Description

Craving the buttery, chocolatey crunch of Pepperidge Farm Sausalito Cookies? This easy copycat recipe delivers perfectly chewy cookies with crisp edges, packed with milk chocolate chunks and salted macadamia nuts. A homemade take on a classic favorite that’s even better fresh from the oven!
Keywords: Sausalito Cookies, Pepperidge Farm Copycat, milk chocolate macadamia cookies, homemade Sausalito cookie recipe, chewy chocolate nut cookies

Ingredients

2 1/2 cups all-purpose flour (312g)
2 tablespoons malted milk powder (14g)
2 tablespoons cornstarch (16g)
1 teaspoon baking soda (6g)
1 cup salted butter, softened (227g)
1 cup light brown sugar, packed (215g)
1/2 cup granulated sugar (100g)
1 teaspoon salt (6g)
2 large eggs, room temperature
1 tablespoon vanilla extract (15ml)
1 1/2 cups milk chocolate chunks (255g)
1 1/2 cups salted macadamia nuts, coarsely chopped (180g)
Flaky sea salt, for garnish (optional)

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Instructions

In a medium bowl, whisk together flour, malted milk powder, cornstarch, and baking soda.
In a large bowl, cream butter, brown sugar, granulated sugar, and salt until light and fluffy.
Mix in eggs and vanilla extract until fully incorporated.
Gradually stir in dry ingredients until just combined.
Fold in chocolate chunks and macadamia nuts.
Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop dough into 2-tablespoon balls and place 2 inches apart on the baking sheet.
Bake 10–12 minutes, until edges are golden and centers are set.
Optional: Sprinkle with flaky sea salt right after baking.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Malted milk powder adds a unique, nostalgic depth to the cookies—don’t skip it!
Chilling the dough helps control spread and enhances flavor.
You can substitute dark chocolate chunks if you prefer a richer taste.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American