Raspberry Crumble Cookies (Costco Copycat) Recipe

I recently experimented with a Raspberry Crumble recipe that masterfully combines all-purpose flour, unsalted butter, and vibrant raspberry preserves. The addition of freeze dried raspberries and optional white chocolate chips creates an intriguing blend of textures and flavors that feel familiar and fresh. I think you will love the balance.

I first tried this Raspberry Crumble Cookies recipe after a long hunt through various Raspberry Cookie Recipes and I instantly fell in love with the mix of tart raspberry preserves and sweet cookie dough. Using 2 cups all-purpose flour, a 1/2 teaspoon of baking soda, and unsalted butter, along with granulated and light brown sugar gives these cookies a really unique texture that reminds me of a crumble topping and even a hint of a raspberry tart.

I mix in a large egg and 1 teaspoon vanilla extract for that extra depth of flavor and then fold in 1/2 cup freeze dried raspberries for a burst of color and taste. Sometimes I toss in 1/2 cup white chocolate chips to elevate the vibe.

These Raspberry Crumble Cookies blend flavors in a way thats similar to beignets and other incredible recipes I’ve tried and its totally delicious for any occasion.

Why I Like this Recipe

I really love how simple this recipe is to make. I don’t need any fancy ingredients or tools so its perfect when I’m short on time.

I also love the sweet and tart combo that the raspberry preserves and freeze dried raspberries bring into the cookies. They add a real burst of flavor and make the cookies feel fresh and unique.

Another thing is the texture and mix of flavors. The cookies come out soft and chewy with just the right amount of crunch and sweetness. It kinda feels like a little adventure in every bite.

Lastly, the whole recipe just feels nostalgic to me. It’s fun to whip up a batch that reminds me of making treats with family or friends on lazy weekends.

Ingredients

• All purpose flour is a carbohydrate source that helps give structure to the cookie.
• Sugar (both granulated and light brown) makes the cookies super sweet and moist.
• Butter adds a rich, creamy taste while improving flavor and texture overall.
• Raspberry preserves brings a tangy, fruity kick that balances out the sweetness.
• Freeze dried raspberries deliver a natural raspberry punch and a bit of fiber boost.
• Vanilla extract rounds out the flavors with a subtle, aromatic sweetness for extra yum.
• An egg provides protein and acts as a binder to hold everything together.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raspberry preserves
• 1/2 cup freeze dried raspberries, roughly chopped
• Optional: 1/2 cup white chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a separate bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture gets light and fluffy.

4. Stir in 1 large egg and 1 teaspoon vanilla extract until well combined.

5. Gradually add the flour mixture to the butter mixture and mix gently until just blended.

6. Fold in 1/2 cup raspberry preserves, followed by 1/2 cup roughly chopped freeze dried raspberries. If you want to mix things up, add 1/2 cup white chocolate chips too.

7. Use a spoon or ice cream scoop to drop dollops of dough onto the baking sheet. Make sure they are spaced apart so they can spread a little.

8. Bake in the preheated oven for about 10-12 minutes until the edges are lightly golden.

9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

10. Enjoy your Raspberry Crumble Cookies warm or at room temperature with family or friends!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one for dry ingredients and one for the butter mixture)
5. Whisk for mixing the flour, baking soda, and salt
6. Hand mixer or a sturdy spoon for creaming the butter and sugars
7. Measuring cups and spoons for accurate ingredient portions
8. Spatula for folding in the dry ingredients and additions
9. Ice cream scoop or a regular spoon for portioning out the cookie dough
10. Wire cooling rack for cooling the cookies after baking

FAQ

Raspberry Crumble Cookies (Costco Copycat) Recipe Substitutions and Variations

• If you can’t find all-purpose flour, try using a 50/50 mix of whole wheat and all-purpose flour. It might change the texture a bit but it’s a fun twist.
• Don’t have unsalted butter? You can use salted butter instead, but just cut down on the extra salt you add later.
• If you’re out of light brown sugar, you can mix granulated sugar with a bit of molasses (about 1 tablespoon per cup of sugar) to mimic that rich flavor.
• No raspberry preserves? A good raspberry jam or even a squeezed raspberry puree cooked down with a little sugar works well as a substitute.

Pro Tips

1. Make sure to use your butter straight outta the fridge a bit early so it softens properly – that helps get a smoother mix and makes the cookies come out more tender.
2. When you add the raspberry preserves and chopped freeze dried berries, fold them in real gently so you dont break them down too much. This really helps keep the texture of the berries intact.
3. Check your oven a couple minutes before the timer goes off. Ovens can run hot or cold and you dont wanna overbake your edges or let the cookie dough spread too much.
4. If you decide to go with the white chocolate chips, stir them in at the very end. This way theyll be evenly distributed without melting into a sticky mess while you mix the dough.