Raspberry Cream Cookies

I love berries! And this recipe uses frozen raspberries so I can enjoy them year-round. These stayed soft even two days after making and are really good! This recipe is from Monet at Anecdotes and Applecores.

Raspberry Cream Cookies
2 1/4 c. flour
1/2 t. baking soda
1/2 t. salt
1 1/2 c. granulated sugar
12 T. butter, melted and cooled
1 egg plus 1 egg yolk
1 t. vanilla extract
1 c. frozen raspberries
1/2 c. chopped white chocolate

Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a mixing bowl, cream together sugar and melted butter (about 2 minutes). Add eggs and stir until combined. Pour dry ingredients into wet ingredients and stir until a cookie dough begins to form. Fold in frozen raspberries and white chocolate. Allow batter to chill for 15-30 minutes in freezer.

Meanwhile, preheat oven to 325°. Remove batter from freezer and firm into large, 2-3 tablespoon sized balls of dough. Arrange on prepared cookie sheets. Bake in preheated oven for 15 minutes (cookies should look slightly undercooked). Allow to cool completely on cookie sheets before removing.