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Crumbl Inspired Key Lime Pie Cookies

Delight in the tropical flavors of these zesty Key Lime Pie Cookies that combine crunchy textures with a creamy lime filling, perfect for summer treats.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Caribbean
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 8 tablespoons unsalted butter Browned for flavor.
  • 1/2 cup light brown sugar Packed.
  • 1/3 cup granulated sugar
  • 5 sheets graham crackers 2 sheets crumbled into the mix.
  • 1 large egg Straight from the fridge.
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
For the key lime filling
  • 2/3 cup heavy whipping cream Whipped to soft peaks.
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese Softened.
  • 2 tablespoons instant vanilla pudding mix Optional.
  • 7 ounces sweetened condensed milk Half a can.
  • 1/4 cup bottled lime juice Adjust to taste.
  • optional lime slices For garnish.

Method
 

Graham Cracker Cookies: Brown the Butter
  1. Melt unsalted butter in a pan over medium heat until golden brown and nutty.
Graham Cracker Cookies: Mix Dough
  1. In a bowl, whisk together brown sugar, granulated sugar, and vanilla extract.
  2. Add 2 crumbled sheets of graham crackers, then beat in the egg.
  3. Mix in flour, baking soda, salt, and the cooled brown butter to form the dough.
Graham Cracker Cookies: Bake Cookies
  1. Scoop dough onto a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes.
  2. Cool the cookies once baked.
Key Lime Pie Filling
  1. Whip heavy cream with sugar until soft peaks form.
  2. Beat softened cream cheese, then mix in sweetened condensed milk, optional pudding mix, lime juice, and lime zest.
  3. Fold whipped cream into the mixture gently.
Decorating the Cookies
  1. Spread lime filling over the cooled cookies and garnish with lime zest and slices.

Notes

Store cookies in an airtight container in the fridge for up to five days. Adjust lime juice to taste and allow cookies to cool completely before adding the filling.