These raspberry white chocolate cookies use freeze-dried raspberries to deliver intense raspberry flavor and bright pink color.

Use an electric beater to cream the butter and sugars together. Do this for around 2 minutes until light and creamy.

Add in the egg, egg yolk, and vanilla and beat until combined.

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

Tip the dry ingredients into the egg and butter mixture and mix it together into a sticky dough.

Add in the white chocolate chips and mix them in.

Use your hands or a knife to crumble up the freeze-dried raspberries into small pieces.

Stir them into the dough. The next step is to chill the dough for at least 2 hours.

Preheat oven to 338°F/170°C. Roll the cookie dough into balls and place on two baking sheets with parchment paper.

Bake the raspberry chocolate cookies for around 11-12 minutes until golden brown along the edges.