Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, beat the softened butter with granulated and brown sugar until the mixture is light and fluffy, about 2–3 minutes.

Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

Gently fold in the white chocolate chips and fresh raspberries with a flexible spatula.

Use a rounded tablespoon or small cookie scoop to drop dough balls about 2 inches apart onto the prepared baking sheets.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Let the cookies cool on the baking sheets for 3–4 minutes to set, then transfer to a wire rack to cool completely.