Disneylands White Chocolate Raspberry Cookie Food

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.

WHITE CHOCOLATE RASPBERRY COOKIES (DISNEYLAND COPYCAT)

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
• In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
• Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
• Scoop out about 1/4 of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!
• Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
• Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

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 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.

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.