We came home and made a batch of our own! We love the raspberry jam swirled throughout the cookies. The La Brea Bakery Cafe serves breakfast, sandwiches, soups, and lots of great baked goodies.
I love Disneyland, but I almost love their food and baked goods better. They have so many secret dessert treasures, just waiting to be found, and these Raspberry White Chocolate Chip Cookies are one of them.
You will love this simple and delicious cookie recipe. All that is missing is the crowds, characters, and music.
Could I use seedless strawberry jam for this recipe?
This recipe calls for seedless raspberry jam (nobody like raspberry seeds stuck in their teeth), but you could easily switch the jam out, for something else.
We obviously recommend using raspberry jam, because it is so yummy, and tastes absolutely amazing in these cookies, but strawberry would be just as delicious. You could also use blackberry jam as well.
Of course we recommend using seedless jam, in whatever you choose, because the seeds can get a little annoying when you eat them, but if you switch out the raspberry jam, we recommend using strawberry or blackberry.
Related article: love Disney’s desserts? Try our Copycat Disney Tigger Tails Recipe.
Do these freeze well?
These freeze great. Here is how we recommend going about freezing them:
- Let the cookies cool completely.
- Place them in an airtight container or zip lock bag, with all the excess air sucked out.
- Place them in a flat place in the freezer (especially if they are still soft, you don’t want them to misshapen).
- You can refrigerate them for about 1-2 months. We don’t recommend freezing them for longer than that.
- Remove them from the freezer 24 hours before you plan to serve them, for the best results. You can either place them in the fridge or on the countertop.
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Looking for more raspberry desserts? Here are a few of our favorites:
- Raspberry Fluff Jello Salad
- Raspberry Cream Cheese Jello Salad
- Frozen Raspberry Pie
- Raspberry Chocolate Mousse Brownie Cups
- Frozen Raspberry Lemonade Pie
Disneyland’s Raspberry White Chocolate Chip Cookies Recipe
- ½ cup butter softened to room temperature
- ½ cup brown sugar
- ⅓ cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
- ¾ cups chocolate chips
- 3 Tablespoons raspberry jam seedless
- Preheat oven to 350 degrees.
- Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
- Add in flour, cornstarch, baking soda, and salt and beat until combined.
- Fold in the chocolate chips and white chips.
- Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
- Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
- Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
- Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
- Then repeat with the other half of the dough, spreading the jam throughout the dough, refrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.
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