Inspired by a favorite recipe from Disney’s California Adventure, these HUGE Jack Jack Num Num Cookies are served warm and taste absolutely INCREDIBLE… pun intended. 😉
The Best Disney Cookie
While there hasn’t been a Disney cookie we’ve tried and didn’t LOVE, these Jack Jack Cookie Num Nums are our very favorite!!! What’s not to love about a GIANT chocolate chip cookie served warm with crispy edges and a gooey center?
You can find this delicious treat next to the Incredicoaster in California Adventure, at The Market in Hollywood Studios, OR you can make Jack Jack Cookie Num Nums at home with this copycat recipe!
Ingredients You’ll Need
- BUTTER – cold + cubed
- SUGARS – both brown and white granulated
- WET INGREDIENTS – eggs + vanilla
- DRY INGREDIENTS – flour, cornstarch, baking powder + salt
- CHOCOLATE CHIPS – mini semisweet + semisweet chocolate chunks
- 4″ SHALLOW BAKING CUPS – You can buy paper baking cups, mini foil pans, or use Mini Tart Pans lined with parchment paper.
How to Make Num Num Cookies
Cream – First, you’ll want to cream the butter and both sugars in a bowl using an electric mixer that’s fitted with a paddle attachment for about 3 minutes, until everything is fluffy.
Step 2 – Next, you’ll add the eggs and vanilla to the bowl and mix everything until blended together.
Dry Ingredients – Now you’ll need to whisk the flour, cornstarch, baking powder, and salt together in a separate medium-sized bowl until combined. Then, slowly add it to the mixing bowl on low speed until the flour mixture is incorporated.
Chocolate – Add your mini chocolate chips and a 1/2 cup of chocolate chunks and mix it until the chocolate is evenly distributed. Be careful not to overmix.
Baking Prep – Place about a half a cup of dough into each baking cup. Then gently press the dough into the bottom of each cup. Place the baking cups onto large baking sheet and set it aside.
Tip – I could only fit 6 on a regular cookie sheet, but 9 would fit on a large one. You can also break these up into 2 batches.
Chocolate Top – Now, evenly divide the remaining chocolate chunks among cookies and press into the top of each of the num num cookies.
Cook – Bake the cookies at 350°F for about 20-22 minutes or until they’re golden brown.
Baking Tip – Be careful not to overbake them! They can come out of the oven when they are starting to brown on the top. They’ll finish baking as they cool on the pan.
Cool – The the cookies cool for about 5 minutes and then transfer them to wire cooling racks.
Storing + Freezing Tips
These cookies can be stored before or after baking! Here’s how –
- Refrigerated Dough: Cover and kept in the fridge for 1-2 days before baking.
- Frozen Dough: Once the dough is pressed into the paper liners, put them in the freezer until frozen. Take them out, then transfer them to a freezer-safe container and freeze for up to 3 months. Allow the dough to thaw before baking.
- Room-Temp Cookies: Allow the baked cookies to cool completely, then place in an airtight container. Store at room temperature for 3-5 days.
- Frozen Cookies: Once cooled, place the cookies in a freezer-safe counter for up to 3 months. Thaw before eating.
More Disney Recipes
- Brisket Mac & Cheese
- Giant Mickey Chocolate Chip Cookies
- Buffalo Grilled Cheese
- Best Food at Disneyland (RoundUp)
- Best Places to Eat in Disney Springs
Here’s a printable recipe card for your convenience –
Jack Jack Num Num Cookie Recipe
- 1 cup cold butter, cubed
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips
- 1 cup semisweet chocolate chunks, divided
- Preheat oven to 350°F. Place nine 4-inch shallow paper baking cups onto large baking sheet and set aside.
- Cream butter and both sugars in bowl of electric mixer fitted with paddle attachment for 3 minutes, until fluffy.
- Add eggs and vanilla and mix until blended.
- Whisk flour, cornstarch, baking powder, and salt in medium bowl until combined. Slowly add to mixing bowl on low speed until flour is incorporated.
- Add mini chocolate chips and 1/2 cup of chocolate chunks until chocolate is evenly distributed. Do not overmix.
- Place 1/2 cup of dough into reserved baking cups, gently pressing dough into the bottom of each cup.
- Evenly divide remaining 1/2 cup of chocolate chunks among cookies and press into top of cookies.
- Bake for 20-22 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire cooling racks.