Classic for a reason, these thin and chewy white chocolate macadamia nut cookies are made in one bowl, don’t need chilling, and bake up perfectly every time.
Photography by Alexandra Daum.
Ultra thin and chewy, with a barely crisp edge, these are the ultimate white chocolate macadamia nut cookies. They’re copycat Subway cookies, with the perfect caramel flavour from plenty of brown sugar and a to-die-for texture.
This recipe makes lots of cookies, so it’s ideal for holiday gifting or freezing for later. If you have multiple baking sheets, get them out for this one!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Add the sugars and butter to a bowl. Beat on high until fluffy. Beat in one egg. Add the second egg. Beat until glossy looking. Add the vanilla. Add the dry ingredients. Mix until just combined. Add the chocolate and nuts. Fold to distribute. Scoop onto a lined baking sheet. Bake until just golden.
Tips and Notes
The baking temperature is lower than normal – this isn’t a typo! It should be low, so that the cookies are extra chewy and don’t brown much.
Chilling isn’t necessary, but you can chill the dough if you want to bake the cookies later. Simply cover the mixing bowl well and refrigerate for up to 24 hours. It will need to warm back up slightly before scooping and baking, but just for 10 minutes or so.
Use an extra large cookie cutter or jar to round out the cookies when they’re fresh out of the oven. When still very hot, simply swirl it around the baked cookies to even out any odd edges.
If you want really crispy white chocolate cookies, bake for 16 minutes rather than 12-14. You’ll end up with old-fashioned snappy, crisp cookies.
Substitutions
If preferred, use white chocolate chips instead of chunks.
The macadamia nuts we use are roasted and salted. Raw works perfectly well, but salted provide a nice counterpoint to the sweet cookies.
To make these dairy free, use a good vegan butter and white chocolate.
More White Chocolate Recipes
Cranberry Pistachio Shortbread with White Chocolate
White Chocolate Mousse
Coconut White Chocolate Truffles
White Chocolate Ice Cream
Blueberry White Chocolate Scones
Recipe
White Chocolate Macadamia Nut Cookies
Classic for a reason, these thin and chewy white chocolate macadamia nut cookies are made in one bowl, don't need chilling, and bake up perfectly every time.
Ingredients
- ¾ cup (170 grams) soft butter
- 1 cup tightly packed (240 grams) brown sugar
- ½ cup (100 grams) sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (300 grams) all-purpose white flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (200 grams) chopped white chocolate
- ¾ cup (150 grams) macadamia nuts
Instructions
- Preheat the oven to 325°F (160°C) and line two large baking sheets with parchment paper.
- Add the butter, brown sugar, and white sugar to a large mixing bowl. Use an electric mixer fitted with the whisk attachments to beat on high speed, for at least 3-4 minutes, or until light and creamy.
- Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
- Sift in the flour, baking soda, and salt. Beat on the lowest speed until just mixed. A few streaks of flour are fine.
- Add the white chocolate and macadamia nuts, and fold in by hand with a spatula to evenly incorporate.
- Scoop even balls of dough onto the prepared baking sheets, 2 tablespoons each. Leave about 6cm (2 in.) between each cookie.
- Bake the cookies for 12-14 minutes, or until the edges are just firm. The cookies won't darken significantly.
- Cool fully on the baking sheets before removing and storing.
- Repeat until all of the cookie dough has been used up.
- Keep the cookies in an airtight container at room temperature for up to three days, or up to a week in the refrigerator. These can be frozen to up to three months.
Notes
The baking temperature is lower than normal – this isn’t a typo! It should be low, so that the cookies are extra chewy and don’t brown much.
Chilling isn’t necessary, but you can chill the dough if you want to bake the cookies later. Simply cover the mixing bowl well and refrigerate for up to 24 hours. It will need to warm back up slightly before scooping and baking, but just for 10 minutes or so.
Use an extra large cookie cutter or jar to round out the cookies when they’re fresh out of the oven. When still very hot, simply swirl it around the baked cookies to even out any odd edges.
If you want really crispy white chocolate cookies, bake for 16 minutes rather than 12-14. You’ll end up with old-fashioned snappy, crisp cookies.
Substitutions
If preferred, use white chocolate chips instead of chunks.
The macadamia nuts we use are roasted and salted. Raw works perfectly well, but salted provide a nice counterpoint to the sweet cookies.
To make these dairy free, use a good vegan butter and white chocolate.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 131mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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