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–+ servings
copycat crumble key lime cookie on a plate topped with a piece of lime and whipped cream
5 from 9 votes

Copycat Crumbl Key Lime Pie Cookies

Created by: Fun Cookie Recipes
18 cookies
Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 1 hour
These Copycat Crumbl Key Lime Pie Cookies taste just like the ones you get from the shop, and they are available every day of the year! The graham cracker cookie crust filled with tangy, creamy filling is irresistible.

Equipment

Hand mixer or stand mixer
Mini Tart Pans
Cookie Sheets

Ingredients
 

Cookies

  • 1 cup salted butter softened
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup canola or vegetable oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 ½ cups graham cracker crumbs divided (1½ cups and 1 cup)
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt

Key Lime Filling

  • 1 ½ cups heavy whipping cream
  • 16 ounces cream cheese softened
  • 28 ounces sweetened condensed milk
  • ½ cup sour cream
  • 10 ounces lime juice See Note 1

Garnishes

  • whipped cream
  • graham cracker crumbs
  • 2-3 limes cut into small wedges
  • lime zest from 2-3 limes

Instructions

  • Preheat the oven to 325°F/165°C. Line a sheet pan with parchment paper, and lay out your 4 inch tart pans on it.
  • Combine softened butter, sugar, brown sugar, oil, vanilla, and eggs in the bowl of a stand mixer. Beat on medium speed for 3-4 minutes, or until the mixture is light and fluffy.
  • Add the flour, 1 ½ cups of graham cracker crumbs, cornstarch, baking powder, and salt to the bowl with the butter. Continue mixing on medium speed until everything is combined into a dough.
  • Add the remaining 1 cup of graham cracker crumbs to a shallow bowl or plate.
  • Portion the dough into ¼ cup sized balls of dough, and roll each ball with your hands to smooth it out. Roll each dough ball in the graham cracker crumbs to coat it, then place in a tart tin.
  • Use a flat measuring cup or glass that is smaller than the tart tin to press the dough into the tin and create a cavity for the filling. If you find that the dough is sticking to your cup, add a bit of the crumbs to it first.
  • Bake the cookies in the preheated oven for 12-15 minutes, or until lightly golden. Remove from the oven and let cool completely, still in the tins on the bakings sheet.
  • Make the filling while the cookies are cooling. Start by whipping the heavy cream in your stand mixer until it forms stiff peaks. Transfer the whipped cream into a separate bowl and set aside.
  • Add the softened cream cheese to the mixer bowl, and beat on medium-high until smooth. Then stream the sweetened condensed milk into the cream cheese while the mixer is running. Mix in the lime juice, then gently fold in the prepared whipped cream.
  • When the cookies are cooled, carefully remove them from the tart tins. Scoop the filling evenly into the cookies, creating an overfilled, mounded effect.
  • If desired, garnish the cookies with lime wedges, whipped cream, lime zest, and a sprinkle of graham cracker crumbs. Serve cold.

Notes

  1. Limes: You will need 5-6 limes for this recipe. Zest 2 or 3 limes and save the zest for garnish before you juice the limes for the filling. You'll need additional limes to cut into wedges. 
  2. To Serve and Store: These cookies are best served chilled, just like they are at Crumbl. They will stay fresh in the fridge for 1-2 days. Be sure to store them in a single layer. 
  3. Make Ahead Tip: Bake the cookie bases and keep them, unfilled, in an airtight container for up to 24 hours. The key lime filling can also be made ahead and stored in the refrigerator. You can then fill and garnish the tarts closer to when you'll be serving them. 
  4. If you want your cookies to look like the ones from Crumbl, you will want to use the mini tart tins. However, they are not required. You can make the same shape using a flat measuring cup and your hands. 
  5. If your cream cheese isn't fully softened, you may notice lumps in the filling. If this happens, you can run the mixture through a mesh strainer to make it silky smooth. 

Nutrition

Serving: 1cookie | Calories: 640kcal | Carbohydrates: 65g | Protein: 9g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 476mg | Potassium: 313mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1144IU | Vitamin C: 8mg | Calcium: 219mg | Iron: 2mg