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
Barbara Ann Tarleton says
Ahh Julie Julie Julie. Yesterday I finished the raspberry crumbles I had stored in my freezer, having been warned they were at the end of their season. I didn’t have to mourn even 24 hours and there was your recipe! I’ll not make them right away but the recipe has been filed. Thank you.
Julie says
Hi Barbara! I’m so glad this recipe was so timely. We will still miss the ones from Costco, but will enjoy these until they return. So good to know they freeze well. Thank you for your note!
Mary Rose says
I followed the recipe exactly and my cookies were good, so I made some changes. I added 1 teaspoon of vanilla and used 1 egg plus 1 egg yolk. I also cut down on the preserves, using 1 teaspoon instead of 1 tablespoon. They were not as shortbread tasting, but they held together well and taste really good. I have also them with orange marmalade and almond extract.Thank you for giving me a base to start with!
Pat Anderson says
I too like the raspberry crumbles but I really, really love the bisconie or the biscotti “biscuits” that Costco had last Holiday season and again in the spring. I have tried to duplicate the recipe with no luck. They are lite and just a little sweetness with granulated sugar in top. Hoping they will be back in December. Please let me know if you figure out the recipe.
carol poole says
Hi There ,being a Brit I usually get into difficulty with the cup Measurements, do you press the butter into the cup? Also do you usepounds & ounces/metric?
Julie says
Hi Carol, I’m sorry for the inconvenience. It would be so wonderful if we could all just use metric! Here are converted measurements of the ingredients for you… Hope this is helpful!
180 grams all-purpose flour
100 grams granulated sugar
8 ounces butter
1 gram salt
4 grams baking powder
1 egg
8 ounces raspberry jam or preserves
Julie says
This conversion chart is very helpful!
https://www.kingarthurflour.com/learn/ingredient-weight-chart
Carol poole says
Hi Julie, thank you for sending me the Conversion chart, It will be very helpful. I appreciate your help
Cindy says
Or measure in a liquid measuring cup 1 cup water & then enough butter to being the water level to the 2 cup mark. I have a 2 cup measuring cup, so it’s easy
Michelle says
As someone else mentioned, I made these in mini muffin tins and baked them for 12 minutes. They turned out perfect and came out of the tins easily. I made some with raspberry jam and some with sugar-free peach jam. Both were delicious! Thank you for the great recipe!
Ruta says
Carol, you mentioned putting the butter in the holders. You don’t do that. You pulse the butter with the flour mixture to make a crumble.
carol poole says
Thank you Julie, this is a great help. I wasn’t expecting you to convert measurements for me. I appreciate it very much x
Judy says
So I made these and screwed up the flour in grams (didn’t see your conversion until just now) and even though I added about an extra 1/2 cup of flour they still came out amazing lol
Almost like Costco.
I’ll try again tomorrow 🙂
Julie says
Sorry Carol, the first email I sent had incorrect measurements… I’m just looking up conversions for the ingredients on the internet, so I hope they are accurate.
Chris says
Followed instructions to the “T” but the lower half of the muffin was dry and crumbly
and the jam stuck to the muffin tin sides making it impossible to remove except by
spooning it out and eating it from a cup. I even tried returning it to the oven for a few
more minutes, no luck. my muffin tin is dark metal, could this be the cause?
(Tasted great though)
Julie says
Hi Chris, sorry yours didn’t pop out very easily. I do think some muffin tins are more “nonstick” than others. I’ve had really good luck with Pam’s Nonstick Spay For Baking. It is a different formula than Original Pam, and I’m not sure how easy it is to find in all stores. I’ll link it here so you can check it out. Hope this helps!
https://www.pamcookingspray.com/products/baking
Viktoria says
Julie,
Hello there! I am about to make these tartlets and had a question: just as someone already mentioned that theirs stuck into the muffin pan because of the jam, I was wondering if this could be prevented by using muffin papers to line the muffin pan?
Do you see any reason why you wouldn’t recommend it?
Thanks a lot! 🙂
Julie says
Hi! I think muffin liners would work well. You could even spray the inside of the muffin liner lightly. Thanks for your question. Enjoy!
Debora Bisby says
I used muffin liners and they worked out well! I didn’t even spray them. I removed the tarlets from the liners after they had cooled about 5 mins. I was afraid if I waited until they cooled too much the jam might stick.
yeeun says
thank you so much for the recipes! i have been trying to look for one for weeks and i am so glad i found yours. my family and i loved these! not as sweet as costco’s which is a plus, but still as good =)
Cynthia Wink says
Can I use fresh raspberries?
Julie says
Hi Cynthia, I haven’t tested to be sure, but I think fresh raspberries could also work. There will definitely be more liquid from the berries, so I’m not sure how that will affect the crust and topping. But let me know how it goes if you decide to try!
Krystal Shannon says
These are fantastic! Thank you Julie! I was beginning to get a little down thinking I wouldn’t be able to find them after this season. They are soooo good!
Julie says
This makes me so happy! So glad you loved them too!
Mary says
Thank you for the recipe! I only have one question and I would appreciate if you could help me. Would it be OK to use unsalted butter instead of salted one? Thanks!
Julie says
You are very welcome, Mary. Yes, use unsalted butter but add a heaping 1/4 teaspoon salt to the dough to compensate. Enjoy!
Mary says
Thank you so much!
Cindy says
Hi Julie,
I was so excited to come across your recipe – I love the cookies at Costco. I made these last night and followed the recipe exactly. They are good if you want a raspberry biscuit. My husband crumbled his (while still hot) over vanilla ice cream and loved it! I was hoping to replicate the Costco version. Thank you for trying though.
Daphney Skelton says
First of all I LOVE THIS RECIPE from Lovely Little Kitchen ……. it’s Great !!!!
For a Crispier Crumble recipe try this,
2 cups of flour instead of 1-1/2 cups
1/3 cup of sugar instead of 1/2 c of sugar
1/2 tsp of Baking Soda to 1/2 tsp of Vinegar – to activate
Try 4″ tart pans if you have them, spray Pam for baking, press in thin. Important to let them cool 5 mins if slightly stuck use butter knife around the edge.
This is in a basic crumble recipe I found years ago that is crispier, but I like this one for a softer version and something new. I purchase a quart of Peach preserves at Costco and use it for a change. Pretty for a fall desert too.
Julie says
Thank you for sharing! I love the idea of using the peach preserves. I’ll definitely be looking out for those.
Sweetie says
How can you make the crumble (top of cake) crispier?
Julie says
I think if you baked it longer, it would be crispier. I haven’t tested this to be sure, but usually longer bake at lower temp will be more crisp.
Debora Bisby says
I followed it exactly, but used muffin liners so the jam would not stick. I removed them after they had cooled about 5 mins. I have never tried the Costco version, so I don’t have anything to compare it to, but they were delicious. Thank you!!
Rebecca Donald says
I made this as described except for the filling I used fresh tart cherries from my tree. I pitted the cherries and then put them in the food processeror which made a cherry soup basically. I added less than 1/8 cup granulated sugar to the cherries. Then scoooped the juice and cherries on top of the crumble. One thing I will add next time is cinnamon and nutmeg to the crumble mixture. I didn’t measure the cherries, but it was probably about 1.5-2 cups.
Elsa says
I made these with my homemade plum butter because it’s what I had on hand and I’m in love! They were soooo good! The whole family loved them. Thanks for the recipe!
Julie says
That sounds so delicious!
Maria says
Hi Julie,
I purchased the Costco Raspberry Crumble Cookies today for the first time and boy were they delicious! It then hit me, “Hey maybe there’s a copycat recipe” and lo and behold I found you! I will print this and file for future reference or should I say cravings?
I don’t know if this tip will help, but when I took baking/pastry classes back in the day, I recall the chef instructor told us when a baked cake is stuck in its mold, to place it directly on the stove on the LOWEST flame possible, slowly rotating so the heat can be applied to the entire bottom surface. Do this for approximately 10 seconds. This would invariably do the trick! Now for these smaller, tartlet-like cookies, and due to the jam getting stuck on sides, I would also suggest (as you did) to run a butter knife around them first and then do the above; maybe this will help? I hope so! If not, at least you will have learned a tip on how to un-mold a cake! : )
Can’t wait to try this recipe!
Pat Anderson says
I too like the raspberry crumbles but I really, really love the bisconie or the biscotti “biscuits” that Costco had last Holiday season and again in the spring. I have tried to duplicate the recipe with no luck. They are lite and just a little sweetness with granulated sugar in top. Hoping they will be back in December. Please let me know if you figure out the recipe.
Julie says
I will keep an eye out for the biscotti, sounds delicious!
Manashi says
I tried making these and the jam oozed out form the sides got bit burnt.
marilyn norton says
I doubles this(2 separate batches).Followed the recipe to a T.Allowed to cool for 12 full minters before removing from a well greased muffin pan.The majority fell apart. I have baked for almost 60 yrs so no novice.Don’t know what happened but will scrap this recipe.Darn.
Ellen says
I made these today – they are delicious! I made them in mini muffin tins (baked 12 minutes) and used currant jelly instead of raspberry. It was so easy getting the dough into the muffin cups – 1 Tbsp per cup and I used the tablespoon to tamp it down. Used 1 teaspoon of jelly per cookie. No problem at all getting them out of the pans!
Julie says
Hi Ellen, thanks so much for letting me know how they turned out for you. I’m so glad this recipe went smoothly for you and that you love them too!
Blazesgram says
I WAS not in the mood to bake the first time I made these. Have baked them two more times and they came out beautifully. Clearly if you’re not in the baking mood don’t.
Will keep this recipe under favs. Thanks for giving me a second chance,
Mary K Inman-Freund says
I had to use a little less than 2 tablespoons for the bottoms and only made 11, not 12. Still had very little for the top crumbles. I used a standard muffin tin. They are baking now
Monica says
I made these earlier today as I have been dreaming about the Costco Raspberry cookies, but being diabetic cannot indulge in them. I made the recipe per instructions however only put 1/4 cup sugar, sugar free raspberry jam (as that is all I had on hand and knew it would be low sugar). I used muffin liners in a muffin pan just to be on the safe side since others had mentioned that they crumbled when trying to take out. I sprayed each liner with Pam, put the 2 tblsp of flour mixture into it and then pressed them down firmly hoping that the pressure would make the mix stick better. Added about 3/4 tsp of raspberry jam spread out and then put the rest of the mixture on top. I had a lot of the crumble left so evenly distributed among all 12 liners and pressed down firmly on them with a icecream scoop. Baked for 18 min at suggested temp and left to cool for like over an hour because I was busy with other things. My husband thought they were AMAZING and so did I. Sent some to the neighbours because a dozen was way too much for us and they loved it too. Definitely will make again. Thanks for this recipe.
Lisa Felda says
Hi Julie! I made these cookies the other day. They were FANTASTIC!!! My husband thought they were even better than Costco’s. I put quite a bit of seedless raspberry jam on the cookies, but made sure not to go to the edges. It does spread out when you bake them. I ran my knife around each cookie a few minutes after they came out of the oven. I then let them set for about 15 minutes before transferring to a cooling rack. My mini spatula came in very handy for this! I’m just getting ready to make some more. Maybe I will share some with the neighbors this time…or maybe not. Thanks for a GREAT recipe!!!