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.
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.
Want more Disneyland recipes?! Try our Disneyland’s Hot Chocolate!
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.
Love Cookies? Try the rest of our 30 of the Best Christmas Cookie Challenge Recipes!
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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
Ingredients
- 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
Instructions
- 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.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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As I’m making these cookies, I wish there was a pictorial guide to refer to when “cutting the jam into dough with a butter knife”. My dough is chilling, we’ll see how they look/taste after coming out of the oven.
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.
Was looking for some lovely recipes and found the perfect one. These look amazing and I love raspberries and white chocolate. So guess what my niece and i will be doing on Saturday morning. 😀
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!
I tried these and they turned out great! Will definitely keep this recipe!
These are AMAZING!!! I haven’t had the ones at Disney but now I won’t need to. Very easy to make, just like everyone else says the jam bit is messy!
Solid Recipe. Made one batch with almond extract – as written – and one with raspberry extract. Preferred the raspberry extract 100% over the almond extract in this cookie.
Hi Val! Thanks for sharing your batch secrets! Raspberry Extract sounds delish!
We loved these flavorful cookies from the first bite! I’ve been looking for a cookie with great flavor and when I found this recipe I knew I had to try it. I read the reviews and took their advice on swapping out the almond extract for raspberry extract, also I split the dough in half, spread it into a rectangle on wax paper and spread about 2 tablespoons of raspberry jam over the top. Then I rolled it up like a pinwheel, let it sit in the fridge for 15 minutes and used a large cookie scoop to make 20 cookies. Again, I returned them to the fridge for 15 minutes and then baked them for 14 minutes. These are AMASING cookies!! I will stay with the raspberry extract and next time I’ll try slicing the pinwheel instead of using the scoop and see how that works. Thank you for a great cookie recipe!
We are so glad you liked the cookies!! They are one of our favorites!
White chocolate raspberry is my favorite flavor combo! Can’t wait to try!! Can you substitute vanilla for almond extract? Thank you for sharing this!
Yes you can, the taste will be a little different since there is a distinct difference between almond and vanilla extract.