Place Brach’s® Filled Raspberries in a locking bag and smash into fine pieces. Remove the centers so that you are left with crushed and powdered candy.
Use a mixer to blend the first four ingredients into a thick dough.
Reserving ¼ cup for decoration, mix in the remaining crushed Raspberries.
Spoon dough on an ungreased cookie sheet in 1½ inch balls. Keep dough about 2 inches apart.
Bake for 9 minutes.
Remove from oven.
Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.
Melt white chocolate chips in the microwave 30 seconds at a time until they are melted and smooth. Using a fork, drizzle chocolate over cookies and then immediately sprinkle the reserved crushed Raspberries into the white chocolate drizzle.