Key Lime Pie Cookies
Unlike with my almond croissant and pistachio-raspberry cookies, key lime pie cookie recipes do exist in some form on the internet and I’m pretty sure Crumbl had a version of these, too. BUT, all of those versions are fake key lime pie cookies. What do I mean by fake? They’re a graham cracker cookie with a key lime pie-flavored frosting spread on top after baking, often made with cream cheese. Yuk! If I’m going to have a key lime pie in cookie form, I want it to be as close to the original as possible, which means baking the filling. The type of cookie most eligible to handle such a task: the humble thumb print. Usually, teeny tiny and crumbly, thumb print cookies are forgettable. When you make them absolutely massive as I do here, and ensure the cookie stays moist through a quick bake time, they become sensational.
My key lime pie filling is based on Once Upon a Chef’s genius key lime pie recipe. She uses Greek yogurt in lieu of eggs, effectively creating a poset instead of a custard. What this means for our cookies: they’re almost impossible to over- or under-bake, unlike egg-based treats. The acid in the lime juice reacts with the dairy to create a natural thickening reaction. I add a little flour, just as an insurance policy, too.
16 large cookies
Ingredients
For the graham cracker cookie dough:
12 tbsp unsalted butter, at room temperature (170g)
1/4 cup granulated sugar (50g)
2 tbsp light or dark brown sugar (25g)
3/4 tsp kosher salt
2 eggs, at room temperature (100g)
2 tsp vanilla extract
1/4 cup all-purpose flour (30g)
30 sheets graham crackers (~400g)
For the key lime filling:
1 14 oz can sweetened condensed milk
1/2 cup greek yogurt (109g)
6 tbsp lime juice (90g)
Zest of two limes, plus more for garnish
2 tbsp all-purpose flour (15g)
Pinch of kosher salt
Directions
Make the graham cracker cookie dough : In a large bowl, add the butter, sugars, and salt. Beat with a rubber spatula (or a hand mixer) until light and fluffy. Stir in the eggs and vanilla until combined. Add graham crackers to a large Ziplock bag, seal, and bash them with a rolling pin to make small crumbs. Add the graham cracker crumbs and flour to the cookie dough. Mix until evenly incorporated and set in the refrigerator to chill while you make the filling.
Make the key lime filling: Meanwhile, in a medium bowl mix the sweetened condensed milk, Greek yogurt, lime juice, lime zest, flour, and salt. Set in the refrigerator to chill while you preheat the oven.
Bake the cookies: Preheat oven to 350F with a rack in the lowest position. Line a half-sheet tray with parchment paper. Using a quarter-cup ice cream scoop, plop 8 graham cracker cookie dough balls evenly spaced on the tray. Using your thumb, make a thumbprint into the center of each dough ball, using more of your fingertips to make the cavity larger (the larger the cavity, the more filling it’ll hold, just make sure there’s enough of a “wall” around the cavity). Fill the holes with the key lime filling. Bake for 13-14 minutes, until the filling is set and the edges of the cookies begin to pick up some color. Allow the cookies to cool completely on the tray. Transfer cookies to a sealable container and allow to chill in the refrigerator. Repeat this process with remaining dough and filling.
