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.
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.