Disneylands Copycat Raspberry White Chocolate Chip Cookies Recipes

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RASPBERRY WHITE CHOCOLATE CHIP COOKIES



Raspberry White Chocolate Chip Cookies image

My Raspberry White Chocolate Chip Cookies are just like the ones Disneyland use to sell at their bakieries. Big, beautiful and delicious!

Provided by Jenny

Categories     Dessert

Time 30m

Number Of Ingredients 14

1 stick salted butter (softened)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
3/4 cup Ghirardelli White Melts
3/4 cup Ghirardelli Dark Chocolate Melts
1/4 cup Raspberry Jam seeds or no seeds

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.

Nutrition Facts : Calories 128 kcal, Carbohydrate 25 g, Protein 2 g, Fat 2 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 37 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

DISNEYLAND'S COPYCAT RASPBERRY WHITE CHOCOLATE CHIP COOKIES



Disneyland's Copycat Raspberry White Chocolate Chip Cookies image

Make your favorite Disneyland cookies with this copycat Raspberry White Chocolate Chip Cookies Recipe. So good and great gift idea or party dessert!

Provided by The Idea Room

Number Of Ingredients 14

2 1/2 C Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 C butter, room temperature
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Fresh Raspberries (1/2 cup)
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips

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



Disneyland's Raspberry White Chocolate Chip Cookies image

A delicious and chewy, white chocolate cookie packed full of raspberry preserves, white chocolate chips and milk chocolate chips. My version of the Raspberry White Chocolate Chip Cookie available at Disneyland.

Provided by Mindy

Categories     Cookies

Time 56m

Number Of Ingredients 13

1/2 Cup Butter, softened
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Vanilla Extract
1 Egg
1 Egg Yolk
1 Small Box White Chocolate Instant Pudding
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 1/4 Cups All-Purpose Flour
3/4 Cup White Chocolate Chips
3/4 Cup Milk Chocolate Chips
3-4 Tablespoon Raspberry Preserves, seedless

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!

Nutrition Facts : Calories 177 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 Cookie, Sodium 113 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

DISNEYLAND'S WHITE CHOCOLATE RASPBERRY COOKIE RECIPE



Disneyland's White Chocolate Raspberry Cookie Recipe image

Provided by á-2700

Number Of Ingredients 14

2 1/2 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cream of tartar
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg + 1 egg yolk
1/4 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract
4 Tbsp. raspberry jam
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips

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.

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