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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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Prep Time 20 minutes
Cook Time 20 minutes
Cooling & Assembly Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • medium or large mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • silicone spatula
  • Cookie sheet

Method
 

To make the graham cracker cookies
  1. Preheat the oven to 350 degrees. Use convection bake if you have it.
  2. 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
  3. Add in brown sugar and granulated sugar. Mix until smooth.
  4. Add graham cracker crumbs, egg and vanilla extract. Mix until smooth and scrape the bowl down once complete.
  5. 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.
  6. 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.
  7. Bake for 20-25 minutes or until the bottoms and tops of the cookies have begun to brown.
  8. While the cookies are baking, make the key lime pie filling (instructions below).
  9. 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
  1. 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.
  2. Use a silicone spatula to fold in the cool whip. Mix until all of the ingredients are well incorporated.
  3. Spoon the key lime pie filling into the indents on each of the cooled cookies.
  4. Garnish the cookies with sliced limes, remaining cool whip or crushed graham crackers then store them in the fridge.