Graham Cracker Key Lime Chocolate Chip Cookies

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Graham Cracker Keylime Chocolate Chip Cookies have two kinds of chocolate chips, fresh lime, and graham crackers! Serious Yum Here!

key lime chocolate chip cookies with icing on a green oblong plate with limesCookies in my house ALWAYS put a smile on everyone’s face. Especially if they are Key Lime Chocolate Chip Cookies!

The April issue of the Food Network Magazine came out with their yearly cookie section and this year it features 50 different variations of chocolate chip cookies. These Key Lime Chocolate Chip Cookies looked so good I just had to make them.

I can’t think of anything lime related I don’t like and especially in the form of a cookie! In my opinion there just isn’t anything much better than lime and white chocolate…period!


There are three types of cookie texture; chewy, crispy, and cakey. I’m sure you can make crispy or chewy key lime cookies but they recommended making the cakey version. The major difference is more flour, the addition of baking powder and sour cream (which was omitted in this recipe).  

Also, for this cookie the flour was cut down by ½ cup and crushed graham crackers were added. The addition of the graham crackers is really good, it makes the cookie a little crispier than a normal cakey cookie. It really does taste like a graham cracker crust with a key lime pie!


I must confess I did not use key lime. After going to 2 different stores I gave up and just used regular limes. Key limes are a seasonal item; I couldn’t even find the juice in a bottle so I used regular limes.

The batter wasn’t quite limey enough (I’m convinced it’s because of the regular lime instead of Key Lime)  so I added a little more juice and zest. I did the same to the glaze and boy did it make a difference.

I think this is my favorite cooking magazine. The recipes are usually pretty easy and lots of new ideas!


Crush about 3 or 4 of the large rectangle graham crackers in a food processor for about 5 seconds and wallah their crumbs! I used the single serve option on my Ninja:)


Mix the flour and graham cracker crumbs into the creamed butter mixture and beat until all combined and smooth.

Now the best part….add all the remaining stuff, lime rind zest, both dark chocolate and white and stir with a rubber spatula until all combined…lastly, take a big finger dip and smile!

I wasn’t quite sure about how much they would spread so I only put 9 on the first pan. The second I was able to spoon 12 on the sheet (an extra row of 3).

When brown around the edges take out and let sit for about 5 minutes on the sheet pan then transfer to a wire rack to cool completely.

When cool, drizzle with the lime glaze, it’s worth the last and extra effort!


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Key Lime Chocolate Chip Cookies

Adapted & Embellished from Food Network Magazine
Chocolaty white and dark chips together with Key Lime goodness. Tastes like spring, Mother's Day, or a lazy Saturday afternoon!
No ratings yet
Prep Time 25 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 25 cookies
Calories 95 kcal


  • 1.5 cups all purpose flour or flour of your choice
  • .5 cup crushed graham crackers
  • .5 tsp baking soda
  • .5 tsp baking powder
  • .5 tsp salt optional
  • 1 stick unsalted butter room temperature
  • .5 cup granulated white sugar
  • .5 cup light brown sugar packed
  • 2 eggs, large room temperture
  • 3 tbsp lime juice or to taste
  • 1 tbsp lime zest or to taste
  • 1 tsp pure vanilla
  • 3/4 cup semi sweet chocolate chips
  • 3/4 cup white chocolate chips
  • 3/4 cup confectioner's sugar
  • 3 tbsp lime juice or to taste
  • 1 tbsp lime zest or to taste


  • Preheat oven to 375Mix and whisk first 5 ingredients in a medium bowl.
  • Mix room temp. butter and sugars together until creamy and fluffy with an electric mixer. Add eggs one at a time to butter mixture and then vanilla, lime juice and lime zest.
  • Mix dry flour mixture into wet butter mixture, reducing mixer speed until all combined.  Stir in both kinds of chocolate chips.
  • Drop by spoonfuls on a parchment covered baking sheet (or use spray oil). I cooked 12 on a sheet. Bake for 8-12 minutes or until edges are light brown.
  • Cool on a wire rack. While cooling mix confectioner sugar, lime juice and zest together to form a thin glaze. When cookies are cool drizzle with a spoon onto top of cookie.


Serving: 0gCalories: 95kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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