Key Lime Pie Cookies
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.
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Servings: 14 cookies
Equipment
- medium or large mixing bowls
- 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.