You are in for a treat with the BEST white chocolate chip cookies! My Raspberry White Chocolate Chip Cookies are inspired by my favorites I used to get from the Disneyland bakeries! They’re giant, beautiful and absolutely delicious.
If you love Disneyland inspired recipes like we do, try our Churro Toffee recipe too.
White Chocolate Chip Cookies
These giant cookies bring back so many fun memories of Disneyland trips with my boys when we lived in Southern California. I’d stop by Pooh Corner Bakery in Critter Country to get one of these cookies just about every visit. You will love making your own at home!
Why You’ll Love This Recipe
- Disneyland Inspired. These cookies were created after the ones I used to get from the Disneyland Bakeries!
- Easy To Make. With my step by step instructions, you’ll be able to make these cookies with no trouble at all.
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What You’ll Need
Here are the ingredients you’ll need to make this special cookie recipe. See recipe card at the bottom of the post for full instructions.
- Salted Butter– For most of my recipes I use salted butter, unsalted works fine too.
- Granulated Sugar– This fine white sugar gives the cookies their sweetness
- Light Brown Sugar– I used light brown sugar for the cookies, dark brown sugar works as well.
- Large Eggs– For consistency, I use large eggs in all of my cooking and baking.
- Pure Vanilla Extract– Use pure vanilla for best tasting results.
- Almond Extract– Find almond extract in the baking isle near the vanilla.
- All-Purpose Flour– Flour is the main dry ingredient in the cookies.
- Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking. I prefer it over table salt.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Baking Powder– Baking powder also helps the cookies rise during baking.
- Cream of Tartar– Cream of tartar is found in the spices section of the grocery store.
- Ghirardelli White Melts– Find white melts down the baking isle of the grocery store.
- Ghirardelli Dark Chocolate Melts– Find chocolate melts down the baking isle of the grocery store.
- Raspberry Jam– You’ll spoon little bits of jam over the cookie dough before they bake.
How To Make Disneyland Copycat Raspberry White Chocolate Chip Cookies
Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
Cream Butter and Sugars. Place butter and sugars into a large mixing bowl or stand mixer, beat butter and sugars until well combined, a good 2 minutes.
Eggs and Vanilla. Add eggs, vanilla and almond extract, beating until well combined.
Dry Ingredients. Add flour, salt, baking soda, baking powder and cream of tartar, stirring until dough forms.
Add Chips. Stir in white and chocolate melts stirring into the dough.
Press Dough Onto Parchment. 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.
Scoop Cookie Dough Onto Baking Sheet. For large cookies as I have in my photographs, use a 1/2 cup measuring cup to scoop dough and place onto parchment paper.
Press Cookie Dough Into Rounds. 4 large cookies per baking sheet. Press cookies slightly so they’re not in a round ball.
Bake. 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.
Cool. Let cool and serve! They’re absolutely gorgeous.
How To Serve
Serve cookies room temperature for any occasion where cookies are needed. These are a fun surprise for Disney fans who know about Disneyland bakeries. They also make perfect cookies to wrap up for bake sale and neighbor gifts.
How To Store Cookies
Store any leftover cookies in an airtight container for up to 3 days room temperature or refrigerated.
Freezing Instructions
Freeze cookie dough or cookies in an airtight container for up to 3 months in the freezer. Thaw completely before baking or enjoying.
Try These Other Disneyland Copycat Recipes
Raspberry White Chocolate Chip Cookies
Equipment
- Oven
- baking sheet
- Bowl
- parchment paper
- measuring cups
- measuring spoons
Ingredients
- 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
Instructions
- 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
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I think this is a remarkable recipe and I believe it’s adaptable In other ways especially for people who don’t like chocolate (how is that possible but totally true) I thank you so much