Preheat your oven to 350°F and line a large baking sheet with parchment paper. Add the cake mix, vanilla extract, egg, softened butter, and softened cream cheese to a large mixing bowl. Use a hand mixer to combine everything until you get a smooth, cohesive dough, about 2 to 3 minutes.

Add the white chocolate chips and freeze-dried raspberries to the bowl. Use your hands to fold everything together gently, keeping in mind that some of the raspberries will break apart as you mix. That's completely fine and actually helps distribute the color and flavor throughout the dough. Try to keep as many pieces intact as possible.

Scoop the dough into balls about 1½ inches in size and place them on the prepared baking sheet, spacing them roughly 2 inches apart. Using the palm of your hand or the flat bottom of a glass, gently press down on each ball to slightly flatten the tops.

Bake for 10 to 12 minutes, or until the tops are just set. The cookies will still look slightly underdone when you pull them out, and that's exactly what you want. Remove from the oven and let them rest on the baking sheet for 10 minutes before transferring. They'll firm up perfectly as they cool.