Raspberry Cookies With Freeze Dried Raspberries are loaded with rich white chocolate chips and freeze-dried raspberries, baked until chewy on the outside with a soft center. It's the perfect cookie to enjoy with your morning coffee or as a sweet snack any time of the day!
In a large bowl or bowl of a stand mixer, combine butter and sugars. Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in raspberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though).
Chill between the batches too for less spreading and uniform cookies. Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
Arrange the cookie balls on a baking tray lined with parchment paper at least 3 inches apart. Don’t press down!
Bake for 10 min at 350F (the time varies due to different ovens). While the fruity cookies are hot, decorate them by adding more raspberries and chocolate chips on top.