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Sweet and Salty Pickle Cookies Recipe

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★★★★★

4.8 from 120 reviews

These Sweet and Salty Pickle Cookies offer a unique and surprising flavor combination by incorporating dill pickles and pickle juice into a classic buttery cookie dough. The result is a soft, subtly tangy cookie with a perfect balance of sweetness and saltiness, topped with a sprinkle of coarse sea salt and garnished with pickle slices for a fun twist.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup pickle juice (from the jar!)

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins and Garnish

  • 1/2 cup chopped dill pickles (small pieces work best)
  • Coarse sea salt for sprinkling
  • Extra pickle slices for garnish

Instructions

  1. Prepare Your Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Stir in the pickle juice; it may look separated initially but will come together when dry ingredients are added.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped dill pickles, distributing them evenly without overmixing.
  3. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, lightly press a pickle slice into the center of each dough ball for a decorative touch, and sprinkle each cookie with a pinch of coarse sea salt. Bake for 10-12 minutes, or until the edges turn golden and the centers are just set.
  4. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor contrast of sweet and tangy with a salty finish.

Notes

  • For best texture, chop the pickles into small, uniform pieces to ensure even distribution.
  • Use dill pickles for the classic tangy flavor; sweet pickles will alter the taste.
  • Coarse sea salt enhances the salty-sweet balance—do not skip this garnish.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Pickle juice can vary in saltiness and flavor; adjust the amount slightly if desired.

Keywords: pickle cookies, sweet and salty dessert, unique cookie recipe, dill pickle cookie, unconventional cookies, baked cookies with pickles

Find it online: https://dinewithdylan.com/sweet-and-salty-pickle-cookies-recipe/