Raspberry White Chocolate Chip Cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Place the melted butter and sugars in your mixing bowl. Use a whisk to combine the ingredients until a paste-like consistency.
1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
Add the egg and vanilla extract and whisk until smooth.
1 egg, 1 tsp vanilla extract
Use a rubber spatula or wooden spoon to mix in the flour, baking soda, and salt to the wet ingredients. Mix until just combined.
1 3/4 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Finally, fold in the white chocolate chips and freeze dried raspberries until they are evenly distributed throughout the cookie dough.
1 cup freeze dried raspberries, 1 cup white chocolate chips
Use a large cookie scoop to drop dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray). Gently flatten the tops with your hand and bake the cookies in a preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly underbaked.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top the warm cookies with additional white chocolate chips and crushed freeze dried raspberries.