Homemade Sausalito Cookies

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

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!

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.

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Homemade Sausalito Cookies

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


Scale

Ingredients:

  • 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

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Cassie
Oct 21, 2020 8:18 pm

These just became my new favorite cookie! Thank you for sharing.

don silverstein
Mar 13, 2020 10:53 am

This really a great recipe on it’s one, no need say it’s a copycat or something like that, although it is. You see others online, some are Chocolate chip cookies with Macadamia nuts. I really like the Turbinado sugar in it. It really is nice when you bite into it. This is going into my Top 10 cookie list. Thanks

Lauren, an expat in Kenya
Jul 6, 2019 7:24 am

I like making cookies. A lot. And this may be my new favorite recipe. That’s a REALLY BIG DEAL. I love the way these turned out soft AND crunchy, perfectly balanced, not too sweet and not too salty. Is there such a thing as a perfect cookie? This one may just be it.

Nicole
Mar 9, 2016 1:54 pm

I tried these out on my family- they were a hit! I definitely love that this version is soft, instead of the traditional Saulsalito crunchy. It was a definite improvement. Thank you for your experimentation.

Yum! These look way better than the store bough Pepperidge farm version!

Feb 5, 2016 4:51 pm

Do you ever need to buy cookies in your house with all the glorious baking you do?

Donna
Feb 5, 2016 1:35 pm

I like when I print the recipe, the picture appears next to it 🙂

Patricia
Feb 4, 2016 4:50 pm

Just curious but did hubby like your version better??? Love your recipes????Thanks, Patricia

Heidi
Feb 4, 2016 4:10 pm

No chilling first?

Iram
Feb 4, 2016 12:46 pm

OMG, you have made my day. These were a childhood treat. I love this.

I cant wait for your book to come…it’s April right? Thats when they get released?

Feb 4, 2016 11:06 am

These are great cookies, and one of our staples during the holidays. Love them

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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