Easy Key Lime Pie Cookies with White Chocolate Chips
If you love the flavor of key lime pie, I have got a treat for you. These chewy key lime cookies are perfectly balanced with the tartness of lime and the sweetness of white chocolate. Think key lime pie filling in chewy cookies.
There is something about the tangy lime flavor with the cream cheese and white chocolate mix that makes these cookies next-level good. For more delicious cookies, check out 10+ Low Calorie Cookies or my chocolate chipless cookies.
Think chewy center with a creaminess throughout and a perfectly crispy outside. They have just enough lime to not take over the cookie.
Why you’ll love this recipe:
- Tastes like key lime cheesecake.
- Makes 19 cookies at 120 calories each.
- Zingy key lime zest and sweet white chocolate merge.
Ingredients and Substitutes:
These are the main ingredients for key lime pie cookies. See the recipe card below for the full ingredients list and instructions for these key lime pie cookies:
- All-Purpose Flour: you can use gluten-free flour but omit 2 Tbsp. as it bakes a bit drier.
- Butter: can be substituted with coconut oil 1:1.
- Brown Sugar: both light and dark work us use a sugar substitute but note this will change the taste.
- Sugar: if you want to make these even lower calorie use a sugar substitute, but that will change the taste and texture of the cookie.
Variations and Substitutions
- Add in graham cracker crumbs for a fun twist on this recipe.
- Use key limes or regular limes and regular lime juice for this recipe.
Dietary Modifications
- To make gluten-free use Bob’s 1:1 Gluten-free flour. Also, be sure your white chocolate chips are gluten-free.
- For dairy-free, sub out the butter for coconut oil at 1:1. You will also need to sub out the cream cheese for a dairy-free alternative. This may change the taste and soft texture of the cookie.
How to make key lime pie cookies (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
Step 2: mix wet ingredients
In a large mixing bowl, cream the sugar and butter until light and fluffy (image 1), about 2-3 minutes.
Add the cream cheese cheese, lime zest, and lime juice and mix until combined (image 2).
Step 3: mix dry ingredients
In a separate bowl, whisk together the flour, baking soda and salt (image 3).
Step 4: combine wet and dry
Add the flour mixture to the wet ingredients, mixing until just combined. Fold in the white chocolate chips (image 4).
Step 5: scoop and bake
Drop 1.5 tablespoons of dough onto the prepared cookie sheet. This recipe makes approximately 19 cookies with a 1.5 Tbsp. cookie scoop. Sprinkle additional fresh lime zest on top, if using (image 5).
Step 5: remove and cool
Bake cookies for 10-12 minutes or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store your cookies in an airtight container for 3-4 days.
If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Space cookie dough evenly on the pan and make into even sized cookie dough balls. I use a 1.5 Tbs cookie dough scoop to ensure they are the same size.
These cookies have not been tested with protein powder. If added, it can make them a much fluffier or denser cookie (depending on the protein powder used) so I suggest sticking to the below recipe. If you’d like to try with protein powder try replacing ¼ cup of flour with 1 scoop of protein powder, adding more to meet the desired cookie dough consistency and leaving a comment so others know how it worked.
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Key Lime Pie Cookies
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Ingredients
Wet Ingredients
- 1/2 cup light brown sugar (or sugar substitie) lightly packed, 90g
- 1/2 cup sugar (or sugar substitute) 100g
- 1/2 cup unsalted butter softened
- 1 lime zest
- 3 small limes, juiced approx. 1/4 cup
- 2 oz. reduced fat cream cheese room temp
Dry Ingredients
- 1 3/4 cup all-purpose flour 210g
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup LIly's white chocolate chips (any brand) 40g
- lime zest on top optional, but recommended
Instructions
- Preheat the oven to 400 degrees Fahrenheight and line a baking sheet with parchment paper.
- In a large bowl, cream the sugar and butter until light and fluffy.
- Add the cream cheese cheese, lime zest and lime juice and mix until combined.
- In a separate medium bowl, whisk together the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop 1.5 Tbsp. spoonfuls of dough onto the prepared baking sheet. This recipes makes approximately 19 cookies with a 1.5 Tbsp. cookie scoop. Sprinkle additional lime zest on top if using.
- Bake for 11-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Do not over-mix your dough.
- Use softened butter. I like to pull mine out a couple hours before using.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
- Want to make these lower calorie? Use a 1:1 sugar substitute (this will change the taste of the cookies and possibly the texture) or make them smaller into 1 Tbsp. cookies.
Nutrition
Photos by Marie-Catherine Dube
I made these cookies for my daughter.,
The dough came out perfect, and the taste is delicious.
SO happy you loved them! Thank you!!