Crumbl Key Lime Pie Cookies

Name: Crumbl Key Lime Pie Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 18
Ingredients: 1 cup salted butter; 3/4 cup light brown sugar; 1/2 cup granulated sugar; 1/2 cup Canola or vegetable oil; 2 eggs; 1 tbsp vanilla extract; 2 1/2 cup all-purpose flour; 2 1/2 cup graham cracker crumbs; 2 tsp Cornstarch; 1 1/2 tsp baking powder; 1 tsp salt; 1 1/2 cup heavy whipping cream; 16 oz cream cheese; 28 oz Sweetened Condensed Milk; 1/2 cup sour cream; 10 oz lime juice; 0 Whipped cream; 0 graham cracker crumbs; 0 lime wedges; 0 lime zest

Crumbl Key Lime Pie Cookies is a copycat Crumbl cookie recipe. This is a homemade cookie rolled in graham cracker crumbs, baked in tart tins, and then filled with a key lime filling.

Prep: 40 min
Cook: 15 min
Total time: 55 min
Servings: 18 servings

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Ingredients

1 cup salted butter softened
3/4 cup light brown sugar packed
1/2 cup granulated sugar
1/2 cup Canola or vegetable oil
2 eggs
1 tbsp vanilla extract
2 1/2 cup all-purpose flour
2 1/2 cup graham cracker crumbs divided, 1 ½ c and 1 c
2 tsp Cornstarch
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cup heavy whipping cream
16 oz cream cheese softened
28 oz Sweetened Condensed Milk
1/2 cup sour cream
10 oz lime juice
whipped cream
graham cracker crumbs
lime wedges (2-3 limes)
lime zest (2-3 limes)

Method

Preheat oven to 325 degrees.

325°
In the bowl of a stand mixer, add the butter, sugar, light brown sugar, oil, vanilla, and eggs. Beat on medium to high speed until it has become light and fluffy (3-4 minutes).
Add the flour, 1 ½ cups of the graham cracker crumbs, cornstarch, baking powder, and salt to the bowl with the butter. Beat again on medium speed until everything has combined.
Pour the remaining 1 cup of graham cracker crumbs into a bowl or plate, and lay out all of the 4” tins on a baking sheet.
Create ¼ cup sized balls of dough, roll each ball into the graham cracker crumbs. Place each ball into one of the 4” tart tins. Using the flat bottom of a cup or measuring cup, flatten the balls of dough into the tin, pushing deep enough to create a cavity. If you find the cup is sticking to the dough, dip the cup into some graham cracker crumbs before pressing.
Bake at 325 degrees for 12-15 minutes or until lightly golden. Remove from the oven and let cool.

325°
While the cookies are cooling you can make the filling. Start by whipping the heavy whipping cream in a stand mixer until it has reached stiff peaks. Scrape the whipped cream into another bowl and set aside.
In the mixer bowl, add the softened whipped cream and beat on medium high speed until smooth, then while the mixer is running slowly stream in the sweetened condensed milk.
Add the lime juice to the cream cheese mixture and beat for a couple minutes on medium-high speed until smooth and creamy.
Fold the whipped cream into the filling mixture.
When the cookies have cooled, scoop the mixture into each cookie so the filling is mounded a bit on top.
Garnish with a thin wedge of lime, lime zest, and a star of whipped cream.
Serve chilled. Store in a single layer in an airtight container.