These Costco Raspberry Crumble Cookies are my version of the newest bakery item at one of my favorite places! Even though I really don’t love to go grocery shopping at traditional grocery stores, walking the aisles of Costco is therapy to me. I love seeing all the new products, the samples, the sweet sample ladies, and the coupons. In the summertime in Arizona, walking into that produce cooler feels like a dream. As the boys get older (and hungrier), shopping at Costco and buying in bulk helps me actually keep the fridge stocked for awhile. I love Costco!
Have you tried them? I’ve heard a rumor that the Costco Raspberry Crumble Cookies are going to be a seasonal item, so we have to enjoy them while they last. But at least now I can make something similar at home!
These cookies are super easy to make because the base and crumble topping are made from one dough, and the center is just raspberry preserves.
Here are a few tips to help you out: Be sure to spray the muffin tin well with nonstick spray for baking. They also need to cool in the pan for at least 10 minutes or they will fall apart when you try to take them out. I like to run a butter knife around the edges to help loosen them.
How do they compare to Costco’s Raspberry Crumble Cookies?
I believe the Raspberry Crumble Cookies from Costco’s bakery are made in their large muffin tins, so these cookies which are made in a standard muffin tin, are about half the size.
Another difference between my version and Costco’s is the texture. Costco’s are more crisp, and mine are a little softer. They are so buttery and sweet. I just love them with a cup of coffee in the morning.
If you’ve tried the Costco Raspberry Crumble Cookies and love them as much as I do, you’ve got to make these! Feel free to double the recipe so you have enough to share with a friend. Happy baking!
And just for fun, here are a few more secrets you might want to know about the Costco bakery.
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Costco Raspberry Crumble Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If you’ve tried the Costco Raspberry Crumble Cookies and love them as much as I do, you’ve got to make these! So sweet and buttery!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup salted butter, chilled and cubed
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- 3/4 cup raspberry jam or preserves
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 375 degrees. Spray a standard size muffin tin well with nonstick spray for baking.
- In a food processor, pulse together flour, sugar, butter, salt, and baking powder until the texture is crumbly. Pour the flour mixture into a bowl, and add the beaten egg. Stir the egg into the flour mixture until well incorporated and a very crumbly dough comes together.
- Using about half of the dough, place about two tablespoons of the crumbly dough into each muffin well and pat it down. I like to use the bottom of a small measuring cup. Reserve the leftover dough crumbles.
- Spoon about 1 tablespoon of the raspberry preserves over the dough in each muffin well.
- Sprinkle the remaining dough crumbles over the raspberry preserves, dividing evenly between each one.
- Bake at 375 degrees for 15-18 minutes. Remove them from the oven and allow to cool in the pan for at least 10 minutes. Using a butter knife, loosen the edges and then pop them out of the muffin tin and place them on a cooling rack. Dust with powdered sugar.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 Cookie
- Calories: 223
- Sugar: 19g
- Sodium: 158mg
- Fat: 8.2g
- Saturated Fat: 5g
- Unsaturated Fat: 2.6g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 36mg
Ruth S says
These were nothing like Costco – they turned out more cake-like. They were tasty primarily due to the raspberry preserves. I’ll not make them again.
Mary C says
Ditch the egg and the baking powder. And adjust butter and flour. In fact, start over. The Costco cookies are shortbread cookies. The first time I tried to make something similar , I looked up a short bread recipe, chilled for a short while and rolled out the dough. Then used round cookie cutter. I topped the bottom cookie with raspberry preserves and topped that with another round of cookie dough. The oven heat was lower (325 I think) and they shouldn’t get brown, I could have used crumbled dough instead of the top cookie, but they turned out great! Just google short bread cookies and you’ll find a bunch of recipes. I cut the cold (very cold) butter. Then put that , the flour and sugar, and a pinch of salt into my food processor to pulsed until the dough looked like sandy cornmeal. When I could squeeze a handful into a ball (shouldn’t fall apart)I knew the dough was ready. Do not over process the dough . I used powdered sugar, but regular would be fine. The finished product was pretty darn close to the Costco cookies.
No shame for the author of this recipe. If you were expecting a cake-y type cookie, you probably would have liked It!
The food processor is a great short cut! I’ve used
it for pie dough, etc.
Susi says
This is my 8th time making these! I live overseas and these are a go to for me. I love them! I bake and freeze them to eat one in the am with my coffee. I have used many different types of jams, jellies and even cherry pie filling. I might get a bit generous with the butter and to make them vegan, I use vegetable margarine and 1/4 cup of sparking water in lieu of an egg. I Love these and I have tried several recipes. Thanks!!!
JD says
Follow the recipes that call for vanilla and almond extract with no egg. They are very good.
Meghan says
Any idea if this could be made in a larger 9×13 pan?
Mary says
I made these yesterday and they were wonderful. I used seedless blackberry preserves, since that’s what I had, and I added one teaspoon of vanilla to the egg before mixing it all together. I will definitely make these again!
Valerie Messina says
Yes, 5 cups flour, 1 cup sugar, 5 sticks unsalted room temp butter, 1 cup sugar, 2 cups ground walnuts. no eggs. Mix together well with hands. Pat 2/3 of crumbs into bottom of 9 by 12 pan. Add rasberry preserves or any kind of preserves not jelly as that will run. Cover preserves with remaining 1/3 crumbs. Bake 350 for 50 to 60 min. Let cool for obe hour in pan. cut into squares and placecin paper cupcake holders. Can be stored in fridge for months as there is no egg and no milk. This is an old family receipe. We call them jelly squares.
Jillian Pritchard says
Hi Julie,
I just found these cookies at Costco, but the cost was around $10.00. I decided while I was still shopping in the Bakery section and asked Siri to look for a recipe for these Cookies. I had not tried them but the next time I was back there again, I decided to give them a try. Big Mistake for me! When I was on my way home, I couldn’t wait to try it. The mistake I made was quite troubling, I could have pulled off the Highway and could have eaten half the box of these Yummy Cookies!!! They are irresistible. I shared a couple with my mum, but ate the rest over that week. I ate the last one last night for dessert, and it was a fabulous recipe.
I just finished making a batch but I could only find 1 set of Tart Pans. The pans I used are about 4“ by
2 1/2 Inches. Fortunately for me, my Dr is trying to make me gain some weight. Well, I haven’t weighed myself in a few days but had already gained a couple pounds. I don’t have any problem eating these! They are simply Scrumy I only was able to make 4 tarts out of your recipe cuz that is all I could find. So I made another batch, (I have already memorized the recipe) but when it came down to adding the Raspberry jam, I was out of it. So I used Lingonberry Preserve on the four small Tarts & after making the 2nd batch, I had to use my full-sized Tart Pan and covered the base layer with it instead. I ended up using the whole jar then for the large Tart, I used Denmark’s Cherry Spread which I adore. I let it cook for 15 minutes then had to continue baking it for another 10 minutes. Once that was done & cooled on a rack, I topped them with a couple Tablespoons of 10x sugar. I absolutely Love these Cookies (tarts)
Thank you so much for the recipe. I have it on my Favorites List!
Something is wrong with my Email and am not receiving like normal, so if you should try to contact me, I can send you my phone number. Also, Thank you for posting all the other recipes I have just found. Sincerely, JilliBean
MaryLouise says
I was so excited to find your recipe! I just ate the last cookie out of the Costco box and was sad because I don’t live next to the store. So when I googled Costco cookie recipes it came up first. 😀 Also, I have so many 1/2 full small jars of jam in my fridge that I wanted to use up. I made peach, raspberry and cherry cookies.
I was a bit greedy and made a lot of cookies not leaving quite enough for the crumble on top. Can’t wait till they are cooled so I can try them with my coffee. Thanks for sharing your recipe.
Sammie says
Made yesterday and ate with coffee this morning! 10/10 delicious 🙂
Marge says
I’m prediabetic. What about using stevia or erythritol?
Ann says
Hi Julie,
Thanks for posting this recipe! I’ve just recently had the Costco Raspberry cookies and love them. I’m trying your recipe tomorrow but using gluten-free flour and adding 1/4 teaspoon of xanthan gum as baking them fora friend. Would you have any suggestions for the GF version otherwise?
Thanks!
Ann Hardiman says
Excellent!
I made these yesterday. Your recipe is spot on!
I used Robin Hood gluten-free flour and 1/4 tsp Xanthan gum. The mix was still very crumbly but baked quite well. I used a 4 inch mold so this made 8 crumble cookies. I also increased bake time to 14-15 minutes. The seedless raspberry jam was new to me and very sweet. I’d recommend it’s best to use a jam you are familiar with.
Thanks very much for posting this.
I look forward to trying this with regular all purpose flour too.
Julie says
Thanks so much for taking the time to leave me a comment and review, Ann. I’m so glad you enjoyed them!
Mynda says
Aloha Julie and mahalo for sharing your recipe — it was a big hit at our Thanksgiving get-together today. Mine were not nearly as pretty as yours but they were yummy! I used a Mini Whoopie Pan and made 20 little treats. Happy Holidays! Mynda
Thalie says
Dear Julie,
as I have many food allergies, I was sad not to be able to buy those sold at Costco. What a pleasure to stumble upon your recipe! A thousand thanks ❤ Delicious cookies and off we went. A real treat ! Note: I made the seedless raspberry jam myself.
Chris Carpenter says
Terrible recipe. Mine look like cakes!
Carol Manero says
Raspberry crumble cookies look delicious. Can you use mini cupcake pan?
Steve says
I live in a senior community and we were having a game day/potluck. I have been baking since I was 10yrs old and I have been a fan of these raspberry crumbles from Costco for sometime. When I came across your recipe I decided to give it a try and take them to the potluck. I was so happy to find that for my first time baking them, they weren’t only great tasting but also made a very appealing presentation. It was no surprise they were a hit and I will be whipping up plenty more over the Holiday’s. I’ll no longer have to buy mine at Costco anymore, this recipe is a keeper.
Julie says
Hi Steve, thanks so much for your comment. I’m so glad these worked out well for you and that they were a hit at your potluck. I admit I’m still tempted when I walk by the bakery at Costco, but it’s good to have this recipe in your back pocket. Happy baking to you!
Steve says
My previous comment was meant to be five ☆☆☆☆☆
Sharman says
Made these a few days ago for a BBQ gathering … yummo. Found I needed to add a little extra butter for the dough to come together as was still ‘flourery’. Made a mix of cakes by using up various jams/conserves I had in the cupboard as well as some passionfruit butter I had made. Not being a sweet tooth, I personally found the ‘jams’ far too sweet for me … so had to stop at just one!! Today I made another batch, again needed to add small amount of extra butter. This time I used my apple puree with crushed walnuts & cinnamon. Had to try one … very happy with result. Taking one [just one] each to have with coffee tonight at the movies. Will definitely try other fillings. Very versatile.
Rita Emmons says
My sister brought me some of these after making them for a woman that she is a care giver to. Loved them! I’m cooling some right now for a church function. Made the raspberry and testing lemon. I’m sure that they will be a hit!