I don't remember how I found this recipe, but I knew I had to pin it and actually try it.
Tonya of MyBakerLady calls this "Disneyland's White Chocolate Raspberry Cookie." It is a recipe she tweaked from Rumbly In My Tumbly. When I made Tonya's recipe (without my daughter knowing what I was doing), my daughter's comment was, "Our house smells like Disneyland!" Not only did our house smell like Disneyland, the cookies tasted great, too.
Tonya of MyBakerLady has graciously allowed me to share her recipe verbatim on this blog. For great step-by-step photo instructions, visit her blog.
Disneyland’s White Chocolate Raspberry Cookie
adapted from Rumbly In My Tumbly
2 1/2 C Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 C butter, room temperature
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Raspberry Jam (I used about 4 TBSP)
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
Directions
1. Cream the butter & sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white & semi-sweet chocolate chips.
2. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl.
3. Take the jam swirled dough and scoop by spoonfuls (I used a large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350° oven for 12-17 minutes. *Your bake time may be less depending on the size of cookie you make. I wanted mine big and bakery sized, so they took a little longer. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
4. Repeat steps 2 & 3 until all the dough is used.
This recipe is delicious, but I think I might be experimenting with it a bit--I'm thinking the addition of hazelnuts would only improve it, for example. If I come up with something more, I'll share.
Thanks to Tonya for being so generous.
Linking to: Show Your Stuff
Tonya of MyBakerLady calls this "Disneyland's White Chocolate Raspberry Cookie." It is a recipe she tweaked from Rumbly In My Tumbly. When I made Tonya's recipe (without my daughter knowing what I was doing), my daughter's comment was, "Our house smells like Disneyland!" Not only did our house smell like Disneyland, the cookies tasted great, too.
Tonya of MyBakerLady has graciously allowed me to share her recipe verbatim on this blog. For great step-by-step photo instructions, visit her blog.
 |
| This is my photo--proof I actually tried the recipe! |
Disneyland’s White Chocolate Raspberry Cookie
adapted from Rumbly In My Tumbly
2 1/2 C Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 C butter, room temperature
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Raspberry Jam (I used about 4 TBSP)
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
Directions
1. Cream the butter & sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white & semi-sweet chocolate chips.
2. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl.
3. Take the jam swirled dough and scoop by spoonfuls (I used a large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350° oven for 12-17 minutes. *Your bake time may be less depending on the size of cookie you make. I wanted mine big and bakery sized, so they took a little longer. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
4. Repeat steps 2 & 3 until all the dough is used.
This recipe is delicious, but I think I might be experimenting with it a bit--I'm thinking the addition of hazelnuts would only improve it, for example. If I come up with something more, I'll share.
Thanks to Tonya for being so generous.Linking to: Show Your Stuff
These look delicious! Just what I need...more calories! :0)
ReplyDeleteThis looks amazing! Yum! Thanks for the recipe! I'll be adding walnuts! :o)
ReplyDelete