Ingredients
Equipment
Method
- Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar on high for 2 minutes until light and fluffy.
- Add in egg, key lime juice, zest, and lime or lemon extract and mix on high for another 2 minutes.
- Add in flour, graham cracker crumbs, salt, and baking soda into the bowl and mix on low until fully incorporated and a dough forms.
- Mix in the white chocolate chips until just incorporated.
- Using a 1 ? tbsp. cookie scoop, drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart.
- Bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
- Let the cookies cool on the tray for 10 minutes before removing them to a cookie rack to fully cool.
Nutrition
Notes
For variations, consider using lemon juice instead of key lime juice or adding nuts or shredded coconut for added flavor. Store in an airtight container for optimal freshness.