Salted Lime and Cracked Black Pepper Cookies

Are these cookies weird? In a word: yes. But let’s not let the stigma of the word weird give you the wrong impression. These cookies are tasty. If you like salty-sweet, this recipe is up your alley.

I used to think that anyone doing anything weird was weird. I suddenly realized that anyone doing anything weird wasn’t weird at all and it was the people saying they were weird that were weird.

Paul McCartney

The idea for these cookies naturally came to me from a bag of grocery store brand potato chips with which me and my boyfriend are obsessed and the queen of weird baked goods: Christina Tosi. Eating Lime and Black Pepper chips and flipping through Milk Bar Life on my couch I came across her recipe for Salt and Pepper Cookies. What other conclusion was I supposed to come to?

I cranked my pepper grinder for a solid ten minutes for these cookies. It was painful, but a labour of love. Freshly cracked black pepper is the only way to go. This advice, by the way, applies to your whole life. Don’t settle for pre-ground pepper.

R is not such a fan of salty-sweet combos, but bless his heart he tried these anyway and said “If there was an award for cookies that tasted most like a potato chip, you would win!” Having said that, you can always reduce the amount of salt to your taste. Christina Tosi recommends sandwiching some strawberry jam between two of these cookies.

Salted Lime and Cracked Black Pepper Cookies
Yields 24
A salty-sweet cookie inspired by a potato chip.
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Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
  1. 1 cup butter, softened
  2. 1 ½ cups sugar
  3. 1 egg
  4. 2 cups flour
  5. 1 tablespoon salt
  6. 2 teaspoons freshly cracked black pepper
  7. zest of two limes
  8. ½ teaspoon baking powder
  9. ¼ teaspoon baking soda
  1. Pre-heat the oven to 375°F.
  2. In the bowl of an electric mixer beat the butter and sugar on high speed for about 3 minutes until pale and fluffy. Add the egg and mix until combined.
  3. Add the flour, salt, pepper, lime zest, baking powder, and baking soda and mix just until combined. Do not overmix.
  4. Using an ice cream scoop, portion the dough onto baking sheets lined with parchment paper or silicone mats, about two inches apart. Bake for 10-12 minutes or until the edges are golden brown.
  5. Allow to cool on the pan.
Adapted from Milk Bar Life by Christina Tosi
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