Preheat your oven to 350°F.

Whip up the cream cheese frosting by beating together cream cheese, powdered sugar, and vanilla until it's smooth and creamy. Chill it in the refrigerator while you prepare the cookie dough.

In a large bowl, whisk together all-purpose flour, cornstarch, salt, and baking soda.

In another mixing bowl, beat together unsalted butter, brown sugar, and white sugar until it's light and fluffy (about 3 minutes). Add the whole egg, egg yolk, and vanilla extract. Beat again just until everything is mixed.

Combine the dry ingredients with the wet and mix until just combined – no over-mixing allowed!

Add freeze-dried raspberries and white chocolate chips to the dough and give it a quick mix.

Take about 2 tablespoons of dough, flatten it into a disc, add a small spoonful of the chilled cream cheese filling in the center, top it with another disc, and pinch the edges. Gently roll it into a ball. Repeat for the remaining dough and filling.

Chill the cookie dough balls in the freezer for 15 to 20 minutes.

Place the chilled dough balls on a parchment-lined baking sheet, ensuring they're spaced apart (about 6 on one sheet).

Bake for 12 to 15 minutes or until the edges are golden brown. For an extra touch, take the tray out after 10 minutes, give it a few bangs to create some wrinkles around the edges, then continue baking.

Let them cool for a bit, and then it's time to indulge!