(Crumbl) Key Lime Pie Cookies

A bite taken out of a Key Lime Pie Cookie on a white background.

(Crumbl) Key Lime Pie Cookies

These cookies are so good!!! It's basically a key lime pie, but in cookie form. Graham cracker cookie topped with a key lime cheesecake filling. Serve these easy, yet decadent desserts chilled!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Servings cookies

Calories 409kcal

Author Whitney Wright

Equipment

oven thermometer

Ingredients

Graham Cracker Cookies

1 cup unsalted butter softened
1 1/2 cups light brown sugar packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon light corn syrup
2 2/3 cups all purpose flour
2 cups graham cracker crumbs
2 teaspoons cornstarch
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Key Lime Filling

8 oz cream cheese softened to room temperature
1/2 cup sweetened condensed milk
1/4 cup key lime juice I used Nellie and Joe's brand.
1/2 teaspoon lime zest can add more if you want a really strong lime flavor

Instructions

Graham Cracker Cookies

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes.
Add the eggs, vanilla extract, and light corn syrup and mix to combine.
Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined.
Use a ¼ cup to portion the dough into round balls. Place 6 balls of dough on a baking sheet.
Bake for 11-13 minutes or until edges are slightly golden and tops are just set.
Spray the bottom of a glass cup with nonstick cooking spray. You want the cup to be smaller than the cookie. Remove the cookies from the oven and immediately use the bottom of the glass cup to press down in the center of each cookie to create an indentation. (This is where the lime filling will be placed once the cookies are cool).
Let cookies stay on baking sheet for 10 minutes before transferring to a wire rack to cool completely. While the cookies are cooling make the lime filling.

Key Lime Filling

In a medium bowl beat the cream cheese until very smooth. Add the sweetened condensed milk, lime juice, and lime zest and mix until very smooth.

Assembly

Spoon 1-2 tablespoons of lime filling on top of each cookie. Top with a lime wedge and dollop of whipped topping, if desired. Cover the cookies and place in the fridge to chill before serving.
Store cookies covered in the fridge for up to 3 days.

Notes

Make sure the cream cheese is very soft, this will ensure the filling isn't lumpy. I like to microwave the cream cheese in a microwave safe bowl for about 15-20 seconds to ensure it'll be soft enough.

Because of the lime filling, you’ll need to store the key lime cookies in the fridge. Store them in an airtight container in the fridge for up to 3-4 days.

Nutrition