Fudgy. Minty. Creamy. Melts in your mouth, not in your hand. Or cone.
Medium Bowl #1
2 1/4 cups [255 grams] powdered sugar
1 cup [85 grams] good cocoa powder
1/2 teaspoon salt
Medium Bowl #2
3 egg whites
1 tablespoon vanilla extract
On the sidelines:
Bag [227 grams] of mint chocolate candies
Vanilla bean cream, recipe below
1
Whisk together bowl #1.
2
Whisk together bowl #2.
3
Add bowl #2 to bowl #1 and stir until well mixed. Fold in the mint chocolate candies. The dough will be much looser than typical cookie dough due to the lack of flour. That's totally fine.
4
Park the cookie dough in the fridge for as long as you can stand. At least an hour or two.
5
Preheat the oven to 350 F. Line a baking sheet with parchment and lightly grease. Using a small cookie scoop, portion the dough onto the prepared sheet pan and leave a good amount of room for the cookie to spread.
6
Bake at 350 F for 8 or 9 minutes. Cool on the pan for a while before moving to a cooling rack.
7
Spoon or pipe the vanilla bean cream on the bottom of a cookie and top with another. Dust with powdered sugar.
Vanilla Bean Cream
In a large bowl:
1 large container marshmallow fluff
3 sticks butter, softened
2/3 cup powdered sugar
2 tsp vanilla bean paste
2 pinches salt
1
Beat everything together until light and fluffy.