2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup fresh raspberries (or freeze-dried raspberries for a firmer texture)
For the Filling:
1/2 cup white chocolate chips
2 tablespoons heavy cream
Instructions
1. Prepare the Filling:
In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Let the filling cool slightly, then transfer it to a small piping bag or a zip-top bag with the corner snipped off. Pipe small dollops of the filling onto a parchment-lined baking sheet and freeze for about 30 minutes until firm.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
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