How to Make Key Lime Pie Cookies

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These cute little thumbprint cookies are made with a buttery graham-cracker crumb-based cookie and filled with a tart key lime pie filling. Key Lime Pie Cookies are much easier than making a whole pie, but just as tasty!


Full Printable Recipe: https://sugarspunrun.com/key-lime-pie...

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Ingredients
Cookies
1 cup unsalted butter softened
1/3 cup sugar 70g
1/3 cup light brown sugar tightly packed (67g)
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour 250g
1/2 cup graham cracker crumbs 65g
2 teaspoons cornstarch
1/2 teaspoon salt
Key Lime Filling
1 cup premium white chocolate chips 170g
1/2 cup sweetened condensed milk 115ml
3 Tablespoons key lime juice
2 teaspoons lime zest key limes are expensive, I just used zest from a regular lime

Instructions
00:00 Introduction
00:18 Combine butter and sugars in the bowl of a stand mixer (or use a large bowl and an electric hand mixer) and beat until well-creamed.
00:45 With mixer on low, stir in egg yolk and vanilla extract, pausing to scrape down the sides and mixing until ingredients are well-combined.
01:03 In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, and salt.
01:42 Gradually add the flour mixture to your wet ingredients, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
02:10 Scoop cookie dough into 2-teaspoon-sized balls and roll until smooth (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
02:27 Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
03:00 Chill imprinted dough in freezer for 30 minutes.
03:10 Preheat oven to 350F (175C) and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).
03:20 Place chilled cookie dough on sheet spacing at least 1" apart.
03:43 Bake on 350F (175C) for 10-11 minutes and allow to cool completely on pan. Wait for cookies to cool completely before preparing filling.

Key Lime Filling
04:20 In a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice.
05:02 Stir frequently until chocolate is melted and ingredients are well-combined. Stir in lime zest and stir until mixture just begins to bubble.
05:25 Reduce heat to low and spoon filling into thumbprints of cookies (I use a 1-tsp sized cookie scoop, it makes the process much easier and less messy!).
05:45 Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).

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