• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me

Stephanie's Sweet Treats

menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Income Reports
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cookie Recipes

    May 30, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Key Lime Cookies

    227 shares
    Jump to Recipe Print Recipe
    Pinterest pin for key lime cookies.

    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!

    Key lime cookies stacked on top showing the filling.

    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.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions- Cheesecake Filling
    • Step By Step Instructions- Cookies
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    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.
    Holding a cookie split in half.

    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.

    Key lime cheesecake batter in glass bowl.
    Dollops of cheesecake filling on cookie sheet.

    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.

    Wet ingredients in a bowl.
    Key lime cookie dough in a glass bowl.

    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.

    Cookie dough ball on parchment paper with a hole.
    Cheesecake filling on top of cookie dough ball.
    Rolled cookie dough ball on a cookie sheet.

    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.
    Key lime cookies on parchment paper.

    FAQ

    Can I make these into smaller cookies?

    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.

    Can these cookie dough balls be frozen?

    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.

    Can I chill the cookie dough overnight?

    Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight.

    Two key lime cookies split in half.

    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.

    A bite missing from cookie.

    Other Cookie Recipes To Try

    • Oreo brookie cookie on parchment paper.
      Oreo Brookies
    • One black forest cookie split in half.
      Black Forest Cookies
    • A bite missing from one mini M&M cookie.
      Mini M&M Cookies
    • Raspberry white chocolate cookies on a wire rack.
      Raspberry White Chocolate Cookies

    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 stacked on top showing the filling.

    Key Lime Cookies

    Stephanie Rutherford
    These key lime cookies are like key lime pie in a cookie! These are chewy cookies full of lime zest, lime juice, and graham cracker crumbs. They are filled with key lime cheesecake.
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 15 mins
    Chilling Time 1 hr
    Total Time 1 hr 40 mins
    Course Dessert
    Cuisine American
    Servings 16 Large cookies
    Calories 315 kcal

    Ingredients
     
     

    Key Lime Cheesecake Filling

    • 8 oz Cream cheese room temperature
    • ⅓ 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, ⅓ 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.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
    High altitude baking- Add an extra 2 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.
    COOKIE DOUGH BALLS TIPS:
    First, scoop the first 16 cookie dough balls. Then, place 6 cheesecake dollops on top of the first 6 cookies. Place the rest of the cheesecake in the freezer. Scoop another 6 cookie dough balls and roll into a ball. Then, repeat with the next 6. You don't want the cheesecake filling to melt, this will make rolling the balls very difficult.

    Nutrition

    Calories: 315kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 306mgPotassium: 64mgFiber: 1gSugar: 21gVitamin A: 562IUVitamin C: 1mgCalcium: 32mgIron: 1mg
    Keyword chewy, filled cookies, key lime, key lime cheesecake, lime cookies, stuffed cookies
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

    • Top view of the Lindt truffle stuffed cookies.
      Lindt Stuffed Cookies
    • Stack of two carrot cake cookies split in half.
      Carrot Cake Cookies
    • Banana pudding cookies on a white platter.
      Banana Pudding Cookies
    • Close up of peanut butter and jelly cookies.
      Peanut Butter and Jelly Cookies

    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Lauren says

      July 13, 2022 at 8:20 am

      5 stars
      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.

      Reply
    2. wiki says

      June 02, 2022 at 3:12 am

      is 315 calories in each one or in the 16 cookies?

      Reply
      • Stephanie Rutherford says

        June 02, 2022 at 10:31 am

        315 kcal for 1 cookie!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of me.

    Hi New Friends!

    HI! I am Stephanie!

    I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

    Learn more about me →

    Trending Recipes

    • Moist Triple chocolate cake covered in chocolate drip.
      Moist Triple Chocolate Cake
    • Chocolate chip cookie dough cheesecake on a cake stand.
      Chocolate Chip Cookie Dough Cheesecake
    • Brown butter snickerdoodle cookies on parchment paper.
      Brown Butter Snickerdoodle Cookies
    • Oreo chocolate chip cookie with a bite missing.
      Oreo Chocolate Chip Cookies

    New Recipes

    • Cheese scones on parchment paper.
      Ham and Cheese Scones
    • Close up of the chocolate rolls.
      Chocolate Rolls
    • Carrot cake cinnamon rolls in a pan.
      Carrot Cake Cinnamon Rolls
    • Three lemon brownies on its side.
      Lemon Brownies

    As Featured In

    Logos for being featured in.
    Web Stories

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Stephanie's Sweet Treats

    • Facebook
    • Pinterest
    • Tumblr