Dill Pickle Cookies 

These bold Dill Pickle Cookies feature a chewy sugar‑cookie base studded with finely chopped dill pickles—creating a playful sweet‑and‑salty contrast. The tangy pickle pieces bring a surprising twist to classic cookies without overpowering the buttery dough. Easy to make in one bowl and bake in under 15 minutes, they're perfect for adventurous bakers or novelty-themed treat trays. Each cookie delivers a subtle pickle crunch wrapped in lightly sweet dough, blending the unexpected with comfort in every bite.

Ingredients

• 1¼ cups all‑purpose flour
  
  

• ½ tsp baking soda
  
  

• ¼ tsp salt
  
  

• ½ cup unsalted butter, softened
  
  

• ¾ cup granulated sugar
  
  

• 2 large eggs
  
  

• ⅓ cup finely chopped dill pickles (drained, squeezed dry) 
  
  

Directions

1. Preheat oven to 350 °F (175 °C) and line baking sheets with parchment or silicone mats.
   
   

2. In a medium bowl, whisk together flour, baking soda, and salt.
   
   

3. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add eggs and mix until well combined.
   
   

4. Gradually mix in the dry ingredients on low speed just until incorporated. Gently fold in the chopped pickles.
   
   

5. Scoop dough (about 1–2 tablespoons) and roll into balls; place two inches apart on prepared baking sheet. Flatten slightly with the palm or fork.
   
   

6. Bake for 10–12 minutes, or until edges are just set and centers appear slightly soft. Cool cookies on baking sheet for 5 minutes before transferring to wire racks to cool completely.
   
   

Nutrients

(Per cookie; recipe yields ~24 cookies)

• Calories: ~110 kcal
  
  

• Protein: ~1 g
  
  

• Carbohydrates: ~14 g (Sugars ~8 g; Fiber ~0.2 g)
  
  

• Fat: ~6 g (Saturated ~3.5 g)
  
  

• Cholesterol: ~15 mg
  
  

• Sodium: ~150 mg (most from pickles)
  
  

• Potassium: ~40 mg