How to Make Irresistible Creamy White Chocolate Raspberry Cookie Bars

• Preheat your oven to 350°F (175°C), and prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper for easy removal.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until fully combined.
• In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for about 3 minutes until light and fluffy.
• Add the eggs one at a time, mixing thoroughly after each addition. Follow with the vanilla extract, blending until smooth.
• Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Then, gently fold in the white chocolate chips and raspberries.
• Spread the batter evenly into the prepared dish and bake for 25-30 minutes until golden brown. Insert a toothpick in the center; it should come out clean.
• Allow the bars to cool in the pan for a bit before transferring them to a wire rack. Cut into squares once completely cooled.