Subway Raspberry Cheesecake Cookies Copycat

Preheat the oven to 350°F and line two light colored, 11x17-inch cookie sheets with parchment paper.
Whisk together the flour, cornstarch, baking powder, and salt until combined, then set aside.
Place the softened butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment, then add the two sugars. Beat on medium speed until light and creamy, about 1 minute.
Add the eggs and vanilla extract along with ¼ cup of the whisked flour mixture and beat on low speed until well combined.
Gradually add the remaining dry ingredients and mix on low until the dough is smooth and well mixed.
Add the white chocolate chips and freeze dried raspberries and stir on low speed until they are evenly distributed in the dough.
Drop the dough into 2 tablespoon-sized mounds (roughly 40g each) on the parchment-lined trays.
Bake each tray at 350°F for 12-14 minutes, or until the edges of the cookies are lightly browned.
Let the cookies cool on the tray for 3 minutes, then transfer them to a wire rack to cool completely.