Step 1: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy (about 2-3 minutes).
Step 2: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined. Scrape down the sides of the bowl.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 4: Gently fold in the chopped white chocolate and fresh raspberries using a rubber spatula to avoid crushing the raspberries.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours.
Step 6: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 7: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
Step 8: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, these white chocolate raspberry bliss cookies recipe gems can be stored in an airtight container for up to 5 days.