Key Lime Pie Cookies Inspired by Crumble
Bakery-style key lime pie cookies with a chewy, buttery graham cracker cookie base and a silky key lime pie filling made from cream cheese, sweetened condensed milk, key lime juice, and lime zest. A sunshine-bright Crumbl copycat you can bake at home with simple pantry ingredients.
Equipment
Ingredients
For the cookie base
- ½ cup unsalted butter softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1½ cups graham crackers crushed and divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
For the filling
- 5 ounces cream cheese softened
- ⅓ cup sweetened condensed milk
- ¼ cup key lime juice
- 1 tablespoon key lime zest
Optional toppings
- Whipped cream optional
- Key lime slices optional
Instructions
Make the cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with granulated sugar and brown sugar on medium until light and fluffy (about 2 minutes). Scrape down the sides as needed.
- Beat in the egg and vanilla until combined.
- In a large bowl, whisk flour, salt, baking soda, and baking powder. Add 1 cup of the crushed graham crackers (reserve the rest for rolling).
- Add dry ingredients to the mixer and beat on low until a cookie dough forms.
- Using a ⅓-cup cookie scoop (about 65–70 g of dough), portion 9 dough balls and roll each in the reserved graham cracker crumbs. Place on the prepared baking sheets 3 inches apart, about 6 per sheet.
- Make an indentation: Using your thumb or the back of a spoon (or the bottom of a 1 tbsp measure), make a well/indentation in the center of each cookie.
- Bake the cookies for 10 minutes. Remove from the oven and gently press the center of each cookie with the bottom of a measuring cup to deepen the well, then return to the oven for 2–4 minutes, until the edges are set and the centers look dry.
- Allow the cookies to cool completely on the sheet, then transfer to a rack. (This helps the filling set later)
Make the key lime pie filling
- In a clean bowl, beat cream cheese and sweetened condensed milk until smooth. Mix in key lime juice and lime zest just until combined.
- Pipe or spoon the key lime filling into the well in the center of each cooled cookie.
- Chill the filled cookies for 2 hours, or until the filling is set. Top with whipped cream and key lime slices, if desired. Let the cookies sit at room temperature for 10 minutes before serving, and store leftovers in the fridge.
Recipe Notes
Top Tip: Always let the cookies cool completely before filling — this ensures the tangy key lime pie filling stays creamy and doesn’t melt into the cookie base.
Use regular limes: If key limes aren’t available, use regular limes. They’re slightly more tart, so reduce the lime juice by 1 tbsp.
Nutrition
Calories: 397kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 387mg | Potassium: 138mg | Fiber: 1g | Sugar: 27g | Vitamin A: 587IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
