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Key Lime Cream Cheese Cookies

These soft and chewy cookies combine the flavors of key lime pie with a luscious cream cheese filling, making them a perfect treat for summer gatherings or personal indulgence.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 cookies
Course: Baking, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 Cup Unsalted Butter, softened
  • 2 Tablespoons Cream Cheese, softened
  • 1/2 Cup Brown Sugar
  • 1/3 Cup White Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla
  • 1 3/4 Cups Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2/3 Cup Graham Cracker Crust, crushed
  • 3/4 Cup Graham Cracker Crust, broken in small chunks
For the filling
  • 6 Ounces Cream Cheese, softened
  • 1 Tablespoon Sour Cream
  • 1/2 Cup Sweetened Condensed Milk
  • 1 Tablespoon Lime Zest
  • 1/4 Cup Lime Juice
  • Lime Wedges (for garnish)
  • Whipped Cream (for topping)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. In a mixing bowl, cream the butter until smooth, then add in the softened cream cheese and continue to cream.
  3. Add the brown sugar and white sugar, mixing until smooth, about 1 minute.
  4. Scrape the sides of the bowl and mix in the egg and vanilla until well combined.
  5. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, excluding the graham cracker bits.
  6. Gradually mix the dry ingredients into the wet mixture until half of the flour is incorporated.
  7. Switch to a wooden spoon and gently fold in the graham cracker chunks until just combined.
Baking
  1. Using a large cookie scoop, portion out 8-10 large cookies, roll them into balls, and then roll them in crushed graham cracker crust.
  2. Place 4 cookie balls on each baking sheet. Create a well in the center of each ball using a tablespoon.
  3. Bake for about 10 minutes. After removing them from the oven, immediately press the centers using a small glass to re-indent the center.
  4. Allow the cookies to cool.
Filling
  1. For the filling, beat the softened cream cheese until smooth, then add remaining filling ingredients and blend again.
  2. Fill the centers of the cookies with the cream cheese mixture and chill in the fridge for 2 hours.
  3. Before serving, top with a lime wedge and dollop of piped whipped cream.

Notes

For best results, use room temperature ingredients. Store in an airtight container in the refrigerator for up to a week. Can also be frozen for up to three months.