1 (8-ounce) package cream cheese, at room temperature

1/2 cup butter, at room temperature

1 egg, slightly beaten

1/2 teaspoon vanilla extract

1 (15.25-ounce) box vanilla cake mix

1/2 cup white chocolate chips

1 (1.25-ounce) bag freeze-dried raspberries

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer, blend cream cheese and butter until smooth and fluffy.
Add beaten egg and vanilla extract, mixing well.
Mix in the cake mix and white chocolate chips until fully combined.
Gently fold in freeze-dried raspberries, being careful not to crush them.
Scoop 2-tablespoon-sized portions onto the baking sheet and slightly flatten.
Bake for 9-11 minutes until edges are set (centers will be slightly soft).
Let cookies cool on the baking sheet for 10 minutes before transferring to a rack.

For a richer taste: Use dark chocolate chips instead of white chocolate.

Using fresh raspberries? Freeze them first to avoid excess moisture.

Want extra flavor? Add 1 teaspoon of lemon zest.

Storage: Keep in an airtight container at room temp for 3 days, in the fridge for a week, or freeze for up to 3 months.