Biscoff Key lime Pie Cookies
If you’re searching for the perfect blend of creamy, tangy, and sweet in a cookie, you’ve come to the right place. Our Biscoff Key Lime Pie Cookies recipe combines the iconic flavor of Biscoff cookies with the zesty punch of key lime filling. This easy-to-follow recipe is not only delicious but also fun to make.
Why Biscoff Key Lime Pie Cookies Should Be Your Next Bake
When it comes to flavor, these cookies are a match made in heaven. The spiced caramel notes of Biscoff cookies complement the tartness of key lime perfectly. Plus, they’re simple to prepare, making them an ideal recipe for both beginners and experienced bakers. And let’s not forget, they look as good as they taste.
Ingredients for Biscoff Key Lime Pie Cookies
Here’s what you’ll need to create these delicious cookies:
Cookie Ingredients:
3 cups crushed Biscoff cookies
2 eggs
3-4 tablespoons melted butter
Key Lime Filling Ingredients:
Zest of 4 key limes (or substitute with regular limes)
2 egg yolks
7 oz sweetened condensed milk
1/4 cup key lime juice (or regular lime juice)
1/4 teaspoon salt
How to Make Biscoff Key Lime Pie Cookies: Step-by-Step Instructions
Step 1: Prepare the Key Lime Filling
In a medium bowl, whisk together the lime zest and egg yolks. Allow the mixture to sit for about 2 minutes to intensify the flavor. Next, add in the sweetened condensed milk, lime juice, and salt. Whisk until fully combined. Cover and refrigerate the filling for at least 30 minutes, or up to 24 hours if preparing in advance.
Step 2: Make the Biscoff Cookie Dough
In another medium bowl, combine the crushed Biscoff cookies with 3 tablespoons of melted butter. Add the eggs and stir until the mixture forms a crumbly dough. If the dough isn’t binding, add an additional tablespoon of melted butter.
Step 3: Shape and Pre-Bake the Cookies
Preheat your oven to 350°F (175°C). Roll the dough into 1-2 inch balls and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a measuring spoon to create an indentation in the center of each cookie, leaving a ¼-½ inch edge.
Bake the cookies for 6-8 minutes. If the cookies puff up, gently press them down immediately after they come out of the oven.
Step 4: Add the Key Lime Filling
Carefully spoon the key lime filling into the center of each cookie, ensuring you don’t overfill. Return the cookies to the oven for an additional 3-4 minutes, or until the filling is just set.
Step 5: Cool and Serve
Allow the cookies to cool completely before serving. These cookies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Tips for Perfect Biscoff Key Lime Pie Cookies
Crushing Biscoff Cookies: Achieve the ideal texture by crushing your Biscoff cookies into a mix of fine crumbs and slightly larger pieces. The fine crumbs help the dough bind, while the larger pieces add a satisfying crunch.
Temperature Matters: Using melted butter ensures a uniform dough, but if your dough isn’t coming together, don’t hesitate to add an extra tablespoon of melted butter.
Key Lime Substitutes: If you can’t find key limes, regular limes work just as well. Just be aware that the flavor will be slightly different, though still delicious.
Why These Biscoff Key Lime Pie Cookies Stand Out
What makes these cookies truly special is the science behind the ingredients. The acidic lime juice thickens the filling by reacting with the proteins in the egg yolks and condensed milk, creating that perfect creamy texture. Combined with the buttery, spiced base of Biscoff cookies, it’s a flavor experience you won’t forget.
Products I use to make these cookies:
Biscoff Key Lime Pie Cookies
Ingredients
- Ingredients
- 3 cups crushed Biscoff
- 2 eggs
- 3-4 tbsp butter, melted
- Key lime Filling
- 4 zest of key lime (can use lime if key lime is hard to find)
- 2 egg yolks
- 7 oz sweetened condensed milk
- 1/4 key lime juice
- 1/4 tsp salt
Instructions
- Make the filling; in a medium bowl, whisk together zest and egg yolks. Let sit 2 minutes. Add condensed milk, lime juice, and salt. Whisk until combined and refrigerate 30 min to 1 hour (the filling can be made a day ahead).
- For cookies, in a medium bowl, whisk together crushed Biscoff and 3 tbsp melted butter. Add eggs and stir until it forms a crumbly ball. If the dough is not forming a ball, add 1 tbsp of melted butter.
- Roll dough into 1-2” balls. Using your thumb or the back of a measuring spoon, indent the center of the cookie, making sure there is a ¼-1/2” edge. Bake cookies at 350F for 6-8 min. If cookies puff up during baking, gently press back down immediately after removing them from the oven.
- Fill cookies with key lime filling, careful not to overflow. Bake again for 3-4min until the filling is just set. Enjoy!
