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

Ladies and gentlemen, gather your taste buds for a trip to the plains of indulgence with a cookie recipe that has the warmth of home and the sophistication of a bakery masterpiece. Imagine weaving the berry-kissed joy of a summer fair with a touch of homestead comfort into each bite. That's what you'll find in these Costco CopyCat Raspberry Crumble Cookies. These delightful treats have won hearts aplenty, and it is no wonder that folks from near and far have been seeking to recreate them in their own kitchens. A cookie like this can make an ordinary afternoon feel like a special occasion. Whether it's for the family after dinner or as a show-stopping addition to the church potluck, you're bound to see smiles all around with these sweet treats.

To make a friendly gathering even sweeter, serve these Raspberry Crumble Cookies with a side of homemade vanilla ice cream or a dollop of freshly whipped cream. For the grown-up pals, a steaming mug of coffee or a cup of tea makes a perfect companion. If it's a kid-centric affair, a glass of cold milk stands as a classic pairing for these delightful cookies.

Servings: Makes approximately 24 cookies

Ingredients:

- 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 almond slivers, toasted (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

Directions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, dear.

2. In a small bowl, whisk together 2 cups flour, baking soda, and salt; set it aside.

3. In a larger mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.

4. Gradually blend the dry ingredients into the wet mixture. Fold in the white chocolate chips and toasted almonds with a gentle touch.

5. Scoop out heaping tablespoons of dough, and place them 2 inches apart on your prepared baking sheets.

6. Make a small indent in the center of each cookie with your trusty thumb. Spoon a scant teaspoon of raspberry preserves into each hollow.

7. For the topping, mix together 1/2 cup flour and 1/4 cup sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this lovingly over the cookies.

8. Bake in the preheated oven for just about 14-16 minutes, until the edges start to turn a delicate gold.

9. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, if you can wait that long!

Variations & Tips:

For folks with different tastes or dietary needs, feel free to swap the white chocolate chips for dark chocolate or even carob chips. In case someone doesn't fancy almonds, try pecans or walnuts for a switch. If raspberry isn't the preserve of choice, get creative with apricot, strawberry, or even blackberry preserves. The cookie canvass is yours to paint, dear ones. Just remember the key to the perfect crumble is using chilled butter, so don't skip on that! And finally, to keep them soft and delightful, store your cookies in an airtight container. Enjoy!