These mini key lime cookie cups are the perfect balance of sweet, tart, and creamy — everything you love about key lime pie shrunk into a poppable, two-bite size. A buttery cookie cup holds a silky key lime filling that’s tangy enough to make your taste buds wake up without being overwhelming. They’re light, refreshing, and beautiful on a dessert table, making them ideal for spring gatherings, summer parties, or anytime you want a dessert that feels elegant without requiring much effort to pull off.
- Swap: Use bottled key lime juice when fresh key limes aren’t available — it works well and saves considerable time.
- Make-ahead: Bake the cookie cups up to 2 days ahead; fill with key lime mixture and refrigerate until serving.
- Storage: Refrigerate filled cups in a single layer for up to 3 days; the filling sets beautifully and slices cleanly.
- Variation: Add a thin layer of toasted coconut on top of the filling for a key lime and coconut combination that’s absolutely delicious.
- Serving: Top each cup with a tiny dollop of whipped cream and a thin slice of lime for a polished, restaurant-quality finish.
How cute are these little cookie cups! 🙂 They are so easy to whip up and make a perfect fancy treat to serve at your next party. A delicious chocolate chip cookie cup filled with a burst of key lime cool whip. Everyone will loves these… and you for making them. 🙂 3 smart points per cookie cup or 3 points plus for 2 cookie cups… how sweet is that!!
Mini key lime cookie cups
Ingredients
- 2 Tbsp reduced fat margarine
- 1 tsp oil
- ½ cup brown sugar
- 2 Tbsp egg whites
- 1 tsp vanilla
- ½ tsp baking soda
- ¾ cup white flour
- 2 Tbsp mini chocolate chips
- Additional regular sized chocolate chips for topping
- 2 tsp lime jello powder
- 2 Tbsp key lime yogurt
- 1/2 cup fat free cool whip
Instructions
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Preheat oven to 350F, spray a 18 mini muffin pan and set aside.
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Cream together your margarine, oil and brown sugar. Add in egg whites and vanilla and mix well.
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Stir in flour and baking powder, then fold in chocolate chips.
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Fill 18 mini muffin cups and bake in oven for 8-10 minutes.
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As soon as they come out of the oven using a 1/2 Tbsp measuring spoon, make indents in your cookies, push down as hard as you can. Leave in the muffin pan to cool for 10 minutes then let cool on a cooling rack for another 15-20 minutes.
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Mix together your jello powder, yogurt and cool whip until blended well and nice and fluffy. Place in a zip lock bag and pipe into cookie cups, or you can just use a spoon and scoop into cookie cups. Top with a chocolate chip,1 cookie is 3sp or 2 cookies is 3pp. Store in the fridge
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Nutritional info, per cookie .. Calories 73… Fat 1.6g…Saturated fat 0.7g…Carbs 11.4g…Fiber 0.2g… Sugars 8g…Protein 1.2g
Very tasty. Great light dessert. My only question is that the ingredients list 1/2 tsp of baking soda, but the directions indicate baking powder. I used soda and they were fine, but I just want to be sure it wasn’t really supposed to be 1/2 tsp baking powder. Thanks