Description
A unique recipe for Sweet and Salty Pickle Cookies that combines the flavors of dill pickles and sweet cookie dough.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped dill pickles
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon sea salt for topping
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped dill pickles and nuts (if using) until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter cookie, add 1/4 cup of chocolate chips to the dough.
- For a spicier kick, mix in 1/4 teaspoon of cayenne pepper or crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Sweet and Salty Pickle Cookies