Homemade Saulsalito Cookies are a spin on the Pepperidge Farms classic. My recipe makes soft cookies with crispy raw sugar bits, loaded with salty macadamia nuts and creamy milk chocolate!
My husband and I don’t go food shopping together very often at all. I guess I am the primary shopper in the house, although he does stop in from time to time to pick up the essential box of Ring Dings or canned cheese he insists is delicious (ack). But just last week we were grocery shopping together, so romantic, I know, but I’ve found you can sometimes learn a new thing or two about your husband in the food store.
Apparently my husband LOVES Pepperidge Farms Saulsalito cookies. Who knew?
Let me just say that we’ve been married for (almost) 14 years and I have never heard him mention this. The only supermarket cookies he has undying affinity for are Oreos and Nutter Butters. I am 100% sure I have never bought Saulsalitos before, but I took a quick look at the bag and I had to admit they were fairly tempting. So, in the cart they went.
When we got home I ripped the bag open, took a bite and while the cookies were probably something you would love if they’re nostalgic to you in some way, me as a newbie, wasn’t impressed. They could definitely be better. So I made a cookie totally inspired by the Pepperidge Farms classic. And it was everything I wanted it to be.
The original is crispy, but I wanted something softer…so what I did was make a thicker cookie, but used Turbinado Sugar (or Sugar in the Raw) which is a coarser grain to add a crunchy bite throughout. I LOVED the effect that it had on the cookie…soft, yet a little crunchy! The best of both worlds.
And of course the star of this cookie is Macadamia Nuts. I used Salted Macadamias to get that sweet/salty combo I love so much.
And also I ADORE Guittard Milk Chocolate chips. If you ever see them in a store, grab a bag (or 3) and try them in a cookie. Your mind will be blown, they’re so creamy!
The dough comes together in just minutes which is nice.
When I scoop out my dough onto the baking sheet I like to place a few extra chips and nuts on top so they look perfect when they bake!
I mean gorgeous, thick cookies loaded with creamy milk chocolate, salted macadamias and crunchy turbinado sugar bits throughout! You guys are going to LOVE these!
I hope you make these and love them as much as I do!
*This post is not affiliated with Pepperridge Farms in anyway.Print
- 1 cup unsalted butter, room temperature
- 1 cup turbinado sugar (Or Sugar in the Raw)
- 1/4 cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cup all purpose flour
- 2 cup milk chocolate chips, divided
- 1 cup salted macadamia nuts, coarsely chopped, divided
- Preheat oven to 350°F
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars on medium speed for 2 minutes until combined.
- Add in the eggs, vanilla, baking soda and salt and combine for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With the mixer on the lowest setting add in 1 3/4 cup of the milk chips and 3/4 cup of the macadamia nuts.
- Using a large (3 tablespoon) cookie scoop drop the dough onto the prepared baking sheet 2-3 inches apart. Place a few chocolate chips and a few nuts onto the tops of the cookie dough before they bake.
- Bake for 10-12 minutes, until golden at the edges.
- Remove from the oven and allow the cookie to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
store airtight for up to 3 days