Imported from the web

Key Lime Pie Cookies

Name: Key Lime Pie Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.5 cup butter (softened); 0.75 cup granulated sugar; 1.5 cup brown sugar; 2 eggs; 1 tbsp vanilla extract; 3.75 cup all-purpose flour; 3 cup crushed graham crackers (about 2 sleeves); 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 16 oz cream cheese (2 blocks; room temperature); 14 oz sweetened condensed milk (1 can); 0.5 cup lime juice (Use up to 3/4 cup to taste; key lime juice or regular lime juice may be used); 4 tbsp powdered sugar; 2 limes (cut into wedges or slices for garnish); whipped cream or frozen whipped topping (for topping; amount as needed)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Chewy graham cracker cookies are filled with a sweet-tart cream cheese and lime filling, then finished with whipped cream and fresh lime. These cookies recreate the flavors of key lime pie in Crumbl-style cookie form.

24 servings55 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1.5 cup butter (softened)
0.75 cup granulated sugar
1.5 cup brown sugar
2 eggs
1 tbsp vanilla extract
3.75 cup all-purpose flour
3 cup crushed graham crackers (about 2 sleeves)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
16 oz cream cheese (2 blocks; room temperature)
14 oz sweetened condensed milk (1 can)
0.5 cup lime juice (Use up to 3/4 cup to taste; key lime juice or regular lime juice may be used)
4 tbsp powdered sugar
2 limes (cut into wedges or slices for garnish)
whipped cream or frozen whipped topping (for topping; amount as needed)

Steps

1
Preheat the oven to 350°F (175°C).
2
In a stand mixer or large bowl with a hand mixer, cream together the softened butter, granulated sugar, and brown sugar.
3
Add the eggs and vanilla extract. Mix until the mixture is light in color and creamy.
4
Add the flour, crushed graham crackers, baking soda, baking powder, and salt. Mix until the dry ingredients are completely incorporated and the dough just comes together. The dough will be quite dry, so pack it together as needed.
5
Portion the dough into twelve 1/2-cup portions. Roll each portion into a ball and arrange six balls on each cookie sheet.
6
Press down on each dough ball to flatten it slightly.
7
Bake for 12–15 minutes, until the cookies begin turning golden brown.
8
Immediately after removing the cookies from the oven, use the bottom of a measuring cup or drinking glass to gently press down the center of each cookie, creating an indentation for the filling.
9
Allow the cookies to cool completely.
10
While the cookies cool, beat the room-temperature cream cheese until smooth.
11
Add the sweetened condensed milk and mix until thoroughly combined.
12
Add the powdered sugar and 1/2 cup lime juice. Mix until smooth, adding more lime juice as desired for tanginess, up to 3/4 cup total.
13
Once the cookies are completely cool, scoop the lime filling into the center of each cookie and spread it into the indentation.
14
Refrigerate the filled cookies until ready to serve.
15
Just before serving, top each cookie with a dollop of whipped cream and a fresh lime slice or wedge.

Notes

Store in the refrigerator for up to 5 days. The cookies can be frozen for up to 3 months. Key lime juice or regular lime juice may be used. The source gives a lime juice range of 1/2 to 3/4 cup; begin with the smaller amount and adjust to taste. Whipped cream quantity is not specified.