In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
Add vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and optional white chocolate pudding mix.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in white chocolate chips and freeze-dried raspberries gently.
Chill the dough in the refrigerator for about 1 hour.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Divide the dough into 24 equal portions. Place each portion on the prepared baking sheet, spacing at least 2 inches apart.
Bake for 12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.