Step 1

Preheat oven to 350°.

Step 2

With a hand mixer, cream together the butter and sugars for about 2-3 minutes.

Step 3

Add the pudding mix and mix for another 1-2 minutes.

Step 4

Add the eggs and vanilla and beat for 2 more minutes.

Step 5

Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries.

Step 6

Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).

Step 7

Bake for about 10 minutes. The edges should just be just barely turning a light golden brown. Let the cookies cool on the cookie sheets for about 5 minutes before transferring to wire racks to cool completely.