Key Lime Cookies

5 from 25 votes

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.

Prep Time25

Cook Time15

Chilling Time1

Total Time1 40

Servings: Large cookies

Calories: 315kcal

Author: Stephanie Rutherford

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

US Customary - Metric

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