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

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!