Easy Cookies & Cream Polvoron Recipe
I. Introduction
A modern take on the classic crumbly Spanish-Filipino shortbread, infused with crushed chocolate cookies. This Easy Cookies & Cream Polvoron Recipe offers a delightful twist on the traditional buttery, crumbly treat by adding the familiar flavor of chocolate cookies for a contemporary twist.
II. Ingredients
- 4 cups all-purpose flour
- 1 cup powdered milk
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup crushed Oreo cookies or chocolate sandwich cookies
- 1/4 cup evaporated milk (as needed)
- 1 tsp vanilla extract
- 1/2 tsp salt
III. Equipment
- Mixing bowl
- Stand mixer or electric hand mixer
- 9×13 inch baking pan
- Parchment paper or butter for greasing
- Sharp knife for cutting
IV. Instructions
- Grease a 9×13 inch baking pan and set aside.
- In a large bowl, combine flour, powdered milk, and salt.
- Using an electric mixer, cream together softened butter and sugar until light and fluffy.
- Add vanilla extract to the butter mixture.
- Gradually add the flour mixture to the butter mixture, mixing until combined.
- Fold in the crushed cookies until evenly distributed.
- Add evaporated milk a tablespoon at a time if the dough is too dry.
- Press the mixture firmly into the prepared pan.
- Bake at 350°F for 20-25 minutes or until edges are lightly golden.
- Cool completely in the pan before cutting into squares.
V. Tips
Chill mixture before molding for easier handling; wrap individually in colorful paper. For best results, make sure the butter is softened but not melted. The polvoron should be crumbly but hold together when pressed. If the mixture seems too dry, add more evaporated milk one tablespoon at a time. Store in an airtight container between layers of parchment paper.
VI. Serving
As a holiday gift or merienda treat. These bite-sized treats are perfect for special occasions like fiestas or as a special snack with coffee or tea. They’re also popular during Christmas season when wrapped in colorful cellophane and tied with ribbons.
VII. Storage
Keeps 2-3 weeks in an airtight container at room temperature. Store between layers of parchment paper to prevent sticking. The cookies & cream polvoron will stay fresh longer in a drier environment. They can also be frozen for up to 3 months, though the texture may change slightly. Thaw at room temperature before serving.
