Raspberry White Chocolate Chip Cookies

Sharing the BEST white chocolate chip cookies today! 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.

white chocolate chip cookies

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!

Be sure to try my Churro Toffee recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

white chocolate chip cookies

Ingredients For Raspberry White Chocolate Chip Cookies

*See bottom of post for entire recipe in recipe card.

  • salted butter
  • granulated sugar
  • light brown sugar
  • large eggs
  • pure vanilla extract
  • almond extract
  • all-purpose flour
  • kosher salt
  • baking soda
  • baking powder
  • cream of tartar
  • Ghirardelli White Melts
  • Ghirardelli Dark Chocolate Melts
  • Raspberry Jam

white chocolate chip cookies

How To Make Disneyland Copycat Raspberry White Chocolate Chip Cookies

  1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
  2. 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.

white chocolate chip cookies

Once wet ingredients have been mixed, add dry ingredients to mixing bowl, stirring until dough forms. You can also use a stand mixer if preferred.

white chocolate chip cookies

Add white and chocolate melts to dough, stirring until combined.

white chocolate chip cookies

Transfer dough to a large piece of parchment paper, pressing to about 1/2 inch thick. Top dough evenly with raspberry jam. Using this method will avoid the cookie dough turning pink from the jam. You want some pieces of raspberry, just not all of the dough.

white chocolate chip cookies

For large cookies, use a 1/2 cup measuring cup to scoop dough and place onto a baking sheet.

white chocolate chip cookies

For the large cookies, I placed 4 per baking sheet. If making smaller cookies, place dough 1 inch apart. Press cookies down so they’re not in round balls.

white chocolate chip cookies

Let cool and serve! They’re absolutely gorgeous.

white chocolate chip cookies

Taking me back to Disneyland! Love this giant cookie.

white chocolate chip cookies

Some of the cookies I did just the white melts and some with both!

white chocolate chip cookies

How To Store Cookies

Store any leftover cookies in an airtight container for up to 3 days room temperature or refrigerated.

white chocolate chip cookies

Raspberry White Chocolate Chip Cookies

My Raspberry White Chocolate Chip Cookies are just like the ones Disneyland use to sell at their bakieries. Big, beautiful and delicious!
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 24
Calories: 128kcal
Author: Jenny
Cost: $15
Print Pin Rate

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

Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 37mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Keywords: raspberry white chocolate chip cookies, white chocolate chip cookies

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