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+ servings
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
Keyword raspberry white chocolate chip cookies, white chocolate chip cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 128kcal
Author Jenny
Cost $15


  • Oven
  • baking sheet
  • Bowl
  • parchment paper
  • measuring cups
  • measuring spoons


  • 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


  • 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.


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