Mint Chocolate Chip Milkshake Cookies


Fudgy. Minty. Creamy. Melts in your mouth, not in your hand. Or cone.


 

Bowl #1

2 1/4 cups [255 grams] powdered sugar

1 cup [85 grams] good cocoa powder

1/2 teaspoon salt

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.


#cake #chocolate #mint #cookie