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
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.
What You’ll Need
- 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.
- 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.
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.
Add white and chocolate melts to dough, stirring until combined.
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.
For large cookies, use a 1/2 cup measuring cup to scoop dough and place onto a baking sheet.
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.
Let cool and serve! They’re absolutely gorgeous.
Taking me back to Disneyland! Love this giant cookie.
Some of the cookies I did just the white melts and some with both!
How To Serve
Serve cookies room temperature for any occasion where cookies are needed.
How To Store Cookies
Store any leftover cookies in an airtight container for up to 3 days room temperature or refrigerated.
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
Pin White Chocolate Chip Cookies
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