First oranges, now limes (and snacking on grapefruits in between!).
You know the saying… when life hands you
lemons citrus, make lemonade cookies. 😉
Key lime yogurt + graham cracker crumbs + white chocolate = snack perfection.
And that is what motivated me to make these cookies. 🙂
Now, a note about the limes: I didn’t use key limes in these cookies, because I had “regular” (i.e., persian) limes on hand. But if you want the extra tart flavor of those tiny key limes, go ahead and use them instead. I can assure you, regardless of the type of lime you use here, these cookies will be fresh, zesty, and downright delicious.
Plain Greek yogurt replaces some of the butter in these cookies, which obviously means you can eat twice as many, and also ensures a soft and “puffy” cookie.
The two other shining stars of these little gems are the graham cracker crumbs and white chocolate. Both add extra sweetness and texture that cannot be replaced.
Hmm, now what other citrus fruit can I make delicious cookies from…
[print_this]Lime Pie Cookies
A favorite tart pie in cookie form! Using Greek yogurt in the recipe allows for a soft (and healthier) cookie without sacrificing any flavor.
Makes 2 1/2 dozen cookies
Prep time: 20 minutes
Cook time: 15 minutes
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup Chobani plain nonfat Greek yogurt
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- Juice of half a regular lime
- 1/2 tablespoon vanilla extract
- Zest of one lime
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 1/3 cup graham cracker crumbs
- 1 cup white chocolate chips
In a large mixing bowl, beat the butter, yogurt, and sugars (by hand or with electric mixer) until creamy. Add the eggs, lime juice, and vanilla extract; mix until smooth. Add the lime zest, baking powder, salt, flour, and graham cracker crumbs; stir until just mixed. Stir in the white chocolate chips.
Place the cookie dough in a container and cover. Refrigerate at least two hours, or overnight.
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.
Roll the chilled dough into one-inch balls, setting onto the prepared cookie sheets about two inches apart. Bake 12 to 15 minutes or until the edges are golden brown; half way through baking, lightly press on the cookies to flatten a bit (this helps create the crackled look). Allow the cookies to cool 5 minutes before removing from the cookie sheets to cool completely.[/print_this]