• Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
• Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla butter emulsion and mix again.
• Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
• Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
• Place the cookie dough on the prepared baking sheet, then using a 1 tablespoon measuring spoon, make a well in the center of the cookie dough. Bake in the preheated oven for 10 minutes, pull the cookies out, make an indentation in the center using a ¼ cup measuring cup or the bottom of a glass then place back in the oven for another 2 minutes. Let the cookies cool down on the baking sheet for 15 minutes then transfer to a cooling rack.

key lime pie filling

• In a stand mixer cream the cream cheese and sweetened condensed milk, lime juice, and lime zest together until combined.
• Fill the cooled-down cookies with the key lime pie filling and chill for an hour or two to set. Top with a lime wedge and a dollop of whipped cream.