In a medium bowl, beat the margarine, tahini, granulated sugar, and light brown sugar on medium speed for two to three minutes, until light and creamy. Scrape down the sides and add the egg, egg yolk, and vanilla extract. Mix for one more minute, scraping the sides of the bowl again.

In a small bowl, whisk together the flour, baking soda, and salt.

With the mixer on low speed, add the flour mixture and mix until just combined. Add the chocolate chips and mix briefly to distribute. Do not overmix. Cover the dough and refrigerate for one hour.

Use a small ice cream scoop (or scoop two tablespoons of dough per cookie) and roll into balls. Press down to form flat rounds. Press a mousse chocolate “bubble” into the center of half the cookies and press four to six mini marshmallows into the center of the other half of the cookies. Pair them up and roll together into balls so that each cookie has chocolate and marshmallows inside.

Add the crushed cones to a shallow dish and roll the filled cookies to coat well. Place in a single layer in a wide container and freeze overnight.

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and place it in the oven to preheat (this makes the cookies crispier on the bottom).

Place about five cookies on the baking sheet, leaving three inches between them. Leave the remaining cookies in the freezer until ready to bake.

Bake for 20 to 22 minutes, until the outside is golden and the inside is still a bit soft.