Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper
If using frozen raspberries, defrost them. Add the graham crackers to a small plastic bag and crush them into crumbs and bring the butter to room temperature.
60 g fresh or defrosted frozen raspberries, 20 g Graham Crackers or Digestive Cookies
In a bowl, sift together all purpose flour, baking powder, baking soda, and salt.
260 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate large mixing bowl combine the brown sugar, granulated sugar and butter. Using an electric hand whisk, whisk it together for 3 minutes, so it becomes light and fluffy.
160 g butter, 50 g granulated sugar, 130 g brown sugar
Add the egg and vanilla extract mix it in.
1 large egg, ½ teaspoon vanilla extract
Then add the flour mixture and cookies crumbs and mix it together until combined.
Lastly add the mashed raspberry on top of the cookie dough and with a butter knife, swirl it into the cookie dough.
Using a medium size cookie scoop (2,5 tbsp/ 1.33 ounce cookie scoop), scoop out 6 cookies at a time per prepared baking sheet. Press the cookie dough slightly down so they have a flat top. Bake one baking sheet at a time for 11-13 minutes.
Once baked let them cool down on the baking tray for 5-10 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.