Add the softened butter, softened cream cheese, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 1 minute. 

Next, add the egg and vanilla. Mix to combine. Scrape down the sides of the bowl if needed. 

With the mixer on low speed, slowly add the flour and baking soda. Mix just until the flour is fully incorporated. 

Next, add the freeze dried raspberries and white chocolate chips. Fold them into the cookie dough, making sure not to break up the raspberries too much. 

Line two large baking sheets with parchment paper. Scoop out 1.5-tablespoon sized portions, making sure to place them at least 2” apart. Press the cookies down to form a ½” thick disc. 

Freeze the cookie dough for 15 minutes. While the cookie dough chills, preheat the oven to 375F. 

Bake the chilled cookies for 8 minutes. Then remove the pan from the oven and tap it on the counter a few times to sink the cookies (this will help them finish baking in the center). Return the cookies to the oven and bake for another 3-5 minutes or until the edges are set and golden brown. 

Allow the cookies to cool completely on the baking sheet and then transfer them to an airtight container. Store at room temperature for up to four days.