the lovely recipe. I tried them out yesterday (I substituted Self Rising Flour for AP Flour knocked off baking soda and salt and replaced EnerG Egg Replacer for 2 Large Eggs). However my cookies turned out to be super crunchy, crispy flat and not chewy and soft like the ones served in subway. I have some more cookie dough left. Where do u think I went wrong ?



Maureen March 16, 2013 at 4:17 pm

If you used baking soda instead of baking powder in the flour, that would do it :)


Roxanne March 26, 2013 at 2:17 pm


I made these cookies last night and they are unbelievable. They are exactly like Subway if not better. I only cooked them about 11 min and they are soft and chewy. I will definitely be adding your recipe to my collection. Thank you!



Maureen March 26, 2013 at 5:01 pm

I’m so glad you made them. Now I’m craving them all over again. :)


JANE July 9, 2013 at 9:25 pm

Hi, found you on a google search, wanted to make these cookies for my hubby as they are is fave!!! They are soft and very yummy, just like subway cookies. I got 48 cookies from this recipe. I will need to share them with some friends hehehe


Maureen July 9, 2013 at 10:28 pm

I know what you mean, Jane. I’ve even tried freezing them and you know what? You CAN eat them frozen. :)


Beryl September 17, 2013 at 11:30 am

I want to try this recipe-they look and sound awsome. I got a great deal on some dried raspberries. Can I add these without making any other changes??? Thanks for your help.


Maureen September 17, 2013 at 10:29 pm

You should be able to add anything to this recipe!


Beryl September 17, 2013 at 11:35 am

I would like to try these cookies as they look and sound delicious. I got a great deal on some dried raspberries-could I ass these without changing any of the other ingredients???? Thanks for your help.


Maureen September 17, 2013 at 6:16 pm

yes, just add in whatever you want.. this dough is very accepting of other ingredients.


Kara November 17, 2013 at 6:32 am

If I substituted salted butter for the unsalted, would I need to drop the 1 tsp of salt called for in the recipe?


Maureen November 17, 2013 at 11:13 am

Hi Kara, there’s not a teaspoon of salt in that amount of butter, so I’d cut it back by half a teaspoon and you should be right.


Cher February 11, 2014 at 5:55 am

I can’t wait to try this recipe! Can you please confirm whether it uses baking soda or baking powder? Thanks!


Maureen February 11, 2014 at 9:05 am

It’s baking soda (bi-carb). Baking powder makes cookies cakey and high and baking soda makes them flattish. I wanted cookies like Subway – flat – so it’s baking soda.


Leave a Comment

Rate this recipe:  

Current ye@r *

CommentLuv badge

{ 1 trackback }

Previous post:

Next post: