Sweet and Salty Pickle Cookies

Here’s a fun and unique Sweet and Salty Pickle Cookies recipe that blends the tang of pickles with the comforting texture of a cookie. These are soft, chewy cookies with a sweet base, subtle saltiness, and a surprising crunch from chopped pickles!

🥒 Sweet and Salty Pickle Cookies

🧈 Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt (reduce if pickles are very salty)

• 1/2 cup finely chopped bread-and-butter pickles (drained well and patted dry)

• 2 tbsp pickle juice (optional, for flavor)

• 1/3 cup crushed pretzels (for crunch and saltiness)

• Optional: 1/4 tsp cinnamon for warmth or 1 tbsp maple syrup for added sweetness

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter and sugars in a large bowl until light and fluffy (about 2-3 minutes).

3. Add egg and vanilla (and pickle juice if using), and mix until well combined.

4. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.

5. Gradually add dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in chopped pickles and crushed pretzels. Make sure the pickles are well dried to prevent sogginess.

7. Scoop dough onto the baking sheet using a tablespoon or cookie scoop, spacing them about 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are golden brown but centers are still soft.

9. Cool on the pan for 5 minutes before transferring to a wire rack.

📝 Notes:

• Bread-and-butter pickles are best due to their sweetness, but dill pickles will give a sharper, more savory twist.

• These cookies pair well with a glass of cold milk or a sharp cheddar cheese for a quirky snack combo.

• For a vegan version, use vegan butter and a flax egg.