These copycat Costco Raspberry Crumble Cookies are sweet, tart, crumbly, and best of all, taste exactly like Costco’s! Jam-filled, soft and chewy, these life changing raspberry cookies are made in under 30 minutes, and are one less thing to add to the Costco bill.
Reasons You’ll Love This Recipe
Sweet and Tart – Fruit filled tartlets are some of life’s greatest pleasures. These are no exception!
Easy To Make – The ingredients aren’t hard to find, and the time it takes to make these go by faster than waiting in line at the Costco food court!
A Quick Dessert – You can whip up a batch in under 30 minutes.
Pantry Friendly – You most likely have these ingredients in your pantry and fridge already!
Inexpensive – Save money at Costco and make these Raspberry Crumble Cookies yourself at home!
Don’t stand in line at the Costco checkout this weekend just for their famous raspberry crumble cookies, (even though they are THAT good) make them yourself instead. With a few simple ingredients, and only 30 minutes of your time, these jam filled delights will be in your hands in no time.
Ingredient Notes and Substitutions
Recipe Discussion
Let’s discuss how to make this recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Butter – Use unsalted butter for this recipe, but if you only have salted butter, you can omit the salt from the recipe if desired.
- Flour – All purpose flour is recommended for this recipe.
- Seedless Raspberry Jam – Seedless raspberry jam is a preference thing but use whatever you prefer. Raspberry is just the flavor Costco uses but feel free to use whatever fruit preserves you like.
- Almond Extract – This is optional and doesn’t have to be used, however it really elevates the flavor when added. If you don’t have or don’t want to use almond extract, you could double the vanilla extract in the recipe.
- Kosher Salt – The flakiness of kosher salt is great for this recipe, but feel free to use whatever you have on hand.
How To Make Raspberry Crumble Cookies
- To make these copycat Costco Raspberry Crumble Cookies, start by preheating your oven to 350°. In a large bowl, add the butter, both sugars, vanilla extract and almond extract and beat this mixture together with a hand or stand mixer for about 1-2 minutes. You can mix the dough by hand, it just may be a little difficult. Add in the flour and continue to combine. This mixture will be crumbly, that is fine, you don’t want to over mix the dough. You’ll know it’s combined when you can squeeze some in your hand and it sticks together. To keep it simple, the mixture makes both the base/crust and the topping.
- Using a jumbo muffin tin, spray or grease the wells and sprinkle some flour to the bottoms and sides. Then, to each muffin well, scoop about ¼ of the mixture to the bottoms.
- Press the mixture into the bottom of the cups and a little bit up the sides to form a small bowl shape. You can use the bottom of a glass or a spice jar to do this. You want to press it in, but don’t over compact it or it will be hard.
- Add about a ½ to a 1 tablespoon of the raspberry preserves to the middle of each tartlet.
- After adding the raspberry jam, sprinkle a large teaspoon of the crumble mixture on top.
- Place these in the oven and allow them to bake anywhere from 18 to 22 minutes, or until the tops turn a golden brown color. Take them out of the oven and allow them to sit in their pans until they are completely cool. You may need to take a butter knife to the side to help you get them out.
Recipe Tips and Advice
Storage – You can store these raspberry crumble cookies at room temperature in an airtight container for about a week or store them in the freezer for up to 3 months. If you freeze them, seperate each tartlet with some wax paper and store in a freezer bag.
Equipment – You’ll need a jumbo size muffin tin, a hand or stand mixer, baking spray or baking grease and a mixing bowl. If you choose to use baking spray, just know that the baking sprays with flour in them tend to make these cookies brown faster. If you don’t have a jumbo muffin tin you can also use a regular one, just follow these steps instead:
- Prepare the tin as normal and the dough as normal.
- Use two tablespoons of dough mixture, instead of a ¼ cup, and press it into the bottom of the tins as normal.
- Spoon 2 teaspoons of jam into the center of the wells and evenly seperate the remaining dough to sprinkle on the top.
Don’t Let The Cookie Crumble
Make sure the raspberry cookies cool completely before taking them out of the tins or else they will crumble. You can even make them the night before and let them sit overnight to ensure they set properly.
Recipe FAQs
They are a pastry that resembles both a tartlet and a filled cookie! However, the biggest thing to remember is that they are delicious.
Yes, if you use non-dairy butter these could technically be considered vegan. When it comes to baking with different ingredients however I would always recommend testing before making a full batch.
Yes. However, depending on the consistency of the jam it may make your cookies turn out runny. So again, do a test batch if you want to try it out.
More Recipes To Try
If you liked this recipe, be sure to check out some more of these fruit filled delights!
Make sure to grab a copy of my free Fall Favorite Recipes eCookbook!
More Copycat Recipes To Try
Costco Raspberry Crumble Cookies
Equipment
- Jumbo Muffin Tin
Ingredients
- 1 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanila extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
- To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
- Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about ¼ cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
- Spoon ½ to 1 tablespoon of raspberry preserves into the center of each cookie.
- Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
- Bake for 18-22 minutes or until lightly browned.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Kitty says
I have never had Cosco raspberry tarts, so I didn’t know how these were supposed to taste. No matter, they were delicious! I don’t have a jumbo muffin pan, so I used a regular-sized muffin pan and adjusted the amounts as I thought they should be. I thought I put too much raspberry jam in each tart, but my son and his girlfriend’s family unanimously decided that the ratio of jam-to-crust was perfect. I’m glad I read the “tips” beforehand, especially knowing when to stop mixing the crust (just when the batter can be pressed into a ball). The crust is buttery and crumbly. Perfect. These are definitely company worthy. Thank you so much for a wonderful recipe.
Michelle says
The mixture was not crumbly at all. Any tips?
Dawn says
I made these for a party in regular size muffin pan with the aluminum muffin cups. They were a huge hit. Tonight I am making them gluten free! Hopefully they will be just as good.
Michelle Mitchell says
I substituted the raspberry jam for homemade huckleberry jam (our favorite) and it was amazing! Thank you so much for sharing your gift with us. ❤️
Penny says
Hi Christi – I have not tried these yet, but I will soon. Just wanted to say that I did not see 17 pages of BS. If there are 17 pages, they look like 17 pages of very helpful information to me!!
I am truly sorry about your Mom. — Penny
Christi Johnstone says
Awe, Penny, thank you so much for your comment. I appreciate it. Still in a state of shock. 🙁
Molly McCurdy says
These look delicious ! I will be baking these at Christmas time and adding them to my trays . Thanks for sharing the recipe. Keep on making yummy food !
Kim says
I doubled the recipe and made them as bar cookies in a 9×13 pan lined with parchment. I baked them at 350 for 43 minutes. Once cooled, I lifted out the parchment and cut into 18 bars. They turned out great! Thanks for the delicious recipe.
Kathleen says
I made these for my women’s get together. They were a big hit. I made quite a few and only came home with two, for which my husband was grateful.
I tried several different jams on them. I’m making more today.
Anastasia says
Hi Christi, these look delish. I didn’t make them yet so I’m not going to rate them yet even tho they im sure its 5 star delish! I have a question regarding the muffin tin. I’m considering buying a muffin tin that is 4” but it’s not really for muffin it’s like for buns, tart like or thick cookies like this so there isn’t the depth in the pan. This for instance I saw: Walfos Silicone Muffin Top Pans for Baking 4inch Jumbo Size, https://a.co/d/bW058vf. Which is actually a half inch bigger than a lrg muffin. I will adjust a bit. My question is do you think the depth aids in its softness or chewiness? Or it is really for stability and to keep its shape? I need a new large muffin tin is why I’m asking as i have regular ones but want to make them like this and thought I’d get more use out of this pan vs large muffin tin which i would rarely use. Possibly you won’t know since you haven’t made them yet in that type. But just wondering if the depth or not would change the texture if i kept an eye on it — i guess I could try it lol but these are being made at a client request so wanted to hear your expert opinion as to if the depth of the muffin tin you think really matters here.
Lois A Mullins says
Christi So sorry for the random rudeness of some. Thank you for posting your recipes. I haven’t yet tried them but just reading the recipe has my mouth watering! Thank you for standing up to the unruly sometimes billing comments of some! I am especially sorry for your loss. Keep on baking sister!
Christi Johnstone says
Thank you so much for your kindness, Lois. It’s appreciated. Have a wonderful day.