These Sausalito Cookies are a delectable homemade version of the iconic Pepperidge Farm treat, combining chewy centers with crisp, golden edges. Brimming with rich milk chocolate chunks and crunchy salted macadamia nuts, each bite delivers a perfect blend of sweet and salty flavors. A touch of malted milk powder adds depth, while a sprinkle of sea salt on top elevates the taste to gourmet levels.
Why You’ll Love This Recipe
These cookies are a must-bake for several reasons. First, they mimic the nostalgic flavor of Pepperidge Farm’s famous Sausalito cookies, making them a hit with fans of the original. Second, they’re made from simple pantry staples, yet they offer a bakery-style taste and texture. The combination of malted milk powder and cornstarch results in a tender, chewy interior, while the golden exterior provides the satisfying crunch we all love in a cookie. Plus, the harmony between rich chocolate and buttery macadamia nuts is simply irresistible.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
all-purpose flour
malted milk powder
cornstarch
baking soda
salted butter, softened
light brown sugar, packed
granulated sugar
salt
large eggs, room temperature
vanilla extract
milk chocolate chunks
salted macadamia nuts, coarsely chopped
flaky sea salt, for garnish (optional)
directions
In a medium bowl, whisk together the flour, malted milk powder, cornstarch, and baking soda. Set aside.
In a large bowl, cream together the softened butter, light brown sugar, granulated sugar, and salt until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the milk chocolate chunks and chopped macadamia nuts.
Cover the dough and refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the chilled dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
Remove from the oven and, if desired, sprinkle the tops with flaky sea salt.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Baking Time: 12 minutes
Total Time: 1 hour 27 minutes
Variations
White Chocolate Macadamia: Replace milk chocolate chunks with white chocolate chips for a lighter flavor.
Dark Chocolate: Use dark chocolate chunks for a more intense chocolate taste.
Nut-Free Option: Omit macadamia nuts and add an extra ½ cup of chocolate chunks or replace with dried fruit.
Gluten-Free: Substitute the all-purpose flour with a gluten-free blend designed for baking.
Add Coconut: Mix in ½ cup of shredded coconut for a tropical twist.
storage/reheating
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months. To reheat, warm them in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds to bring back their fresh-baked texture.
FAQs
How close are these to the original Pepperidge Farm Sausalito cookies?
These cookies are very similar in flavor and texture, offering the same balance of chocolate and macadamia with a soft center and crisp edge.
Can I make the dough in advance?
Yes, the dough can be made up to 48 hours in advance and stored in the refrigerator.
Do I need to chill the dough?
Yes, chilling helps develop flavor and prevents the cookies from spreading too much during baking.
Can I freeze the dough?
Absolutely. Scoop the dough into balls and freeze on a tray. Once solid, store them in a zip-top bag for up to 3 months.
What does malted milk powder do in cookies?
It adds a rich, slightly sweet flavor and helps create a tender texture.
Can I use unsalted butter instead?
Yes, just increase the salt in the recipe by ¼ teaspoon to compensate.
Are there alternatives to macadamia nuts?
Yes, try pecans, cashews, or leave them out entirely if you prefer nut-free cookies.
How do I know when the cookies are done baking?
The edges should be golden while the centers appear just set. They will continue to cook slightly on the baking sheet.
Can I make these cookies smaller?
Yes, reduce the dough size and adjust the baking time to 8–10 minutes.
Why sprinkle sea salt on top?
It enhances the flavor contrast between the sweet and salty elements of the cookie.
Conclusion
These Sausalito Cookies are the ultimate homemade treat for cookie lovers looking to replicate a store-bought classic. With their buttery texture, rich chocolate, and nutty crunch, they’re ideal for any occasion—from after-school snacks to holiday cookie trays. Try a batch today and experience the comforting nostalgia and elevated flavor of these beloved cookies.
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