These key lime cookies taste just like key lime pie in cookie form! These chewy cookies are full of fresh lime zest and graham cracker crumbs. They are stuffed with key lime cheesecake. Trust me you will love these cookies!
When I was recipe testing these key lime cookies I wanted the recipe to be unique. The recipes available were either meltaways or cookies that look like mini pies crumbl cookie copycats.
These cookies are SO much better. The cookies themselves are chewy, full of lime zest and graham cracker crumbs. The best part however, is that they are stuffed with key lime cheesecake!
For more summer recipes, try Lemonade Bundt Cake, Strawberry Ice Cream Cheesecake, and Black Forest Cookies.
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Why This Recipe Works
- Fresh key lime cookies- These cookies have both lime zest and lime juice in the cookie dough and in the cheesecake.
- Graham cracker cookies- Since a lot of key lime pies have a graham cracker crust, the cookie dough uses graham cracker crumbs too.
- Key lime cheesecake- The filling is like the creamy part of the key lime pie. It uses cream cheese and lime zest.
- Chewy texture- These soft cookies have a chewy center with crisp edges.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Graham crackers- Use 1 sleeve of graham crackers. You can also use digestive biscuits or vanilla wafers.
- Unsalted butter- Pull this out 2 hours before baking so the butter is softened.
- Brown sugar- I used light brown sugar.
- Egg plus egg yolk- Pull the large egg out 2 hour before baking so it is room temperature. Normally the cookies use 2 eggs, however the extra lime juice would give it too much moisture. Which is why an egg yolk is needed.
- Limes- Use a zester to zest the limes and use a citrus juicer to juice the limes.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- White chocolate chips- Top the cookie with extra white chocolate chips. Use a high quality white chocolate like Ghirardelli. If you use nestle, they are vanilla flavored and not actual white chocolate.
Step By Step Instructions- Cheesecake Filling
Here is how to make and bake these key lime pie cookies. This recipe needs a mixer. Use a stand mixer with a paddle attachment, or use a hand mixer (electric mixer).
STEP 1: Make the cheesecake filling. In a medium bowl, beat the cream cheese on high speed for 1 minute. Add in the powdered sugar, key lime zest, and key lime juice. It will be creamy.
STEP 2: Dollop the filling. Line a cookie sheet with wax paper and dollop a heaping half Tablespoon on the cookie sheet. Place 16 dollops on the wax paper.
Freeze the cheesecake filling for at least 1 hour or until firm.
Step By Step Instructions- Cookies
STEP 1: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour, baking soda, and salt. Use a food processor to blend the graham crackers into a fine crumb and small pieces. Add the graham cracker crumbs to the dry ingredients.
STEP 2: Beat the butter and sugar. In a large bowl, beat the butter, brown sugar, and white sugar on high speed for 2 minutes. Then, add the vanilla extract, lime zest, and lime juice and mix until combined.
Next, add in the egg and egg yolk. Beat on medium until combined and fluffy.
STEP 3: Add the flour mixture. Mix the dry ingredients on low speed until just combined. Then, chill the dough for 40 minutes.
STEP 4: Scoop. Use a 1 oz cookie scoop and scoop 32 cookie dough balls. Place 6 cookie dough balls on a cookie sheet lined with parchment paper. Use a teaspoon to create hole in the cookie dough ball.
Place 1 frozen dollop of cream cheese on top of the hole and place another cookie dough ball on top. Use your hands to roll it into a ball.
STEP 5: Chill. Place the 1st batch in the freezer while the oven preheats. Place the rest of the rolled cookie dough balls in the fridge. The cookie dough balls need to cold before going in the oven.
STEP 6: Bake. Bake one cookie sheet at a time and bake for 13-15 minutes. Top the cookie while it is warm with graham cracker pieces and white chocolate chips.
Cool the cookies on a cooling rack (wire rack) completely before eating. The lime flavor is stronger when the cookies aren't hot.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. The cookie dough balls need to be cold before going in the oven. If the cookies are still spreading too much, add an extra 1-2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
- When you are filling the cookie dough balls, roll 6 cookie dough balls at a time. Keep the tray of cheesecake dollops in the freezer while you are rolling. This will make sure the filling is firm and doesn't get soft.
FAQ
Yes you can, they will be less chewy though. Use a 1 Tablespoon and place 8 cookie dough balls per cookie sheet. For the filling, use 1 heaping teaspoon. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight.
Storing and Freezing
Store these key lime cookies in an airtight container in the fridge. Store up to 5 days.
Freezing
The key lime cookies can be frozen. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Key Lime Cookies
Ingredients
Key Lime Cheesecake Filling
- 8 oz Cream cheese room temperature
- â…“ cup Powdered sugar sifted
- 2 Limes zested
- 1 tablespoon Lime juice
Key Lime Cookies
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 ¼ cups Graham cracker crumbs 1 sleeve of graham crackers. Plus extra to top the cookies.
- 1 cup Unsalted butter room temperature
- ½ cup Brown sugar packed light brown sugar
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 2 Limes zested
- 1 tablespoon Lime juice
Instructions
Key Lime Cheesecake Filling
- In a small using a mixer, beat the cream cheese on high speed for 1 minute. Add the powdered sugar and mix on low until combined. Add the lime zest, and lime juice and mix until combined.8 oz Cream cheese, â…“ cup Powdered sugar, 2 Limes zested, 1 tablespoon Lime juice
- Place wax paper over a cookie sheet. Use a heaping ½ Tablespoon and spoon 16 dollops of cheesecake. Place in the freezer for at least an hour until cold and firm.
Key Lime Cookies
- Using a food processor, blend the graham crackers into crumbs. Place the crumbs in a large bowl. Add the flour, baking soda, and salt and set aside.2 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 ¼ cups Graham cracker crumbs
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla, lime zest, and lime juice. Mix until combined.1 cup Unsalted butter, ½ cup Brown sugar, 1 cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Limes zested, 1 tablespoon Lime juice
- Add in the egg and egg yolk and mix in on medium until combined. Add in dry ingredients and mix on low speed until combined.1 Large egg, 1 Egg yolk
- Chill the cookie dough for at least 45 minutes. Prepare two cookie sheets with parchment paper.
- Use a 1oz cookie scoop and scoop 16 cookie dough balls. Place 6 cookie dough balls per cookie sheet spread out. Use a 1 teaspoon and press a hole into the cookie dough ball. Top with the frozen cheesecake dollop. See my tips below in the notes.
- Scoop another 16 cookie dough balls and place on top of the cheesecake dollop. Use your hands to roll it into a ball.
- Preheat the oven to 350°F. Place the 1st batch of cookies in the freezer to chill while the oven preheats. Place the rest of the cookie dough balls in the fridge. The cookie dough balls need to be cold before going in the oven.
- Bake for 14 minutes. Use a large biscuit cutter or even a fork to scoot the cookie into a perfect circle. Then, bake for another 1-2 minutes.
- Top the cookies warm with extra graham cracker pieces and white chocolate chips Let the cookie sit on the hot pan for 10 minutes before transferring to a cooling rack. Cool completely.
Lauren says
These are honestly some of the best cookies I've ever had in my life. I'm not even a big key lime fan, but these are perfect. Crispy, tangy, chewy - so, so good. Even after freezing my dough, my cookies spread a lot, so I'd recommend only doing 4 per pan and working quickly when you round the cookies out after pulling them out of the oven. I also topped them with graham cracker crumbs instead of chunks and thought it was a nice substitution.
Also be careful when storing these cookies! The cream cheese center gets a bit wet when stored with other cookies.
wiki says
is 315 calories in each one or in the 16 cookies?
Stephanie Rutherford says
315 kcal for 1 cookie!