Disneylands Raspberry White Chocolate Chip Cookies Recipes

RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
• Place butter and sugars into a large mixing bowl or stand mixer, beat butter and sugars until well combined, a good 2 minutes. Add eggs, vanilla and almond extract, beating until well combined. Add flour, salt, baking soda, baking powder and cream of tartar, stirring until dough forms then stir in white and chocolate melts stirring into the dough. Transfer dough to a large piece of parchment paper and press to about 1/2 inch thick piece of dough. Spoon raspberry jam evenly over dough. For large cookies as I have in my photographs, use a 1/2 cup measuring cup to scoop dough and place onto parchment paper. 4 large cookies per baking sheet. Press cookies slightly so they're not in a round ball. Bake the large cookies for 15-16 minutes, until cookie is mostly cooked through. Allow for more cooking on baking sheet when removed from oven. For smaller cookies, use a medium cookie scoop to scoop dough onto baking sheet, placing about 1 inch apart. Bake smaller cookies for 11-12 minutes. Remove cookies and let cool before serving.

DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter, brown sugar and white sugar until light and fluffy.
• Add the vanilla and eggs to the bowl and mix until incorporated.
• Pour in one small box of White Chocolate Instant Pudding. Mix.
• Add the baking soda, salt and flour. Mix until the dough is moistened.
• Stir in the milk chocolate chips and white chocolate chips.
• Spread out half of the dough and press it flat.
• Place small spoonfuls of raspberry preserves all over the top of the dough. Cut the jam into the dough with a knife.
• Press the dough into a cookie scoop and place on a parchment lined baking sheet. Press the center of the cookie down, just so it isn't a ball.
• Chill for 30 minutes.
• Bake at 350 degrees for 9-11 minutes Cool on a cooling rack. Enjoy!

DISNEYLAND'S COPYCAT RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter & sugars until light and fluffy.
• Add egg/yolk, vanilla and almond extracts. Mix well.
• Add dry ingredients and mix until just combined.
• Add white & semi-sweet chocolate chips.
• Add raspberries and stir gently to combine them with the dough.
• Take the dough and scoop by spoonfuls onto a greased cookie sheet.
• Bake at 350° for 12-17 minutes depending on the size of your cookies.
• Take them out when the edges are set but the center is still puffy and soft.
• Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.

DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
• Add in flour, cornstarch, baking soda, and salt and beat until combined.
• Fold in the chocolate chips and white chips.
• Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
• Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
• Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
• Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.

WHITE CHOCOLATE AND RASPBERRY COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine flour, salt, and baking soda.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
• Add in the egg and vanilla extract, and mix until combined.
• Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
• Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
• Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
• In the bowl of a stand mixer, cream together the butter with brown sugar and sugar until light and creamy.
• Add in egg, egg yolk, and vanilla extract and mix until combined.
• In a separate bowl combine flour, cornstarch, baking soda, and salt.
• Add into sugar mixture and beat until well mixed. Fold in the white and chocolate chips.
• Drop each tablespoon of seedless raspberry jam in separate areas of the bowl. Using a rubber spatula swirl the jam into the cookie dough. Do not stir too much or your dough will turn pink.
• Using a medium cookie scoop, drop dough onto cookie sheet. If the dough is warm, refrigerate 10 minutes before baking.
• Bake for 12 minutes until cookies are set and edges are golden.
• Remove from oven and let cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. Repeat with remaining dough.