Raspberry White Chocolate-Minnie's Bakeshop Cookies Disney

By MJH

The fun thing about these cookies is, fresh out of the oven, they’re these soft, velvety, gooey cookies with the texture of butter. They almost melt in your mouth the second they hit your tongue. While pretty much the best tasting cookies of all time, they were definitely more chewy than the Minnie’s Bakeshop version. However, after being left to cool overnight (wrapped, of course), these cookies became a dead ringer for Minnie’s Bakeshop Cookies. Dense, not too chewy and not too crunchy, with a little bit of crumble, while still keeping the soft texture.

Ingredients

• 1 cup butter, room temperature, sliced by tablespoon (to aid in mixing)
• 1 cup light brown sugar, packed
• 3/4 cup confectioner sugar (this cannot be substituted for granulated sugar)
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 teaspoon raspberry extract
• 2 3/4 cups flour (up to 3 cups if consistency is still to wet)
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup white chocolate chunks
• 1 cup raspberry flavored chocolate baking chips, semi-sweet (regular semi-sweet can be substituted)
• 10 ounces seedless raspberry preserves

Details

Servings 14
Preparation time 20mins
Cooking time 80mins
Adapted from thedisneychef.com

Preparation

Step 1

Combine butter, sugars into large mixing bowl and beat until creamy.

Add egg, water, and extracts. Continue to cream until all of the liquid is absorbed into the dough. Slowly add flour, 1/2 cup at a time. If, after 2 3/4 cups of flour, dough is still too soft to handle, add up to 1/4 cup additional flour.

Dough should be very dense and stiff, but not dry or crumbly.

Add white and chocolate chips, mixing to distribute evenly in the dough. Divide dough into 4 batches.

Working with one batch of dough at a time (refrigerating the dough not being worked with) add about 2 ounces of raspberry preserves to the dough and cut the preserves into the dough to create a swirl.
Do not mix the dough or the swirl effect will not be achieved and cookies will turn pink.

Using a measuring cup or ice cream scoop, scoop dough into balls and place on a plate.

Put cookies in freezer and freeze for 15 to 25 minutes. This will allow the cookies to bake without spreading.

Preheat oven to 400°F.

After 15 to 25 minutes in the freezer, place cookies on a parchment or foil-lined baking sheet (if using foil, grease pan generously).

Bake cookies at 400°F for 2 minutes.

After two minutes, lower temperature to 350°F and bake for 14 to 17 minutes or until done. Remove cookies from oven, allow to cool on pan for 10 minutes before transferring to a wire rack to cool for another 15 to 30 minutes.

Repeat process with remaining portions of dough.