These buttery, melt-in-your-mouth cookies have chewy centers of sweet raspberry jam. Recreating the beloved Costco favorite has never been easier, and these step-by-step instructions ensure that every batch mirrors that irresistible taste you love.
Preheat the oven to 350 degrees. Prepare a jumbo muffin tin by spraying with nonstick cooking spray.
In the bowl of a stand mixer or using a large bowl and electric mixer, combine the softened butter, sugar and powdered sugar. Cream until smooth.
Add in the vanilla and almond extracts and mix well.
Add in the flour and salt and mix just until combined. Mixture should be crumbly in consistency.
Spoon 1/4 cup of the crumb mixture into each cavity of the muffin tin. Use the back of the measuring cup to gently press into the bottom and create a slight well in the center of each cookie.
Scoop 1 tablespoon of raspberry jam into the center of each cookie.
Sprinkle with the remaining crumble mixture over the top of the jam.
Bake the muffin tins in the preheated oven for 18-20 minutes or until the edges are browned.
Allow to cool completely before removing.
Use the edge of a butter knife to pop the cookies out of the tin.
Notes
Storage: Cookies should be stored in an airtight container for up to 3 days in the fridge.