White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam. 
A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments? Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (a Disneyland copycat) and knew I wanted to try them!
I had begun searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed and I checked it out because the picture of the cookie drew me in. I was excited to read through the recipe and realize that I had all the necessary ingredients!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
About This Cookie
Apparently white chocolate raspberry cookies are available at Disneyland (at Pooh Corner and a few Main Street shops). I’ve never bought this cookie at Disneyland (despite MANY times there), but this recipe had been created by another blogger, and it sure sounded good to me.
Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout? I knew I HAD to make these white chocolate raspberry cookies right away, and I blame this urgency completely on our Oregon rain.
These cookies came together quickly…a bit messy to make, but the results were delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.
How To Make White Chocolate Raspberry Cookies
Preheat your oven, and whisk together the dry ingredients in a large bowl. In a separate bowl or stand mixer, cream the butter and sugars with an electric mixer. Now add the egg, egg yolk, vanilla and almond extracts to the dough.
Add the dry ingredients to the wet ingredients, and mix just until combined. Stir in the white and semi-sweet chocolate chips.
Now Here Is The Crazy Messy Part!
Now here’s the fun (and a bit messy) part: 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” into 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!
Shape The White Chocolate Raspberry Cookies
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 this worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. Repeat this step with the rest of the dough and jam until the cookie dough is gone.
Time To Bake The Cookies!
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!
These white chocolate raspberry cookies really are delicious! I hope you will give them a try!
Hope you enjoy these delicious white chocolate raspberry cookies! They are really good! Have a great day!
Looking For More COOKIE Recipes?
You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few family favorites you might want to check out include:
- Flourless, 3 Ingredient Peanut Butter Cookies
- Snowball Cookies
- Mom’s Chocolate Chip Cookies
- Chocolate Crinkle Cookies
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Recipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.
- 2 1/2 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
- 1/2 cup butter (1 cube), room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg , plus 1 egg yolk
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 4 Tablespoons Raspberry Jam , heaping
- 3/4 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 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!
If you make the cookies smaller, you will have a much larger quantity of cookies.
Here’s one more to pin on your Pinterest boards!
a friend sent me a box of cookies for Christmas and several of this cookie was in there. Yummy. I had to ask for the recipe from her and she said they were the Disneyland White Chocolate ~ Raspberry copycat cookie. I am usually not a ‘fan’ of raspberry….but these were amazing!!! I am adding this recipe to my collection. Who knows, might even win a ribbon at the fair next year. 🙂