Sharing my Jack-Jack Cookie Num Nums, Disneyland Copycat recipe today! These turned out absolutely delicious! They’re packed with chocolate chunks and perfectly sweet.
Jack-Jack Cookie Num Nums
If you’ve been to Disneyland Resort lately, you know that at Disney California Adventure’s Pixar Pier you can order a nice warm Jack-Jack Cookie Num Num right near the exit of Incredicoaster. They are served nice and warm plus they’re gooey fantastic! If you haven’t had them before, you are in luck, I created a copycat recipe that is spot on! Try my Mickey Mouse Oreo Pops too! You’ll love these. Let’s take a look at how I make them.
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How To Make Jack-Jack Cookie Num Nums
You’ll need to prepare just a little before you make these cookies. You’ll want to order some 3-4 inch round paper liners. I found some on Amazon. They worked great. Check them out HERE. You also want to get some chocolate chunks. I love the block of chocolate that Trader Joe’s sells. It’s a 1 pound block of milk chocolate and I chop it into chunks myself. It melts absolutely perfect. You can also look for bags of chocolate chunks in the baking isle of the grocery store. Everything else in the recipe is your basic cookie ingredients you likely have on hand.
Disneyland Copycat Recipe
Start by creaming the butter and sugars until creamy smooth.
Add two large eggs and 2 tablespoons of pure vanilla extract.
Dry ingredients up next. Stir until dough forms.
Chocolate chunks into the bowl.
Place the cookie liner cups onto a large baking sheet.
3 large cookie scoops in each liner.
Press dough so it is all even around liner.
Top each cookie dough with more chocolate chunks. Press them in gently to the dough.
Ready to bake! 350 degrees F. for about 22-24 minutes.
Literally GORGEOUS and so good. The boys devoured them today!
I couldn’t resist adding my Jack-Jack Ears I got from Magicmouseears.com She makes the most beautiful EARS ever!
Make sure to serve your cookies warm just like they do on Pixar Pier!
I mean…..hello!
Enjoy!!!
Jack-Jack Cookie Num Nums
Equipment
- Oven
Ingredients
- 2 sticks salted butter softened or browned
- 1 1/4 cups packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/4 cups milk chocolate chunks
- 1/4 cup chocolate chunks for tops of cookies
Instructions
- Preheat oven to 350 degrees F. and place 8 cookie liner cups onto large baking sheet.Place butter and sugars into a large mixing bowl, beat until well combined. Note: For another variation, try browning the butter first. Let butter cool for 15 minutes then continue with this recipe. Add eggs and vanilla stirring until well combined. Add flour, salt and baking soda, stir slowly until dough forms. Stir in 1 1/4 cups chocolate chunks.
- Scoop about 3 heaping scoops of cookie dough into each cookie liner cup. Press each cookie so dough is even then top with more chocolate chunks, pressing slightly into tops of dough. Bake for 22-24 minutes, until baked through, starting to turn golden on top. Remove and let cool for 5 minutes. Serve warm.
Nutrition
Pin Jack-Jack Cookie Num Nums
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What brand of chocolate do you use? Is that cooking chocolate so it doesn’t melt as much or regular chocolate
Hi Nina, I belive I used a bag of the chocolate chunks from Ghirardelli or Nestle.
Hi! If I were to make 4 cookies instead of 8 and cut my ingredientes in half, would the outcome taste the same? Or should I keep anything the way it is?
Thanks!
Hi Kelly, you can half the recipe with no problem if you want to make the 4 large Jack Jack Cookies.
Have you ever tried freezing them, to have on hand whenever you feel like baking them?
Hi Irene, I haven’t, but I think it would be no problem freezing them. Just thaw to room temperature before baking.
I am making these for my husbands birthday this weekend, I can’t wait!! Does the butter need to be room temp or cold?
Hi Jordan! If you are not browning the butter, room temperature butter is perfect. Hope you enjoy!
Could you make these without the cookie liner?
Hi Kelsey, I haven’t tried these without the liners, but you could try cupcake liners if you have those?
Can we use unsalted butter because salted one is out of stock?
Yes, unsalted is no problem Cristal.
I’ve made these several times already and they are a hit! My hubbie’s favorite is to eat them warm with ice cream, chocolate syrup/fudge, and whipped cream. Go big or go home, right?!? He even had me make a double batch to take to his office for Christmas gifts for co-workers. Also, I wanted to share these molds that I ordered instead of the paper liners. They seemed a little more economical and worked really well. I just made sure to pop the cookies out after about 5 minutes so the outsides ended up a bit crispy like the perfect Pixar original. Thanks so much for the recipe! (P.S. I ordered 2 sets of the molds to hold one entire batch of dough).
Wilton Tart and Pie Molds – Mini Silicone Molds https://www.amazon.com/dp/B01I3EQASU/ref=cm_sw_r_cp_apa_i_3vAcEb3KTWG0A
What size scoop did you use?
Mine is about a 3 tablespoon full size scoop.
I’m having the hardest time finding cookie liners like the ones shown. Any help would be appreciated. Awesome recipe
I found some similar ones here Ryan: https://www.amazon.com/Panificio-Premium-3-2-inch-Baking-Cups/dp/B01B5KYZZO/ref=sr_1_16?keywords=round+paper+mold&qid=1563240477&s=home-garden&sr=1-16 From Amazon.
I made these earlier today and baked for a total of 26 minutes. They puffed up just over the top of the liner. But once they cooled, the middle collapsed. The middle appears to be fully baked, but I can’t figure out why it would collapse. Any ideas?
I would try filling them less full next time, that should help 🙂
Where did you find the cookie liner cups? I am going to make these for my son’s birthday. He loves all things Incredibles.
Thank you.