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.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 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
- 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.
- 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