Chop raspberries into small pieces until you have about 1/3 cup.
In a large bowl, cream butter and sugar together and then add the rest of the wet ingredients – eggs and vanilla extract. Mix to combine
Add dry ingredients into the bowl: flour, baking soda, and salt. Mix to combine. Fold in white chocolate chips.
Roll dough into ~1.5-2 inch balls. Make a few indention with your fingers to the top of each dough balls. Stuff raspberry pieces into the indentions. Place cookie dough on cookie sheet at least 2 inches apart from each other.
Bake for 9-10 minutes. Remove from oven promptly (cookies will still be pretty soft). Let cookies sit on the cookie sheet for 2-3 minutes. Then transfer cookies to cooling rack and let them cool for 10 minutes.