For the cookie base:
Preheat the oven to 350°F.
Put the butter, sugar, flour, vanilla, and salt in a food processor with stainless steel knives, and mix until obtaining little crumbs. Add the milk and keep processing until forming a dough.
Put the dough on a floured surface and form a ball, cover with plastic wrap, and leave in the fridge for 1 hour.
Roll out the dough to a quarter inch thickness and cut circles of 2-3 inches. Put the cookies in an oven tray and bake for 10 minutes or until golden. Allow to cool.
In a small bowl, mix the gelatin and water, allow to rest for 10 minutes.
In a large bowl, mix the cream cheese, powdered sugar, and ground raspberries, beat at medium speed until the cheese softens, then increase the speed and add the cream little by little. Melt the gelatin in the microwave, add a teaspoon of the cheese mixture, dissolve well, and add all the gelatin to the cream cheese and raspberry mixture.
Put the mixture in a pastry bag with a round piping tip, and pour a generous amount on each cookie. Chill the cookies in the freezer for about an hour.
For the white chocolate coating, melt the chocolate in bain-marie, add a tablespoon of oil, and stir. Then dip the volcanoes in the chocolate, shake the excess, put on a baking sheet or baking rack, and chill for 10 minutes in the freezer.