To Market We Go!

Join the ladies of River Road Recipes this Saturday, September 30 at the Red Stick Farmer’s Market from 8:00 am until noon.  We will have all four of our books in stock, including the newly reprinted River Road Recipes III. Stop by our both at the market on the corner of Fifth and Main in downtown Baton Rouge to sample one of our Potato Chip Cookies or Pecan Pie Muffins and get an early start on your holiday shopping.


Potato Chip Cookies

This sweet and salty treat is found in River Road Recipes II: A Second Helping on page 210.


Photograph by Aimee Broussard 

Prep Time: 15 minutes

Cook Time: 8 to 12 minutes

Level of Difficulty: Medium

Servings: 9-10 dozen


  • Measuring cups and spoons
  • Wooden spoon
  • Mixing bowl
  • Electric mixer (optional)
  • Cookie sheet



Photograph by Lauren De Witt

  • 2 cups (4 sticks) butter (note: best with butter, but margarine and butter flavoring may be used)
  • 1 cup sugar
  • 3 cups flour
  • 2 teaspoons vanilla
  • 1 1/2 cups crushed potato chips (such as Lay’s Original)
  • Powdered sugar (to taste)


  1. Gather kitchen tools and ingredients. Preheat your oven to 350°. Using an electric mixer or by hand (phew!) beat the butter until light and fluffy. This will take a long time! (Note: Try setting your butter out on the counter to soften for about 30 minutes to make the process easier. Do not try to speed the process up by microwaving the butter, however. If the butter is too soft, your cookies will not hold their shape upon cooking.)
  2. Add sugar to the butter and beat well.

Photography by Lauren De Witt

3. Add vanilla and flour gradually and mix.


Photograph by Lauren De Witt

4. Crush potato chips with your hands and add them, mixing well.


Photograph by Lauren De Witt

5. Drop batter from teaspoon onto cookie sheets.


Photograph by Lauren De Witt

6. Bake at 350° until slightly brown. The cookie baking time will vary dependent on oven type (conduction versus convection) and climate but will typically take between 8-12 minutes. Monitor carefully at 9 minutes. 

7. Sprinkle cookies with powdered sugar and enjoy!


Photograph by Aimee Broussard

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