Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup pickle juice
- 1/2 cup chopped dill pickles
- Optional Toppings:
- Coarse sea salt, for sprinkling
- Extra pickle slices, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Mix in the pickle juice (the mixture may look separated but will come together with the dry ingredients).
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chopped dill pickles evenly.
- Drop tablespoon-sized portions of dough onto the baking sheets, spacing them apart. Sprinkle with sea salt and optionally press a small pickle slice into the top of each cookie.
- Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Chill the dough for 15–20 minutes before baking for thicker cookies.
- Swap dill pickles with bread-and-butter pickles for a sweeter twist.
- Add a pinch of cinnamon or nutmeg for warmth.
- Try with chopped chocolate for a fun sweet-savory combo.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
