Hey everyone it's Sam here from Sugar Spun Run and today I'm showing you how to make key lime pie cookies.
If you're a fan of key lime pie I think you're going
to love this cookie variation. This is a super simple recipe with a buttery
cookie crust, and a sweet, and slightly tart key lime filling. Now to get started,
the first thing you're going to need is one cup of unsalted butter, and you want
this to be softened. We're going to add this to a large bowl.
To this butter, we are going to add 1/3 cup of granulated sugar, and 1/3 cup of tightly packed
light brown sugar. You're going to need an electric mixer, or you can definitely
use a stand mixer if you have one, we're going to cream together the butter and
sugar until everything is nicely combined.
The next thing you are going to need is 1 large egg yolk, and this is just the yolk. You are going to want to discard
of the white or save it for a different recipe.
We'll also add a teaspoon of pure vanilla extract.
And again use your electric mixer to beat everything together until it's completely combined.
This is looking pretty good so we can go ahead and set this aside, and now we're going to need a separate bowl
for our dry ingredients. We're going to start with 2 cups of all-purpose flour. Now
because key lime pie is traditionally made with a graham cracker crust, and
these cookies are going to be serving as the crust for our key lime pie cookies,
we are going to be adding some graham cracker crumbs into the mix. This is one half cup of graham cracker crumbs.
We'll also add 2 teaspoons of cornstarch, or if
you're in the UK you may know this as cornflour. This is a simple ingredient
that helps those cookies keep their shape, keeps them nice and soft, and keeps
them from spreading too much in the oven.
And finally we'll add one half teaspoon of salt and stir everything together.
Alright, now all that's left to do is we're going to add our dry ingredients to our wet ingredients we're going to do
this gradually just adding about 1/4 of this flour mixture at a time.
This dough can get pretty dry and we want to make sure that all of that flour is
getting nicely incorporated. So I'm just gonna use a spatula to make sure I'm
scraping the sides and bottom of the bowl so that all of our ingredients are well combined.
So this is actually looking pretty good so we can go ahead now and start
scooping our cookie dough. You're going to want each cookie dough ball to be about two teaspoons in size.
Roll the dough between your hands until it is smooth and there are no cracks in the dough and you can set that down.
And you can either just use your thumb, or I like to use the rounded back of a
teaspoon, and just gently indent each cookie.
Now as you can see I'm placing these cookies pretty close together. That's because we're not going to be
baking them right away. They're going to need to go in the freezer and chill
before we can bake them. So all I've done at this point is, I have a surface, I'm
using a cookie sheet that's lined with wax paper, parchment paper would also
work, you just want something nonstick, somewhere you can place your
cookies and easily move them to and from the freezer. Okay so now these cookies
are going to need to go over to the freezer where they will need to chill
for 30 minutes before we can go any further. Now this is just going to help
prevent them from spreading in the oven. About 15 minutes before your cookies are
finished chilling, you're going to want to go ahead and pre-heat your oven to
350 degrees Fahrenheit. My oven has been preheating for a while now and my
cookies have finished chilling so we can go ahead and place them on a baking
sheet. What I'm going to do here is I have a cookie sheet that I've lined with
parchment paper. I'm not gonna bake them on the sheet that I portion them out on,
because that's lined with wax paper and they're just too close together.
So I'm going to go ahead and place these cookies about one inch apart. They're not
going to spread very much, but you do want to give them a little breathing room for while they are baking.
Now we'll go ahead and pop these into our
preheated oven where they will need to bake for about 10 to 11 minutes.
Now, often when my key lime pie cookies come out of the oven, the center's that we
indented before baking them, they might have puffed up a little bit. You want to
have nice, kind of deep wells, because we're going to be filling this with key
lime pie filling. So the best way to get those back is just to take a clean
tablespoon, rounded tablespoon, and just slightly re indent each of those imprints.
Now we're going to want to let these cool completely before we fill
them with our key lime pie filling, but while they're cooling, we can go ahead and
start making that. Now what we're going to need to do is head over to our
stovetop, and you're just going to need a small saucepan. To the saucepan we are
going to add one cup of white chocolate chips. Now I really recommend using a
high-quality premium type white chocolate chip. I really don't recommend
generic for this recipe. We'll also need 1/2 cup of sweetened condensed milk, and
this is only 1/2 cup so you are not using the whole can here.
Finally, you need 3 tablespoons of key lime juice, and make sure this is key lime juice, and not regular lime juice.
Fresh or bottled will work fine in this recipe. So now what
we're going to do is we're going to turn our heat on our stove top to low, or no
higher than medium-low. We're going to stir this mixture continuously until
it's melted, until the chocolates melted, and the mixture is well combined.
Once everything is nice and melted together, I like to add just a little bit
of lime zest. This is mostly for color so you can use just a regular lime, or a key lime, either one will be fine.
Now once it begins to bubble, you're going to want to
go ahead and remove this from heat, and now we are ready to start portioning
that filling into our prepared cookies. Now you can just use a spoon to do this,
I like to use a small one teaspoon size cookie scoop. It just makes the process a
little bit easier, and I will leave a link to this specific scoop in the description below.
Now, ideally you would want to let that filling sit for about
thirty minutes, maybe even an hour before you dig in, and just keep in mind that it
is going to stay tacky even once it's had time to cool completely. So these are
not ideal for stacking. Alright well I am going to go enjoy this so thank you
guys so much for watching and I will see you next time.
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Also, if you enjoyed today's cookie recipe, here are a few others you might like as well.