Costco Copycat Raspberry Crumble Cookies

If you have ever been to the Costco bakery section, you have undoubtedly walked past these delicious raspberry crumble cookies. With a buttery base, raspberry jam centre, and crumbly top, these Costco copycat cookies are the perfect side to your afternoon coffee or chai tea latte!

Being from a small community definitely has its perks… but perhaps one of its biggest downfalls is being three hours from the nearest Costco. Especially when you’re craving Costco’s raspberry crumble cookies.

Since I have a hard time convincing my 3 kids under 6 to hop in the car for a quick 3 hour nip to Costco for these cookies, I had to put my chef’s hat on and re-create them at home. Hope you love my version of these copycat cookies even more than the ones you can get at Costco!

Key Ingredients

Flour: All-purpose flour works great for these crumble cookies.

Butter: I like to use salted butter- in my opinion, salt elevates almost any cookie!

Granulated Sugar

Vanilla Extract

Salt: I use pink Himalayan salt- it is more flavourful than regular table salt and I prefer the texture that larger granules give these raspberry cookies.

Raspberry Jam: I pick raspberries from my mother in laws patch every year and make a simple freezer jam. It worked awesome in this recipe but any jam should work. If you are feeling adventurous, switch up the flavour!

Icing Sugar: You only need a few tablespoons to beautify your cookies. Use a fine mesh strainer and tap it overtop each cookie for a perfect dusting. Pinching it with your fingers will also work!

Equipment

jumbo muffin tins: In my experience a smooth sided muffin tin works the best. I also experimented with greasing large jar rings and baking them but found that the threads made the buttery cookie hard to get out! If you want a smaller cookie, use a regular or even mini muffin tin.

#20 cookie scoop: This size worked perfectly to make the base of these raspberry crumble cookies in a jumbo muffin tin. If you don’t have this scoop, spoon about 3 tablespoons into each tin.

Tips and Tricks

Jam Choice: I chose to use my homemade freezer jam but any chunky jam will work. I really love the Bonne Maman brand that can be found at Costco or many grocery stores.

Uniform Cookies: I really like my cookies to be uniform so I use a #20 cookie scoop which is about 3 tbsp in my large muffin tin for the base of the cookie.

Big or Small: You can choose to make these cookies in a large muffin tin or a regular muffin tin. Adjust the amount of dough and jam you put in accordingly! Bite sized or jumbo- you won’t regret making these raspberry crumble cookies.

Prepping Your Muffin Tins: It is super important to grease your muffin well to avoid the cookie base and jam from sticking to the side. Loosen the jam parts a butterknife and the cookies should slip right out. I opt to grease the pan with butter to avoid that weird cooking spray taste.

Cool Completely: Once the cookies are finished baking, allow them to sit and cool for 15 minutes to ensure that they don’t fall apart when you are removing them from the pan.

Serving: If you don’t plan on eating these cookies right away, save the icing sugar in the last step and sprinkle it on them right before serving.

How to Make Costco Copycat Raspberry Crumble Cookies:

Step 1. Preheat your oven to 350°F or 176°C. Prepare your muffin tin by greasing the sides with butter.

Step 2. Combine the butter, sugar and vanilla in a large mixing bowl and stir until well combined. Add the flour and salt and blend on medium until it becomes crumbly!

Step 3. Scoop using your large #20 cookie scoop or spoon about 3 tablespoons into each jumbo muffin cup.

Step 4. Use your fingers to press down and spread the dough along the bottom of each muffin cup.

Step 5. Spoon a heaping tablespoon of jam onto the middle of your cookie and lightly spread it around. Don’t go all the way to the edge or it will stick more to the pan.

Step 6. Drop about 1/2 a tablespoon of crumble onto the top of each cookie and place them into the oven for 30-35 minutes. If using a small muffin tin and less dough, cook them for 20-25 minutes or until the edges and crumble have turned golden brown.

Step 7. Allow the cookies to cool for fifteen minutes before loosening them with a knife and removing them from the pan. Sprinkle with icing sugar and enjoy your homemade Raspberry Crumble Cookies!!

Batch and Storage:

Batch: This recipe makes 14 large cookies.

Storage: These cookies can be kept on the counter for up to seven days. If you choose to freeze these cookies, I recommend layering them with parchment and freezing in an airtight container for up to three months.

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