The farther south you go in Florida the more you will find Key Lime this and Key Lime that in touristy shops, especially way down in the Keys. I make authentic Key Lime pie but don’t go the extra mile like restaurants do. For them it is an intense competition and for me it is something very easy to make and enjoy right away. If you want Key Lime pie, just buy a bottle of Nellie and Joe’s Key Lime Juice and follow the recipe on the bottle. What’s intriguing are all the other Key Lime treats you will find in places like Key West (definitely on Duval Street). On my last trip down there I revisited a Key Lime specialty shop on Duval that was filled with all things Key Lime and sampled some cookies. There are the bags of small round Key Lime cookies you can buy on Amazon, for instance. Very good. Here’s a recipe I found that the shop most likely used for the decidedly better cookies with a cheesecake filling. Do I have to say “Use Key limes”? Yes, they usually are sold in bags. You will only need 4 for these cookies. If you ever visit Key West, be sure to stop in the Southernmost Key Lime shop (not far from the Southernmost Point and the Butterfly Conservatory - be sure to visit both places, too). There is also Kermit’s Key Lime Shoppe at the other end of Duval.
Requirements
Stand mixer
Hand mixer
Three large baking pans
Parchment paper
Room in both freezer and refrigerator for a baking pan
Bowls
Three hours to complete
Ingredients
Filling
8 oz cream cheese (room temp.)
1/3 cup powdered sugar sifted
Zest of 2 Key limes
1 Tbsp Key lime juice
Cookies
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/4 cups graham cracker crumbs
1 cup unsalted butter room temperature
1/2 cup light brown sugar
1 cup granulated sugar
1 tsp vanilla extract
1 large egg room temperature
1 egg yolk room temperature
2 Key limes zested
1 Tbsp Key lime juice
White chocolate chips or small chunks (for example Giradelli)
Directions
In a small bowl using a mixer, beat the cream cheese on high speed for 1 minute. Add the powdered sugar and mix on low until combined. Add the lime zest and juice. Mix until thoroughly combined.
Using a tablespoon, place 16 dollops onto parchment paper on an oven tray, then refrigerate for one hour.
Using a blender or food processor, blend the graham crackers into crumbs. Place the crumbs in a large bowl. Add the flour, baking soda, and salt and set aside.
Using a mixer (stand mixer or hand mixer in a bowl), beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla, lime zest, and lime juice. Mix until combined.
Add in the egg and egg yolk and mix in on medium until combined. Add in dry ingredients and mix on low speed until combined. Chill the cookie dough for 1 hour.
Line two cookie sheets with parchment paper.
Using a cookie scoop, make 16 equal size cookie dough balls and place 8 per cookie sheet, spread out evenly. This will be all of the dough.
Using a teaspoon, press a hole into each cookie dough ball. Top with a dollop of the frozen cheesecake mixture. You don't want the cheesecake filling to melt as this will make rolling the balls very difficult.
For the second set of cookie dough balls, place a cheesecake dollop on top of each, then roll each one into a ball.
Preheat the oven to 350°F.
Place the first batch of cookie dough balls in the freezer to chill while the oven preheats. Place the rest of the cookie dough balls in the fridge for 20 minutes. The cookie dough balls need to be cold before going in the oven.
Remove the refrigerated cookie dough balls, move the ones in the freezer to the fridge, and bake the first batch for 15 minutes.
Remove first batch from oven and immediately press white chocolate chips into each cookie. Let them sit in the hot pan for 10 minutes before transferring to a cooling rack.
Prepare, bake, and finish the second batch the same way.
These will be rather soft after cooling so you might want to double them over.
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