These Key Lime Pie Cookies have a soft graham cracker cookie base and a creamy key lime pie filling. Top them with sliced limes and graham cracker crumbs for garnish!
Quick Tips
- This recipe makes 12-14 large cookies – use a large cookie dough scoop to help measure the dough (3-inch scoop)
- You will likely end up with some extra key lime filling for this recipe, depending on how much filling you add to each cookie
- You can also top the key lime filling with extra cool whip, sliced limes or graham cracker crumbs
- Keep the key lime pie cookies in the fridge, but leave the cookies out at room temperature for 15-20 minutes before enjoying for the best texture
Equipment
- Hand or stand mixer
- 2 medium-large sized mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Cookie sheet
Ingredient Notes
- Cream cheese: 12 ounces total – this is used in both the cookie dough and the key lime pie filling!
- Unsalted butter: salted butter is OK too, just omit the salt if using salted butter
- Granulated sugar
- Light brown sugar: dark brown sugar is OK too, make sure that it’s packed when you measure it
- Graham cracker crumbs: crumbs should be finely crushed, so I recommend using a food processor or buying pre-crushed graham cracker crumbs (you need 1 cup crushed, or about 9 full crackers)
- Egg
- All-purpose flour
- Baking powder
- Vanilla extract
- Salt
- Sweetened condensed milk: this is used as a sweetener in the key lime pie filling. You will use 7 ounces, or half of a 14 ounce can
- Whipped topping: cool whip or store-brand frozen whipped topping, you will use half of an 8 ounce container for the key lime pie filling, the rest can be reserved for topping the cookies
- Lime juice: ½ cup of bottled lime juice, or about 4 limes fresh-squeezed
Love these Key Lime Pie Cookies? Give these other pie cookie recipes a try!
- Banana Cream Pie Cookies
- Strawberry Pie Cookies
- French Silk Pie Cookies
- Caramel Apple Pie Cookie Cups
How to make Key Lime Pie Cookies
These Key Lime Pie Cookies can be made in two simple steps!
- Make the soft graham cracker cookies
- Make the key lime pie filling and assemble the cookies
How to make the soft graham cracker cookies
Preheat the oven to 350 degrees. Use convection bake if you have it.
Add softened butter and softened cream cheese to a large mixing bowl and use a hand or stand mixer to beat until smooth. Scrape the bowl down once complete.
Add in brown sugar and granulated sugar. Mix until smooth.
Add graham cracker crumbs, egg and vanilla extract. Mix until smooth and scrape the bowl down once complete.
In a separate bowl, whisk together flour, baking powder and salt. Then add it to the wet ingredients in 2 to 3 portions, mixing well after each addition.
Use a large cookie scoop or large spoon to place 3-inch cookie dough balls on to a greased cookie sheet (or line it with parchment paper). Leave at least 2 inches in between each cookie.
Bake for 20-25 minutes or until the bottoms and tops of the cookies have begun to brown.
Remove them from the oven and use a tablespoon or the back of a cookie scoop to make indents in each of the cookies (pictured below). Allow the cookies to cool to for 5 minutes before adding the key lime pie filling.
How to make the key lime pie filling and assemble the cookies
Add the softened cream cheese, sweetened condensed milk and lime juice to a medium mixing bowl. Use a hand or a stand mixer to mix until smooth.
Use a silicone spatula to fold in the cool whip. Mix until all of the ingredients are well incorporated.
Next, spoon the key lime pie filling into the indents on each of the cooled cookies.
Garnish the cookies with sliced limes, remaining cool whip or crushed graham crackers then store them in the fridge.
Try these other fruity dessert recipes that are perfect for summer!
Key Lime Pie Cookies
Equipment
- medium or large mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- silicone spatula
- Cookie sheet
Ingredients
For the graham cracker cookies
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 cup finely crushed graham cracker crumbs about 1 sleeve, or 9 crackers
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
For the key lime pie filling
- 4 ounces cream cheese
- ½ cup sweetened condensed milk 7 ounces, half of a 14 ounce can
- ½ cup lime juice bottled juice or fresh squeezed (4 limes)
- 4 ounces cool whip frozen whipped topping, any brand, about 1½ cups
Instructions
To make the graham cracker cookies
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- Add softened butter and softened cream cheese to a large mixing bowl and use a hand or stand mixer to beat until smooth. Scrape the bowl down once complete
- Add in brown sugar and granulated sugar. Mix until smooth.
- Add graham cracker crumbs, egg and vanilla extract. Mix until smooth and scrape the bowl down once complete.
- In a separate bowl, whisk together flour, baking powder and salt. Then add it to the wet ingredients in 2 to 3 portions, mixing well after each addition.
- Use a large cookie scoop or large spoon to place 3-inch cookie dough balls on to a greased cookie sheet (or line it with parchment paper). Leave at least 2 inches in between each cookie.
- Bake for 20-25 minutes or until the bottoms and tops of the cookies have begun to brown.
- While the cookies are baking, make the key lime pie filling (instructions below).
- Remove them from the oven and use a tablespoon or the back of a cookie scoop to make indents in each of the cookies (pictured above). Allow the cookies to cool to for 5 minutes before adding the strawberry pie filling.
How to make the key lime pie filling and assemble the cookies
- Add the softened cream cheese, sweetened condensed milk and lime juice to a medium mixing bowl. Use a hand or a stand mixer to mix until combined.
- Use a silicone spatula to fold in the cool whip. Mix until all of the ingredients are well incorporated.
- Spoon the key lime pie filling into the indents on each of the cooled cookies.
- Garnish the cookies with sliced limes, remaining cool whip or crushed graham crackers then store them in the fridge.
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