Copycat Subway White Chocolate Macadamia Nut Cookies

Ingredients

• 0.75 cup butter (softened)
• 0.5 cup granulated sugar
• 0.75 cup brown sugar
• 1 egg (room temperature preferred)
• 1 egg yolk (room temperature preferred)
• 1 tbsp light corn syrup
• 1 tsp molasses (about)
• 2 tsp vanilla extract (about)
• 2.25 cup all-purpose flour (fluff before measuring so it is not packed into the cup)
• 2 tbsp powdered milk
• 0.5 tsp baking soda
• 1 cup white chocolate chips
• 0.75 cup macadamia nuts (chopped)

Steps

1. 1

   Cream the softened butter, granulated sugar, and brown sugar together just until combined, about 45 seconds. Stop when there are no large chunks of butter or sugar.

2. 2

   Add the egg and egg yolk. Room-temperature eggs are preferred, though the creator notes they do not have to be.

3. 3

   Add the light corn syrup, molasses, and vanilla extract. Mix until smooth.

4. 4

   Add the all-purpose flour, powdered milk, and baking soda. Mix until a dough forms; switch to a spatula if needed.

5. 5

   Add the white chocolate chips and chopped macadamia nuts. Fold them into the dough.

6. 6

   Scoop the dough into equal portions using a medium cookie scoop and place them on a parchment-lined baking sheet. If the dough is not firm because the butter was melted or softened in the microwave, refrigerate the dough for about 30 minutes first.

7. 7

   Bake in an oven preheated to 325°F (163°C) for 10–12 minutes, until the edges are lightly browned. The creator showed the cookies after 11 minutes.

8. 8

   Let the cookies cool on the baking sheet for a little while, then serve once cooled.

Notes

The transcript does not specify a yield; 18 cookies is an estimate. The creator recommends chilling the dough for about 30 minutes only if it is not firm after using melted or microwave-softened butter.

Nutrition per serving

• dessert
• cookies
• American
• baked
• vegetarian