Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat until light and fluffy, about 3-4 minutes.

Add in one egg and a splash of vanilla extract, and beat until well combined, about 1-2 minutes.

In another bowl, whisk together flour, baking powder, and salt. Gradually incorporate into the wet mixture until just combined.

Fold in the fresh raspberries gently.

Using a cookie scoop, portion the dough onto a lined baking sheet, spacing each mound about 2 inches apart.

Bake for 10-12 minutes, until edges are lightly golden.

Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.