White Chocolate Potato Chip Cookies
White chocolate macadamia nut cookies have long been a bakery favorite, but for families living with tree nut allergies, they're often one of those treats that's simply off-limits. These White Chocolate Potato Chip Cookies capture that same sweet, buttery crunch by swapping the nuts for crispy kettle-cooked potato chips instead. The result is a soft, chewy cookie loaded with creamy dairy-free white chocolate, plenty of sweet-and-salty flavor, and all the bakery-style texture you love—without the tree nuts. They're proof that everyone deserves to enjoy a classic cookie, no matter what's left out.
Ingredients
- 2½ cups all-purpose flour, plus 2 tablespoons
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1¼ cups dairy-free white chocolate chunks or chips
- 2 cups kettle-cooked potato chips, lightly crushed
Instructions
- 1Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Mix in the applesauce and vanilla extract until smooth.
- 2Add the Dry Ingredients
Add the flour, baking soda, baking powder, and salt. Mix just until no streaks of flour remain. Fold in the white chocolate chips. Gently fold in the crushed potato chips, being careful not to crush them too much.
- 3Chill the Dough
Cover and refrigerate the dough for 30 minutes.
- 4Scoop and Bake
Preheat the oven to 350°F and line two baking sheets with parchment paper. Using a large cookie scoop (about 3 tablespoons), portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 11–13 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
- 5Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For bakery-style cookies, gently press a few extra white chocolate chunks and a pinch of crushed potato chips onto the tops of each dough ball.
