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 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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