Disneylands Copycat Raspberry White Chocolate Chip Cookies Recipes

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 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.