White Chocolate Chip Key Lime Pie Oreo Cookies

If you love key lime pie then you need these cookies in your life. White chocolate chip cookies with key lime zest, graham cracker crumbs and even key lime pie Oreos.

Happy National Chocolate Chip Cookie Day! Now this is a food holiday I know almost everyone can appreciate. Since I’ve covered scads of different chocolate chip cookie concoctions, I decided to get a little fancy with my CCC recipe this year by using white chocolate chips, lime zest, and the new key lime flavored Oreos. I picked these babies up along with the new Oreo thins which by the way are pretty fantastic so don’t knock ’em til you try ’em (I got the white ones and I’m kind of in love with how crisp they are). But enough about the thins.

The key lime pie Oreos are so intensely key lime flavored that I honestly couldn’t enjoy more than one on it’s own. SUPER limey. But that quality made them perfect to be chopped up and blended into something else, such as these cookies, attributing it’s key lime pie flavor. I also and added zest and graham cracker crumbs for good measure.

One year ago: Salted Chocolate Peanut Butter Chip Cookies

Two years ago: Single Serving Deep Dish Chocolate Chip Cookie

Four years ago: Eggplant Veggie Burgers

WHITE CHOCOLATE CHIP KEY LIME PIE OREO COOKIES

Makes approximately 3 dozen cookies

Ingredients:

2 cups all-purpose flour, spooned and leveled

1/2 cup graham cracker crumbs

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 egg + 1 yolk, room temperature

1 Tbsp vanilla extract

1 Tbsp key lime zest

1 cup white chocolate chips

1 cup chopped key lime pie Oreos (about 8)

Directions:

1. Sift together the flour, graham cracker crumbs, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk, vanilla, and zest until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and cookies by hand.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.

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