Key Lime Pie Cookies

Ingredients

Cookies

• 1 cup butter, softened
• 1 cup dark brown sugar
• ½ cup sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1¼ cups crushed graham crackers (9 crackers)
• 2 Tbsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt

Key lime pie filling

• 1 can sweetened condensed milk
• 3 Tbsp sour cream
• ¼ cup plus 1 Tbsp key lime juice

Whipped cream frosting

• 1½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 Tbsp white chocolate or cheesecake pudding mix
• ¼ tsp vanilla
• Fresh lime zest, for topping

Directions

Cookies

1. Beat the butter, dark brown sugar, and sugar until creamed. Add the eggs and vanilla and beat until light and fluffy.
2. In a separate bowl, whisk the flour, graham crackers, cornstarch, baking powder, baking soda, and salt. Add to the creamed mixture and mix until combined.
3. Scoop with a ⅓ cup measure (3.5 oz) into balls. Flatten slightly and press an indent in the middle (a mini bowl works well).
4. Chill in the freezer on a parchment-lined tray at least 30 minutes. Make the filling while the dough chills.

Filling

1. Beat the condensed milk, sour cream, and key lime juice until creamy.

Bake

1. Preheat the oven to 375°F. Place 4 cookies per parchment-lined tray.
2. Bake 7 minutes. Pull out and press each cookie with a small bowl to make a deeper indent.
3. Fill each with 2–3 Tbsp filling and bake 6 minutes more.
4. Let sit on the trays 10 minutes, then move to a wire rack to cool.

Frosting and finish

1. Whip the cream to soft peaks. Add the powdered sugar and whip until just before stiff peaks.
2. Add the pudding mix and vanilla and mix on low until combined. Add more cream if needed.
3. Pipe frosting around the edge of each cooled cookie and top with fresh lime zest.

Catie's note: Smaller cookies: use a ¼ cup measure with a smaller indent. Bake at 375°F for 7 minutes, press, fill with 1½ Tbsp filling, then bake 5 minutes more. Makes 16.