Best 5 Disneylands Raspberry White Chocolate Chip Cookies Recipes

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.

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.

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:

• 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.

DISNEYLAND'S WHITE CHOCOLATE RASPBERRY COOKIE RECIPE

Steps:

• Cream the butter and sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white and semi-sweet chocolate chips. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T. of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl. Take the jam swirled dough and scoop by spoonfuls (use large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350 over for 12-17 mins. Your bake time may be less depending on the size of cookie you make. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 mins. then transfer to a wire ract to cool completely.