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
Whisk together bowl #1.
Whisk together bowl #2.
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.
Park the cookie dough in the fridge for as long as you can stand. At least an hour or two.
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.
Bake at 350 F for 8 or 9 minutes. Cool on the pan for a while before moving to a cooling rack.
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
Beat everything together until light and fluffy.