cookies

Disneyland’s White Chocolate Raspberry Cookies

 

 

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.

This cookie is amazing, try it yourself, you will see.  Hope you enjoy it!

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

3/4 cup semi-sweet chocolate chips

 

Directions:

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.

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51 thoughts on “Disneyland’s White Chocolate Raspberry Cookies

  1. 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.

  2. 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? 🙂

  3. 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

  4. 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/

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. 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

  10. 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!!

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