Cookies and Cream Polvoron Recipe

Cookies and Cream Polvoron

Course Dessert, Snack
Cuisine Modern Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 large polvoron
Author Connie Veneracion


  • 3/4 cup all-purpose flour
  • 3/4 cup powdered full cream milk plus two tablespoons
  • 1/4 cup superfine white sugar
  • 3/4 cup finely crushed Oreo cookies (including the creamy centers) using a food processor is recommended
  • 2 tablespoons cocoa powder
  • 1 pinch salt
  • 1/3 cup melted butter


  • Toast the flour in an oil-free pan until lightly browned and nutty in aroma. Cool completely.
  • When cool, stir together the flour, milk, sugar, crushed Oreo cookies, cocoa powder and salt in a bowl.
  • Pour in the melted butter and mix until well-blended.
  • Fill the mold with the mixture. Use the back of a spoon to press the mixture into the mold to make sure it is firmly packed.
  • Push the mold handle to release the polvoron.
  • Repeat for the rest of the mixture.
  • Arrange the cookies and cream polvoron in a single layer in a container. Cover and chill.
  • Optionally, wrap individually when well chilled and firm enough to handle without crumbling.


Polvoron has milk and butter, so, it is best to keep them refrigerated.