We love this HUGE, warm cookie found at Disney inspired by The Incredibles. Now, you can make this delicious treat at home with this copycat recipe.
It’s no surprise that we love cookies, and this next recipe is one of our favorites! If you love chocolate chip cookies, you’ll also love our classic cookie recipe, oatmeal chocolate chip cookies and cookie cake!
Our Favorite Disney Cookie!
It wasn’t too long ago that Disney introduced another treat to the parks, and it’s one that has quickly become a crowd favorite. It’s Jack Jack’s Num Num Cookie.
It’s practically a giant cookie that is served warm and almost a bit gooey so that it melts in your mouth. We love this delicious treat that can be found near the Incredi-Coaster at California Adventure (at Disneyland) and at Hollywood Studios (at Walt Disney World).
Disney recently released the cookie recipe, which means we HAD to try it!! We were so happy with how it ended up and were glad to make them at home because they were out of this world served with vanilla ice cream.
How to Make Num Num Cookies
Preheat the oven to 350°F. In a small saucepan brown the butter. Pour the butter into to a mixing bowl and let it cool until it starts to solidify. Once the butter begins to solidify add the sugars and salt to the mixing bowl. Mix until light and fluffy. Add the eggs and vanilla. Mix.
In a separate bowl mix together the flour and baking soda. Then add it to the creamed sugar. Mix until combined. Add the chocolate chips and mix.
Place cookie liner cups out onto a baking sheet. Add 3 scoops of cookie dough to each cup. Press the dough to evenly spread it out in the cookie liner. Top each cookie cup with a few extra chocolate chips. Pressing lightly so the chips sit snugly on top of the cookie dough.
Bake for 21-23 minutes, or until baked through and the tops begin to turn a golden brown. Remove and allow the to cool for 5 minutes. serve warm.
This recipe calls for browned butter. This is a really simple step that adds a nutty bold flavor to the butter and overall recipe.
- Remove the butter from the fridge 20-30 minutes before melting. Also cut the butter into smaller pieces.
- Place the butter into the pan and heat it up over medium heat. Stir butter as it melts.
- The butter will begin to foam. Continue to stir for 5-8 minutes.
- The foam will recede and you’ll see the butter on the bottom and outer edges starting to toast. Remove the pan from the heat and stir. The mixture will become a golden brown.
- Be watchful as the butter can quickly go from toasted to burnt.
- Tip: using a light colored pan will help you see when brown specks form signaling that the butter is being toasted.
Cookie liner: You can buy round paper molds at specialty stores or even from Amazon. If you prefer you can also use regular cupcake liners. They are smaller in diameter than the round molds, but have taller sides and will work out just fine.
You can also make these cookies without the liner. They will spread out a little more and won’t have the “cookie cup” look, but will taste just as yummy. Place your dough balls onto a cookie sheet. If you make standard 1” cookies bake at 350” for 7-8 minutes. For larger 3“ cookies (about ¼ cup dough) reduce the temperature to 325°F and bake for 15-17 minutes.
Don’t over-bake: whether you’re using a liner or not, you do not want to overbake these cookies. Remove the cookies when they’re on the cusp of browning on top. Let them cool on the baking sheet. The initial heat from the pan will allow them to bake just a bit more before they cool off completely.
Note: Use chopped chocolate squares instead of regular shaped chocolate chips. Also press a few “decorative” pieces of chocolate to the top on the dough cups before you bake them.
Like other chocolate chip cookies these STORE beautifully. They can be stored in their dough form to be baked later or you bake up a few and enjoy them for several days.
- Dough: dough can be covered and kept in the fridge for 1-2 days before baking. You can also press the dough into the paper liners. Line them up on a ray and put them in the freezer. Once frozen transfer them to a freezer safe container. Freeze for up to 3 months. Allow the dough to thaw before baking.
- Baked: Once cool the baked cookies can be placed in an airtight container. Store at room temperature for 3-5 days. (adding a piece of white bread to the container will help them stay fresh longer) You can also place the cookies in a freezer safe counter and kept in the freezer for 3-4 months. Thaw before eating.
Other Disney recipes:
- Apple Pie Caramel Apples
- Dole Whips
- Mint Julep
- Grey Stuff
- Churro Toffee
- Mickey Beignets
- Churro Funnel Cake
More chocolate chip cookies:
- Oatmeal Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Triple Chocolate Chip Cookies
Num Num Cookie Recipe
- Preheat the oven to 350°F.
- In a small saucepan brown the butter. Pour the butter into to a mixing bowl and let it cool until it starts to solidify.
- Once the butter begins to solidify add the sugars and salt to the mixing bowl. Mix until light and fluffy.
- Add the eggs and vanilla. Mix.
- In a separate bowl mix together the flour and baking soda. Then add it to the creamed sugar. Mix until combined.
- Add the chocolate chips and mix.
- Place cookie liner cups out onto a baking sheet. Add 3 scoops of cookie dough to each cup. Press the dough to evenly spread it out in the cookie liner.
- Top each cookie cup with a few extra chocolate chips. Pressing lightly so the chips sit snugly on top of the cookie dough.
- Bake for 21-23 minutes, or until baked through and the tops begin to turn a golden brown.
- Remove and allow the to cool for 5 minutes. serve warm.