These Costco CopyCat cookies are insane! My kids won’t eat anything else!

Ladies and gentlemen, prepare your palates for a delightful journey to a world of gourmet pleasure with a cookie recipe that marries the warmth of home baking with the finesse of a bakery gem. Picture a cookie that intertwines the summery bliss of berries with the cozy allure of a family kitchen. That’s the essence of these Costco CopyCat Raspberry Crumble Cookies. These cookies have captured the hearts of many, sparking a wave of home bakers eager to replicate this bakery delight. Perfect for turning an everyday moment into a special treat, these cookies are sure to brighten any family dinner or become the star of your next community gathering.

Enhance your social events by pairing these Raspberry Crumble Cookies with homemade vanilla ice cream or freshly whipped cream. For adult gatherings, a hot cup of coffee or tea complements these cookies beautifully. And for the little ones, nothing beats the classic combo of cookies and a glass of cold milk.

Costco CopyCat Raspberry Crumble Cookies Recipe

Makes about 24 cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

1/2 cup white chocolate chips

1/2 cup toasted almond slivers (optional)

3/4 cup raspberry preserves

For the Crumble Topping:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup unsalted butter, chilled and cubed


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small bowl, mix 2 cups flour, baking soda, and salt.

In a larger bowl, cream together the softened butter and 1 cup sugar until light. Beat in the egg and vanilla extract.

Gradually add the dry ingredients to the wet mixture. Stir in white chocolate chips and almonds.

Drop heaping tablespoons of dough onto the baking sheet, spacing them 2 inches apart.

Create a small well in each cookie and fill with raspberry preserves.

For the topping, blend 1/2 cup flour and 1/4 cup sugar. Cut in the chilled butter until it resembles coarse crumbs. Sprinkle over cookies.
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