Cookies & Cups > Recipes > Cookies > Homemade Sausalito Cookies

Homemade Sausalito Cookies

This recipe for Sausalito Cookies is a homemade spin on the Pepperidge Farms classic. My version makes soft chocolate chip cookies with crispy raw sugar bits, loaded with salty macadamia nuts!

Homemade Sausalito cookies with chocolate chips and macadamia nuts on white parchment paper.

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 Sausalito 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 Sausalitos 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.

A homemade Sausalito cookie is torn in half, revealing gooey chocolate chips.

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.

Raw Turbinado sugar in a metal measuring cup.

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.

Macadamia nuts in a metal measuring cup.

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!

Guittard Milk Chocolate Chips spill out of an unsealed bag.

The dough comes together in just minutes which is nice.

Homemade Sausolito cookie dough in a mixing bowl.

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!

A ball of unbaked Sausalito cookie dough on a mat.

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!

Homemade Sausalito cookies with chocolate chips and macadamia nuts on white parchment paper.

I hope you make these and love them as much as I do!

*This post is not affiliated with Pepperridge Farms in anyway.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Sausalito cookies with chocolate chips and macadamia nuts on white parchment paper.

Homemade Sausalito Cookies

  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Description

This recipe for Sausalito Cookies is a homemade spin on the Pepperidge Farms classic. My version makes soft chocolate chip cookies with crispy raw sugar bits, loaded with salty macadamia nuts!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper and set aside.
  3. 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.
  4. Add in the eggs, vanilla, baking soda and salt and combine for 1 minute, scraping the sides of the bowl as necessary.
  5. Turn the mixer to low and add in the flour, mixing until just combined.
  6. 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.
  7. 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.
  8. Bake for 10-12 minutes, until golden at the edges.
  9. 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.

Notes

store airtight for up to 3 days

Keywords: homemade cookies, chocolate chip cookies, macadamia nut cookies

Want To Save This Recipe?

Find more recipes like this:

Rate this recipe and share a comment

Your email address will not be published.

Recipe rating

I accept the Privacy Policy

20 comments on “Homemade Sausalito Cookies”

Scroll to Top

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!