Happy New Year! These cookies, like a lot of the things I’ve not tried to make before, took three different attempts, but I finally think they are the best they will ever be. The one lesson that seems counterintuitive is to make sure you do NOT add the cream centers of each Oreo cookie to this. They get all clumpy and gummy, which detracts from the smooth, powdery, melty goodness that you are trying to achieve. Even without the cream part, they still taste like Oreo cookies, but in polvoron form.

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oreo cookies and cream polvorones (about 4 dozen small cookies or 30  larger ones) (Recipe based on this)

ingredients

2 cups all-purpose flour

2 cup milk powder (I used malted milk powder because that’s what I had on hand, but any milk powder would do.)

2/3 cup granulated sugar (I used caster sugar, which is finer)

1/4 teaspoon fine salt (only add if using unsalted butter)

5 ounces oreo cookies (just the chocolate cookies without the white part), finely crushed or processed

8 ounces unsalted butter, browned, lukewarm (can use regular melted butter without browning)

method

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Remove the white center filling of the cookies and grind or process the chocolate wafers only until you have 5 ounces worth of just the chocolate wafers in powder form. I used about 3/4 of a 10 ounce package of Oreo thins, because they are easier to grind to a powder.

Spread the flour out all over the entire surface of the parchment paper on the baking sheet and bake in the oven for 10 minutes until slightly tanned in color. Stir to get whiter flour underneath to be on top of the toasted flour and place back into the oven for another 10 minutes.

In a medium to large bowl, combine the milk powder, sugar, salt and the finely crushed chocolate cookies and stir with a whisk several times to get all the ingredients mixed together.

When flour is toasted, pour directly into bowl with the rest of the ingredients and continue to stir with a whisk until the flour is mixed in well. (It doesn’t need to be cooled before being used.)

Finally, pour the melted but cooled brown butter to the mixture and stir with a spatula until all the dry ingredients are moistened by the butter. The mixture will look like wet sand and will clump up when pressed together.

Using a mold, carefully make polvoron and place each on a baking sheet. When done, place in the freezer for 2 hours, then wrap in cellophane or paper wrapper squares that are at least 5 times the diameter of a single polvoron.

Feel free to explore making other kinds of cookies by adding extra ingredients, such as chopped almonds with a little almond extract in the butter, ube powder, or matcha green tea powder, ground cinnamon or pumpkin spice.

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