Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.
Mix in the egg and almond extract until smooth.
Slowly mix in the flour until a smooth dough forms. Do not over mix.
Fold in the white chocolate chips.
Gently fold in the frozen raspberries. I do not recommend using a hand or stand mixer unless you want colored cookies as the raspberries tend to get broken with a mixer. Simply use a mixing spoon and carefully fold them in.
Scoop the cookie dough into balls using a 1 ½ tablespoon cookie scoop and place on the prepared baking sheet, with 1 ½ inches between each cookie and the sides of the pan.
Bake for 14-17 minutes or until just golden brown on the edges.
Cool for 5 minutes before moving to a cooling rack or serving warm.
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