Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment (or in a bowl using an electric hand mixer), add butter, brown sugar, and granulated sugar. Mix for about 2 to 3 minutes or until smooth and fluffy.
Add in vanilla extract and eggs and mix well.
In a separate bowl, mix together flour, pudding mix, baking powder, baking soda, and kosher salt.
With the mixer on low, mix the flour mixture into the butter until just combined.
Using a rubber spatula, fold in the white chocolate chips and freeze dried raspberries (making sure to scrape down the sides of the bowl.)
Scoop 12 balls of cookie dough onto each baking sheet and lightly flatten the top with your hand, (each of my cookie dough balls were about 2 ½ inches in diameter), leaving about a ½ inch in between each cookie, so they can spread without touching. I find this easiest to do with a spring loaded cookie scoop.
Bake for 8 to 10 minutes, or until the center is slightly underdone and the edges start to lightly brown. Let sit on the baking sheet for 2 to 5 minutes before transferring to a cooling rack.
Notes
I crushed a few extra freeze dried raspberries over top to make the cookies a little prettier. It also adds great tangy flavor to the sweet cookies.
Freeze dried raspberries can usually be found where the other dried fruits and nuts are in your grocery store. I am able to find them at Target, Trader Joes and Walmart.
This recipe has not been tested with fresh or frozen raspberries so I can’t speak for how they would turn out. However, if I were to try to use fresh raspberries, I would add about ½ cup of roughly chopped raspberries and go from there.
You can swap the white chocolate chips out for other flavored baking chips. This will change this recipe from a copycat recipe to just a cookie recipe, but chips like milk chocolate chips or dark chocolate chips would be yummy.
Keep in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.