Key Lime Pie Cookie
This brown sugar and graham cracker cookie is filled with a tangy key lime curd, white chocolate chips, and rolled in a pecan graham cracker coating. It truly tastes like key lime pie in cookie form.
Ingredients
- 2 sticks butter unsalted, room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 3 cups flour
- 1 tspn baking powder
- 1 tspn baking soda
- ½ tspn salt
- 1 tspn vanilla extract
- 1 tbpsn key lime zest
- 2 tbspn key lime juice
- 1 cup white chocolate chips
- 4 graham cracker sheets
- 1 recipe Key Lime Curd https://sunshinetxcookies.com/?p=1378
Graham Cracker Crust Coating
- 4 graham crackers
- 2 tbspn roasted pecans
- 1/4 tspn salt
- 2 tbsp brown sugar
Key Lime Whipped Cream for serving (optional)
- 1 cup heavy whipping cream cold
- 3 tbspn powdered sugar
- 1 tbspn key lime zest
Instructions
Graham Cracker Crust Coating
- In a food processer, add all graham cracker crust coating ingredients and pulse into a fine crumb.
- Place in a bowl. Set aside while preparing cookie dough.
Key Lime Pie Cookie Dough
- In a stand mixer, cream together butter and sugars.
- Add eggs one at a time making sure they are fully incorporated after each addition.
- Add vanilla extract, lime zest and lime juice, and mix.
- In a separate bowl, sift together flour, baking powder, baking soda and salt.
- Add to the butter mixture on low speed and mix until just incorporated.
- Chopped the graham cracker sheets into one inch pieces.
- Add chopped graham crackers and white chocolate chips to dough with mixer on low speed.
- Using a 5 ounce cookie scoop, portion out 9 large balls of dough onto a parchment lined baking tray.
- Flatten out the dough into a disk the size of the palm of your hand with an indention focused in the middle.
- Spoon a teaspoon of cold key lime curd into the middle indention.
- Carefully sandwich and close the cookie dough around the filling, making sure to not squeeze and filling out. This is a little tricky but be patient, practice makes perfect.
- Take the filled cookie dough and gently roll in the graham cracker coating making sure the entire surface is covered.
- Place back on the parchment lined baking tray and repeat with the remaining cookie dough balls.
- These cookies will need to freeze overnight before baking. This will ensure the filling doesn't leak out when baking them.
- The next day, preheat oven to 375*
- Place frozen cookie dough onto a parchment lined baking tray. I usually put 4-6 per tray. These cookies do spread slightly when baking.
- Bake for 12-15 minutes. You wan the cookies to be golden brown on the tops and edges.
- Cool on tray for 5 minutes before transferring to a wire rack to finish cooling. Serve with key lime whipped cream.
Key Lime Whipped Cream
- Place cold heavy whipping cream in a stand mixer with whisk attachment.
- Add powdered sugar and mix on high until soft peaks form.
- Add key lime zest and continue whisking until stuff peaks.
- Keep refrigerated until ready to serve with the cookies. Will keep for 3 days in the fridge.
Notes
This cookie is life changing. It was the first stuffed cookie I ever made and I haven't been the same since. These cookies need to be kept refrigerated if not eaten right away. This is because of the key lime curd needing to stay cold. They make a wonderful cold or even frozen treat on a hot day. If you want the total, key lime pie in a cookie experience, don't skip the key lime whipped cream. It truly makes the cookie taste like a slice of key lime pie, YUM!