Start by preheating your oven to 350°F (175°C). As the oven heats up, prepare a baking sheet by lining it with parchment paper or a silicone mat. This step keeps your cookies from sticking and helps them bake evenly.

In a large bowl, mix together the softened butter, granulated sugar, and brown sugar. Use an electric mixer or a hand whisk to beat them together until the mixture is light and fluffy—this should take about 2-3 minutes. This step is key to achieving that soft, melt-in-your-mouth texture we all love in cookies!

Add the eggs one by one, making sure each is thoroughly blended before adding the next. Then, stir in the vanilla extract for that warm, comforting flavor that pairs beautifully with the sweet white chocolate and tangy raspberries.

In another bowl, combine the flour, baking soda, and salt using a whisk Gradually add this dry mixture to your wet ingredients, mixing just until combined. Be gentle here—over-mixing can lead to dense cookies, and we want them chewy, not tough!

Carefully fold the white chocolate chips and fresh raspberries into the mixture using a spatula Be careful when folding the raspberries in—don’t overwork them, or they’ll break apart. You’re aiming for those delightful pops of fresh fruit in each bite!

Scoop the dough using a tablespoon or cookie scoop, and space the dough balls about 2 inches apart on the baking sheet to allow room for spreading during baking

Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the edges are golden and the centers appear set. Keep a close eye on them, as the cookies will continue to bake a bit even after you take them out of the oven .

Let the cookies rest on the baking sheet for around 5 minutes before transferring them to a wire rack to cool completely. This cooling time lets the cookies firm up, so they won’t crumble when you handle them.