Key Lime Pie Cookies

Step 1

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.

Step 2

With mixer on low, stir in egg yolk and vanilla extract, pausing to scrape down the sides and mixing until ingredients are well-combined.

Step 3

In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, and salt.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

Chill imprinted dough in freezer for 30 minutes.

Step 8

Preheat oven to 350F (175C) and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).

Step 9

Place chilled cookie dough on sheet spacing at least 1" apart.

Step 10

Bake on 350F (175C) for 10-11 minutes and allow to cool completely on pan. Wait for cookies to cool completely before preparing filling.

Step 11

In a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice.

Step 12

Stir frequently until chocolate is melted and ingredients are well-combined. Stir in lime zest and stir until mixture just begins to bubble.

Step 13

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!).

Step 14

Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).