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.
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.
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Homemade Sausalito Cookies
- 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
- 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
- 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.
Notes
store airtight for up to 3 days
Keywords: homemade cookies, chocolate chip cookies, macadamia nut cookies
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
★★★★★
So glad you liked these! They are one of my most underrated recipes!
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.
★★★★★
SO glad you liked them!!
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!
Do you ever need to buy cookies in your house with all the glorious baking you do?
haha, I don’t need to, no…but my boys do love their Oreos 🙂
I like when I print the recipe, the picture appears next to it 🙂
Thanks!! That’s a new feature on my site 🙂
Just curious but did hubby like your version better??? Love your recipes????Thanks, Patricia
HA! He DID!!
No chilling first?
Nope!
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?
YES! April 12th 🙂 It’s available for pre-order now on Amazon and wherever books are sold 🙂
These are great cookies, and one of our staples during the holidays. Love them