Do you have a recipe that you are constantly working on, perfecting, and adding and subtracting to? For me, this is that recipe. I have made it maybe a dozen times and I think I finally have it perfect.
I wanted to duplicate this recipe, because this is a much loved cookie, but when I searched for it online, I couldn’t find it, nor would Disneyland give it to me when I asked them.
I was able to find the recipe for Disneyland’s Snickerdoodles, which are made by the same company, and I altered it a bit and came up with this. It is SUPER close.
I am a known Disneyland nerd, and this cookie is perhaps their most talked about food item, next to, possibly the Blue Bayou’s Monte Cristo sandwich (gag) which I find to be way too sweet and way too deep fried. I prefer a less fried Monte Cristo. But, I digress.
A Rumbly in my Tumbly original
Ingredients:
2 1/2 cups Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 cup butter, room temperature
1/4 cup sour cream
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla
1 tsp raspberry extract
Raspberry Jam (I used about 4 TBSP) + 1/4 cup of white chocolate chips, melted.
3/4 cup white chocolate chips
Cream the butter and sugars until light and fluffy. Add egg, raspberry extract, and vanilla. Add sour cream. Mix well. Add dry ingredients and mix. Add chocolate chips.
In a heat proof bowl, melt 1/4 cup of white chocolate chips. Once melted, add raspberry jam to the mixture and mix well.
Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of the jam mixture and fold it in. Be careful during this step not to MIX the jam into the dough, or your dough will turn pink-you want more of a swirl. That’s why we do it a little bit at a time.
Drop by spoonfuls onto a cookie sheet, flatten slightly, and place in a 350° oven for 8-10 minutes.
Rumbly in my Tumbly 
Sorry! Yes, I divided the dough and mixed/swirled in about 2T of jam at a time. Hope that works out for you! These are great cookies!–Shannon
Super good! And they went fast!Thanks.
So glad you enjoyed them!
I'm confused – when you separate the dough and swirl in the jam do you then put both batches of dough back together and then bake?
Once you swirl the jam in separate batches, you should spoon onto a cookie sheet and bake. Separating it just makes it easier to swirl so you don't wind up with bright pink dough.
disney land cookies are selmas cookies. not sure if you already knew that (or not)http://www.selmas.com/meetthecookies.html
disney land cookies are selmas cookies. not sure if you already knew that (or not)http://www.selmas.com/meetthecookies.html
AnickH- I did know that! before I attempted these myself I actually contacted Selma's to try and get them to give me the recipe but they won't share it. 🙂 Who can blame them? 🙂
I was thinking of making these to ship for Mothers Day Package, any thoughts on if they will stay soft while shipping? Any tips on packaging for shipping? Thanks!
I honestly don't know much about shipping cookies and keeping them fresh. Here is an article I found with tips. ;)http://www.cookies-in-motion.com/Mail-Homemade-Cookies.html
these look delicious. had a similar cookie at books-a-million. yum!
your version looks better than the original – fantastic & perfect job!!xohttp://allykayler.blogspot.ca/
Dina & Ally- Thanks for the comments and for visiting!
I think I'll make these and try them on my buncoClub next week
nursetbone- hope you like them! 🙂 Thanks for visiting!
About how many cookies does this end up making?
It should make about two dozen, depending on how large you make them. Thanks for visiting!
Yum !! Thank you for sharing
Jennifer, thanks for the comment and for visiting!
Should the raspberry extract be added to the raspberry jam mixture or the dough?
it should be added to the dough.
Is the extract needed or could I get by without. That would be an extract I don't already own… Thanks in advance.
You could leave it out.
dough was too sticky to handle – tastes great though
Where do they sell these at Disneyland? They look really tasty!!
Anonymous- They sell them at Pooh Corner in Critter Country, and they also occasionally have them at the Candy Shoppe on Main Street.
Do I grease the pan, or leave it ungreased? These sound amazing can't wait to get started on these.
Ungreased, but some parchment paper is good, if you have it. Enjoy!
You need to include in the recipe where the raspberry extract is added. ☺ Also, what sort of semi-sweet chocolate did you use in the ones you photographed?
Raspberry extract is added with the vanilla, thanks for catching that. I used Nestle Tollhouse chocolate chunks in this photo.
These look amazing!! Think I'll add some macadamia nuts too. Thanks for sharing your hard work. : )
Tiffany- I hope you enjoy them, thank you for the comment and for visiting!
I have been looking for the White Chocolate Chip Selma's recipe, found yours, and adapted it to fit. LOVE it! Thank you for the delicious cookies, but no thank you for the extra calories:)http://karapetrashek.wordpress.com/2013/03/22/best-cookie-ever-no-really-ever/
Karapetrashek-So glad you liked them, yours look delicious!
Thank you SO much for sharing this recipe! We travelled to the US in 2010, and fell in love with these beautiful cookies. I followed your recipe last week, and it's wonderful to have these cookies at home!
THANK YOU I love these cookies and the last time I went to Disney’s California Adventure they had moved the bakery and now they do not sell them there. I was so disappointed. Now I am HAPPY, HAPPY HAPPY.
The Jolly Holiday Bakery over at Disneyland still has them! And now you can make them at home. 🙂 Enjoy!
Making these tonight! They are also sold at Pop Century Resort. Thats where we fell in love with them!
Hope you enjoyed them, Jenni. Thanks for visiting!
This is my favorite cookie at Disney World. We were just there last week and I had one.
I hope you enjoy my knockoff version! 🙂 P.S. Very jealous that you were in Disney World last week. Thanks for visiting!
When I clicked on the “print” button, 10 pages started to print out including all the comments! I had to stop the printer. Am I doing something wrong? I would love to try this recipe. Thanks.
Hi Jingles, I am currently working on a print friendly recipe format for my blog. For now, you will have to highlight just the recipe, right click, and choose “print.” Hope you enjoy these cookies!
Disney is usually very open about sharing their recipes, but probably is under contract with Selma’s Cookies not to share their cookie recipes since they are selling Selma’s Cookies. I once heard someone who used to work in a Selma’s Cookies saying that he knew the ingredients in the raspberry chocolate macadamia cookies. I didn’t get a chance to hear the cookie dough ingredients, but I did hear him say that the raspberry Jelly Belly jelly beans were part of the secret.
Ingredient list shown on Selmas website next to the Raspberry White Chocolate cookie:
RASPBERRY WHITE CHOCOLATE:
INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHITE CONFECTIONERY WAFERS (SUGAR, PALM KERNEL AND PALM OIL, NON-FAT DRY MILK, WHOLE MILK, SOY LECITHIN [AN EMULSIFIER], VANILLA), CONFECTIONERS SUGAR (SUGAR, CORNSTARCH), BROWN SUGAR (SUGAR, MOLASSES), BITTERSWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN [AN EMULSIFIER], ARTIFICIAL FLAVOR), PALM OIL, RED RASPBERRY FILLING (SUGAR, RASPBERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, APPLES [TREATED WITH SULFITES], CONTAINS 2% OR LESS OF: DEXTROSE, WATER, PECTIN, PHOSPHORIC ACID, CITRIC ACID, SODIUM BENZOATE [PRESERVATIVE], SODIUM ACETATE), EGGS, WATER, SALT, PURE VANILLA EXTRACT, BAKING SODA, RED COLORING (WATER, PROPYLENE GLYCOL, COLORING [RED 3, YELLOW 5, YELLOW 6], SORBITOL, METHYLCELLULOSE, SODIUM BICARBONATE).
Allergy Warning: CONTAINS EGG, MILK, SOY, AND WHEAT.
SHELF LIFE: BULK: 4 MONTHS FROZEN, 2-3 DAYS OUT. INDIVIDUALLY WRAPPED: 4 MONTHS FROZEN, 2-3 WEEKS OU
I LOVE this cookie and I cannot wait to try it! I’m posting this recipe on my blog, and giving you FULL credit! Hope you check it out.
Hi! I can’t wait to try these over winter break. Could you tell me how many cookies this recipe makes? Also, depending on how many this makes, would I be able to freeze the cookie dough to bake a week later as cookies for Santa? Thanks!!
Hi Sandy,
This recipe makes 18-24 cookies depending on how big you make them. I have never tried freezing the dough, but it is very similar to a chocolate chip cookie dough so I do not think it would be a problem. Merry Christmas!
This recipe calls for raspberry extract, where does it go?
Hi Sam,
It goes in with the vanilla.