When planning to bake, preheat the oven to 350 degrees F.
Start the process by lining a cookie sheet with parchment paper and setting it aside to be ready to use later.
Then in a large mixing bowl, beat the softened butter and cream cheese for 2 minutes, keep scraping down the sides of the bowl as much as needed, you can mix them by either using a handheld mixer or by hand until everything is well combined and thick.
Continue by adding in the sugars, and beat until well blended with the butter and cream cheese batter.
Following with the egg and vanilla extract, beat until well combined.
Add then the cake mix or the flour and the baking soda, the baking powder, and the salt, mix them all together just until fully combined.
Fold in 1 cup of white chocolate chips and mix gently.
Fold in the entire bag of freeze-dried raspberries. Take care to not over mix or break the raspberries, some will break naturally due to mixing and that's totally acceptable.
For better results, Chill dough for at least 30 minutes.
Using a 2 Tbsp cookie scoop, drop cookie dough onto cookie sheet, approximately 2 inches apart.
Use the remaining white chocolate chips, by pressing 3-4 morsels into the top of the cookie dough.
Press tops down gently with your fingers to flatten before baking.
Bake for 12-14 minutes, or until the edges are set, they will appear to be a little undercooked but that is alright.
Allow the cookies to cool on the cookie sheet for about 3-5 minutes before moving them to a wire rack to cool completely.
Enjoy the extraordinary taste!
Store cookies in an air-tight container at room temperature for 4-5 days or freeze for up to 3 months.