Key Lime Pie Cookies- Crumbl Copycat: If you like key lime pie and cookies, you're going to LOVE this easy recipe! These copycat Crumbl key lime pie cookies are a pie in cookie form and are sure to become a family favorite!**Note: these cookies are on the large side to mimic the ones that Crumbl makes.
whipped cream, sliced (key) lime wedges, additional crushed graham cracker crumbs for topping(optional)
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar.
Add the eggs and vanilla and mix until well incorporated.
In a separate medium bowl, add the flour, crushed graham cracker crumbs, baking powder, baking soda, and salt. Mix well with a whisk.
Add the flour mixture to the wet ingredients and mix well with a wooden spoon or stand m mixer until the dough forms into clumps.
Take a golf ball sized amount of dough and roll it in your hands. Place it on the prepared baking sheet and flatten it slightly. Do not crowd the cookies, as they will spread and get very large!
Using the rounded back of a tablespoon or a small cup sprayed in nonstick spray, make little indentations into the dough to form a shallow bowl.
Place the baking sheet in the oven and bake for 11-13 minutes.
When the cookies are done, you will need to reshape the shallow bowls on the tops of the cookies with the back of a tablespoon again. Once the shallow bowls have been made, move the cookies to a cooling rack with a large spatula so they can cool.
In a medium bowl or the bowl of a stand mixer, combine the cream cheese, sweetened condensed milk, and key lime juice until smooth and creamy.
When the cookies have completely cooled, fill the shallow bowls on the tops with the cream cheese mixture.
Top the cookies with a dollop of whipped cream, additional crushed graham cracker crumbs, and a slice of (key) lime. Serve and enjoy!
STORAGE: These cookies should keep for 2-3 days in an airtight container in the fridge.I haven't tried freezing these cookies, so I'm unsure how they would turn out. The texture of cream cheese often changes after being frozen, so it's likely that the cream cheese mixture would not freeze/thaw well. I do think you could freeze the cookies separately (in a freezer safe container for up to a month) and then add the filling to the cookies when you are ready to serve them. If you do try it, let me know in the comments below!