Preheat oven to 350°.  Combine the cake mix, cream cheese, butter, egg, and vanilla extract in a medium bowl. 

Mix using a handheld mixer {or by hand} until everything is well combined and thick.  Add freeze dried raspberries and white chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated. NOTE: You want to stir gently so that you don't break up the raspberries completely.

Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet.  Using your finger tips {palm of your hand or bottom of glass} gently press down onto the top of each cookie.

Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.

Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.