Description

These Chocolate Chip & Pickle Cookies combine the classic richness of chocolate chips with a bright, tangy pop from finely chopped dill pickles. It sounds unusual, but the balance of sweet, salty, and crunchy actually works beautifully. If you enjoy trying fun flavor mashups, this will be a new favorite!

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips
½ cup finely chopped dill pickles, well drained and patted dry

Instructions

1. Preheat & Prep

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

2. Cream Butter & Sugars

Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.

3. Add Wet Ingredients

Mix in the eggs one at a time, then stir in the vanilla.

4. Combine Dry Ingredients

Whisk together the flour, baking soda, and salt in a separate bowl. Add this dry mixture to the wet ingredients and mix until just combined.

5. Fold in Chocolate & Pickles

Using a spatula, fold in the chocolate chips and very dry pickle pieces.

6. Scoop & Bake

Scoop the dough onto the baking sheets, spacing each cookie about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden but the centers are still soft.

7. Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Dry the pickles completely. Too much moisture will make the dough spread or turn soggy.
Use parchment paper. It helps the cookies bake evenly and prevents sticking.
Slightly underbake. When the edges are golden and the centers look soft, they’re perfect.
Chill the dough (optional). A 15–20 minute chill helps the cookies stay thicker.