Disneyland White Chocolate Raspberry Cookies Recipes

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 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.

WHITE CHOCOLATE RASPBERRY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

DISNEYLAND'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown sugar.
• Add vanilla and mix.
• Add the eggs in one at a time, mixing well after each one.
• In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined.
• Fold in peanut butter chips.
• Roll dough into 1 1/2" balls.
• Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered.
• Place rolled dough on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray and gently press each dough ball down to 1/2 inch thick.
• Bake the cookies for 7-9 minutes.
• Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling.
• These cookies are very soft - you don't want them to over bake or turn brown at all. They will continue to set-up as they cool.

WHITE CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.