Disneyland’s Raspberry White Chocolate Chip Cookies

We were in Downtown Disney in January and stopped in at La Brea Bakery Cafe in Disneyland.  We had a delicious raspberry white chocolate chip cookie that was huge and chewy!  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!

Serves: 12

Disneyland's Raspberry White Chocolate Chip Cookies

You will love these big chewy raspberry swirled white chocolate chip cookies. Taste just like the ones in downtown Disney!

20 minPrep Time

11 minCook Time

31 minTotal Time

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  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 egg and 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup chocolate chips
  • 3 tablespoons raspberry jam, seedless


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add in flour, cornstarch, baking soda, and salt and beat until combined.
  4. Fold in the chocolate chips and white chips.
  5. 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.
  6. Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
  7. 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.
  8. Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
  9. Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.


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4 Responses to “Disneyland’s Raspberry White Chocolate Chip Cookies”

    • It was hard to make dough into a ball without jam getting everywhere, but, I did my best and they turned out like your picture. I baked the first 6 cookies in a 350 conventional oven for 13 minutes. The second 6 cookies I baked in a 335 convection oven for 13 minutes. After cooling for 15 minutes, I preferred the convection oven, because they were a little browner and baked clear thru. ALL TASTED AMAZING. Thanks for replicating the recipe.
  1. Made these tonight and this is what I did with the jam... I used my hand to flatten the dough on my silplat, I spread a thin layer of jam over the entire top of the dough then I rolled the dough up as if I was making a pinwheel cookie. Of course I don't want a pinwheel cookie and this dough is too sticky for that but it's a quick and easy technique to get the jam swirled through the dough. Once I had the rolled up dough I just used a melon ball to scoop out the desired amount for the cookie sheets. These were FANTASTIC! And honestly slight better than Disney cuz there was alittle more raspberry flavor in it. Thank you! I know what my next cookie swap cookie will be!

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