The Costco Raspberry Crumble Cookies You Can Make at Home

You know those cookies. The ones in the big clear plastic container at Costco, the ones that somehow disappear from the bakery section faster than anything else. They’re buttery and crumbly, with that sweet-tart raspberry jam center and the perfect crumble topping. They’re irresistible. And they’re actually surprisingly easy to make at home.

This recipe recreates that magic. The crust and the crumble are the same dough, which means less work for you. The jam is the sweet, tangy heart. And the jumbo muffin tin gives them that signature bakery-style shape. They come out golden, buttery, and absolutely perfect.

I’ve made these for cookie exchanges, for holiday trays, for days when I wanted something a little special with my coffee. They always get the “wait, you made these?” reaction. And the best part? They store beautifully, so you can make a batch and enjoy them all week.

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Why These Cookies Work

• One Dough, Two Jobs. The crust and the crumble use the same dough. Less work, less cleanup.
• Buttery and Tender. The combination of butter, powdered sugar, and a light touch creates the perfect crumbly texture.
• Sweet-Tart Raspberry Filling. Seedless jam keeps it smooth and luscious. No seeds to get in the way.
• Bakery-Style Shape. A jumbo muffin tin gives them that iconic look. Regular muffin tins work too.

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What You’ll Need

For the Cookies:

• 1 cup unsalted butter, softened – Let it sit out for 30 minutes before starting.
• ¼ cup granulated sugar
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract – This is what gives them that signature Costco flavor.
• 2¼ cups all-purpose flour
• ¼ teaspoon kosher salt
• ½ cup seedless raspberry jam – Or any seedless jam you like.

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Let’s Make Them

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick spray, or grease and flour the wells.

Step 2: Make the Dough
In a large bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla, and almond extract until light and fluffy, about 1-2 minutes. Gradually add the flour and salt, mixing just until combined. The dough should be slightly crumbly.

Step 3: Form the Crust
Scoop about ¼ cup of dough into each muffin well. Press it into the bottom and slightly up the sides, forming a shallow well.

Step 4: Add the Jam
Spoon ½ to 1 tablespoon of raspberry jam into the center of each cookie.

Step 5: Add the Crumble
Sprinkle 1 heaping tablespoon of the remaining dough over the jam in each cookie.

Step 6: Bake
Bake for 18 to 22 minutes, until the cookies are lightly golden brown. Let them cool completely in the pan before carefully removing.

A Few Things I’ve Learned

• Use a jumbo muffin tin. It gives the cookies their signature shape. A regular muffin tin works too—just adjust the baking time.
• Don’t overmix the dough. Mix just until combined. Overmixing makes the cookies tough instead of crumbly.
• Let them cool completely in the pan. They’ll be fragile when warm. Cooling sets them up for easy removal.
• Almond extract is the secret. It gives them that distinctive Costco flavor. Don’t skip it.

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Ways to Make These Your Own

• Try different jams. Strawberry, blueberry, or even apricot. Make it your favorite.
• Add nuts. Sprinkle chopped almonds, pecans, or walnuts over the crumble.
• Add citrus zest. A teaspoon of lemon or orange zest to the dough brightens the flavor.
• Drizzle with chocolate. Melted dark or white chocolate takes them to the next level.
• Make it gluten-free. Use a gluten-free all-purpose flour blend.

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Your Cookie Questions, Answered

Q: Can I use salted butter?
A: Yes. Just reduce or omit the kosher salt.

Q: Can I use a different jam?
A: Absolutely. Strawberry, blueberry, apricot, or any seedless jam works beautifully.

Q: Can I make these without almond extract?
A: Yes. Replace it with more vanilla extract. The flavor will be slightly different but still delicious.

Q: How do I get them out of the pan without breaking?
A: Let them cool completely in the pan. Then run a knife around the edges and gently lift them out.

Q: Can I freeze these?
A: Yes. Freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature.

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