These cookies are just like my other recipe for Subway cookies – lovely chewy inside and nothing fancy with the chocolate. I like when there are many chocolate pieces in!

The recipe provides about 9 large raspberry cheesecake cookies.

Ingredients (cheesecake filling):

150 g of cream cheese

0.5 dl icing sugar

2 teaspoons vanilla sugar

Ingredients (cookies):

150 g of soft room-warm butter

2 cups powdered sugar

2 tablespoons syrup

2 teaspoons vanilla sugar

1 medium-sized egg

4.5 dl wheat flour

1 teaspoon baking powder

1 pinch of salt

150-200 g coarsely chopped white chocolate

60 g fresh raspberries

Do this:

Start by making the cheesecake filling. Whip the cream cheese creamy in a bowl using a fork. Add icing sugar and vanilla sugar and mix gently to a smooth batter. If you mix too hard or too much, the batter will become too loose. Place the bowl in the refrigerator.

Chop the white chocolate.

Whisk together butter, powdered sugar, syrup and vanilla sugar to a fluffy batter.

Add the egg while still whisking.

In a separate bowl, mix carefully wheat flour, baking powder and salt.

Add the dry ingredients to the buttermilk and gently mix with the slicing pot to form a smooth and sticky dough.

Finally, add coarsely chopped chocolate (save some to garnish) and fresh raspberries divided into pieces and mix gently until evenly distributed in the dough.

Leave the dough in the refrigerator for at least 30 minutes before making cakes.

Set the oven to 175 degrees (upper and lower heat).

Divide the dough into 9 equal parts. Flatten each portion and click a tablespoon of cheesecake filling in the middle, fold over the edges and gently pinch it to a ball.

Place the cookies on plates with baking sheet paper (properly spaced as they flow out).

Bake the cookies in the bottom of the oven for about 10 minutes. They should only have been baked at the edges and still be soft in the middle.

Decorate the cookies with more chocolate while they are still warm and then leave the cookies on the plates until they have cooled completely.

Store in airtight container, dark and cool.