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

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 cup pickle juice (from the jar!)

1/2 cup chopped dill pickles (small pieces work best)

Coarse sea salt for sprinkling

Extra pickle slices for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Step 3: Beat in the egg and vanilla extract until well combined. Stir in the pickle juice, which may look separated but will blend once the dry ingredients are added.

Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Step 5: Gently fold in the chopped pickles, distributing them evenly without overmixing the dough.

Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Step 7: Optional: Lightly press a pickle slice into the center of each dough ball for garnish.

Step 8: Sprinkle each cookie with a pinch of coarse sea salt.

Step 9: Bake for 10-12 minutes, or until edges are golden and centers are just set.

Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Use homemade pickle juice or your favorite store-bought brand to customize the tanginess.

For a crunchier texture, dice the pickles finely or swap them for bread-and-butter pickles for a sweeter variation.

Add a handful of chopped nuts like pecans or walnuts for extra texture.

If you prefer less salt, reduce the coarse sea salt topping or omit it entirely.

FAQs

Will these cookies taste overwhelmingly like pickles?

The pickle flavor is subtle and balanced by the sweet and buttery dough, creating a unique sweet-and-salty experience without being overpowering.

Can I use pickle relish instead of chopped pickles?

While you can use pickle relish, chopped pickles work better for texture and flavor distribution. Relish might make the dough more moist and affect baking time.