Disneyland’s Raspberry White Chocolate Chip Cookies

These Disneyland Raspberry White Chocolate Chip Cookies taste like the real deal. They are so easy to make and full of amazing flavor. They only take a few minutes to throw together, and taste absolutely amazing with the raspberries.

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.

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.

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.

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.


looking for more raspberry desserts? here are a few of our favorites:

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

Save RecipeSave Recipe


  • 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.



3870 cal


149 g


572 g


55 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube

check out our new cookbook

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Disneyland Vacation Deals on SixSistersStuff

Print Friendly, PDF & Email

Comment on this Recipe

8 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!

Leave a Reply to Maxine

Click here to cancel reply.