Name: Melt-in-Your-Mouth Peruvian Cookie with Manjar Blanco Bliss
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups self-raising flour; 1 cup cornstarch; 0.5 cups unsalted butter (at room temperature); 0.5 cups sugar; 4 large egg yolks; 1 teaspoon vanilla extract (optional); 1 cup manjar blanco (store-bought recommended); 1 tablespoon fresh aniseed (optional); 0.5 cups powdered sugar (for dusting)

As I sat in a cozy Peruvian café, a plate of warm alfajores caught my eye. These delightful cookies, made from buttery goodness and generously filled with manjar blanco, instantly whisked me away to the vibrant streets of Peru. The Classic Peruvian Alfajores with Manjar Blanco are not only a testament to rich culinary traditions but also a quick and satisfying way to indulge in homemade sweetness. With just 50 minutes of your time, you can create these melt-in-your-mouth treats that are perfect for sharing or savoring alone. Plus, they’re a wonderful alternative to store-bought sweets, allowing you to impress family and friends with your baking skills. Curious about how to make these irresistible cookies? Let’s dive into the recipe!

Why Choose Peruvian Alfajores?

Melt-in-your-mouth bliss: These Peruvian cookies are a dream come true with their delicate texture and rich, creamy filling of manjar blanco.

Quick and easy: With a total prep time of just 50 minutes, these alfajores require minimal effort and are perfect for any home baker.

Versatile options: Feel free to experiment with different fillings like chocolate ganache or fruit preserves, catering to a variety of taste preferences.

Cultural richness: Bringing a taste of Peru into your kitchen, these cookies embody a blend of historical flavors and culinary traditions.

Crowd-pleaser: Perfect for gatherings or cozy afternoons, serve them alongside coffee or tea, just like in a traditional café. If you love cookies, check out my Smore Cookies Gooey or Baked Apple Fritters for more delightful treats!

Peruvian Cookie with Manjar Blanco Ingredients

Get ready to make these delightful Peruvian cookies that promise a burst of flavor!

For the Cookies

Self-Raising Flour – Provides structure for the cookies without needing additional leavening agents.
Cornstarch – Ensures a tender, melt-in-your-mouth texture.
Unsalted Butter – Adds richness and moisture; remember to use it at room temperature for easier mixing.
Sugar – Contributes sweetness to the dough, making every bite scrumptious.
Egg Yolks – Adds richness and helps bind the dough together, giving it a perfect consistency.
Vanilla Extract (Optional) – Enhances the overall flavor with a delightful aroma.

For the Filling

Manjar Blanco – The star filling; a creamy caramel-like substance that elevates the cookie experience. Store-bought is a convenient choice!
Fresh Aniseed (Optional) – Introduces a subtle aromatic flavor that complements the sweetness of the cookies.

For Topping

Powdered Sugar – Used for dusting over the cookies, adding a sweet finish perfect for presentation.

Embrace the joy of baking with these classic Peruvian cookies filled with manjar blanco—an irresistible treat you won’t want to miss!

Step‑by‑Step Instructions for Classic Peruvian Alfajores with Manjar Blanco

Step 1: Prepare the Dough
In a mixing bowl, cream together ½ cup unsalted butter with ½ cup sugar and optionally 1 teaspoon of vanilla extract. Beat until the mixture is smooth and light in color, about 3-4 minutes. Then, incorporate the 4 egg yolks one at a time, mixing well after each addition until fully combined, creating a rich and creamy base for your Peruvian cookie dough.

Step 2: Mix the Dry Ingredients
In a separate bowl, sift together 2 cups of self-raising flour and 1 cup of cornstarch, mixing well to ensure even distribution. If desired, add a tablespoon of fresh aniseed for a lovely hint of flavor. This dry mix will provide the necessary structure and tenderness, which will enhance the delightful melt-in-your-mouth texture of the alfajores.

Step 3: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the creamy butter mixture, stirring gently with a wooden spoon until a uniform dough forms. Once combined, the dough should be soft and slightly sticky. Shape it into a ball, wrap it in plastic wrap, and chill in the refrigerator for 10 minutes to firm up, making it easier to handle later.

Step 4: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ½ inch thickness. Using a cookie cutter, cut out circles (about 3 inches wide) and place them on a baking tray lined with parchment paper, ensuring to leave space between each cookie for expansion during baking.

Step 5: Bake the Cookies
Once your oven is heated, bake the cookies for about 20 minutes or until they turn lightly golden on the edges. Keep a close eye on them, as you want them to maintain a pale color for that perfect delicate look. After baking, allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely—this will prevent breakage.

Step 6: Assemble the Alfajores
Once your cookies have cooled completely, spread a generous layer of manjar blanco (the creamy caramel filling) on the flat side of half of the cookies. Place another cookie on top to create a sandwich. For the finishing touch, dust the assembled alfajores with powdered sugar, giving them an elegant and sweet final appearance before serving your delightful classic Peruvian cookies with manjar blanco.

How to Store and Freeze Peruvian Cookie with Manjar Blanco

Airtight Container: Store the assembled alfajores in an airtight container at room temperature for up to 7 days to keep them fresh and soft.

Freezer: For longer storage, freeze the cookies without the filling for up to 3 months. Wrap individual cookies tightly in plastic wrap and place them in a freezer bag.

Thawing: When ready to enjoy, thaw cookies at room temperature for about 30 minutes before filling them with manjar blanco. This method ensures the best texture for your Peruvian cookie treats.

Reassembly Tip: After freezing, always dust with powdered sugar before serving. It not only enhances presentation but also adds that delightful final touch!

Peruvian Cookie with Manjar Blanco Variations

Get creative with your alfajores and explore delightful twists that cater to every palate!

Chocolate Filling: Swap manjar blanco for chocolate ganache to satisfy chocolate lovers. This decadent choice adds a rich flavor that brings a delightful surprise with every bite.
Coconut Crunch: Substitute half the butter with coconut oil and include shredded coconut in the dough. This option gives your cookies a tropical flair and a delightful chewiness.
Nutty Alternative: Use almond flour instead of cornstarch for a nutty flavor and unique texture. Note that this may slightly alter the crumbliness, but the taste is absolutely worth it!
Spicy Kick: Add a pinch of cayenne or chili powder to the dough for a surprising heat. The combination of sweet and spicy creates an exciting flavor profile that will leave your guests guessing.
Fruit Preserves: Instead of manjar blanco, fill the cookies with fruit preserves like raspberry or apricot. This refreshing alternative adds a fruity zing, perfect for those who love a balance of sweet and tart.
Citrus Zest: Incorporate lemon or orange zest into your dough to enhance the flavor with some zing. This little addition brightens the cookies, making them incredibly refreshing.
Dairy-Free Option: Replace butter with a vegan butter substitute and use coconut cream for the filling. This variation ensures everyone can enjoy these treats without missing out on the deliciousness.
Herbal Twist: For a unique flavor, add 1-2 teaspoons of chopped fresh mint or rosemary into your dough. This unexpected herbaceous note will create a memorable and fragrant experience.

These variations not only keep things interesting but also personalize each batch to fit your loved ones’ preferences. For more delightful treats, check out my Snickerdoodle Mug Cookie or Msmen Filled with Chicken for inspiration!

What to Serve with Classic Peruvian Alfajores with Manjar Blanco

Imagine a delightful afternoon where sweet treats meet comforting beverages, all set against a backdrop of laughter and conversation.

Rich Hot Chocolate: A thick, creamy cup of hot chocolate enhances the sweetness of alfajores, making each bite feel indulgent.
Fresh Berries: Bright, tart berries like raspberries or strawberries provide a refreshing contrast to the sweetness of the cookies, balancing the flavors beautifully.
Chai Tea: The fragrant warmth of spiced chai tea pairs perfectly, complementing the creamy filling with its aromatic spices.
Vanilla Ice Cream: Serving alfajores with a scoop of vanilla ice cream adds a delightful cold creaminess, making it a blissful dessert choice.
Mint Tea: A soothing cup of mint tea brings a lightness to the richness of the manjar blanco, enhancing your dessert experience.
Coconut Macaroons: These chewy, coconut treats offer a different texture while echoing the sweetness of the alfajores, perfect for lovers of sweets.
Wine Pairing: A light, sweet Riesling can accentuate the delectable filling, enhancing the overall dessert experience during festive occasions.
Lemon Sorbet: The refreshing citrus notes of lemon sorbet create a palate-cleansing sensation, making it a surprising yet delightful pairing.
Almond Biscotti: Crunchy almond biscotti serve as a wonderful contrast to the soft, lush cookies, adding an elegant touch to your dessert platter.

Make Ahead Options

These Classic Peruvian Alfajores with Manjar Blanco are perfect for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance by mixing the wet and dry ingredients, shaping it into a ball, and storing it wrapped in plastic wrap in the refrigerator. This helps the flavors meld beautifully while keeping the dough fresh. Additionally, you can bake the cookies in advance and store them in an airtight container for up to 3 days; just ensure they cool completely to maintain their delicate texture. When you’re ready to serve, simply fill them with manjar blanco and dust with powdered sugar for delightful, melt-in-your-mouth treats that are just as delicious as if made fresh!

Expert Tips for Peruvian Cookie Perfection

Room Temperature Butter: Ensure your unsalted butter is at room temperature for easy mixing. Cold butter can lead to a dense texture instead of the desired melt-in-your-mouth feel.
Avoid Sticky Dough: If your dough becomes too sticky while mixing, lightly dust it with flour. This prevents difficult handling and ensures uniform cookie shapes.
Chill the Dough: Don’t skip the chilling step! Chilling the dough for 10 minutes makes it easier to roll and cut, contributing to the overall texture of your Peruvian cookie with manjar blanco.
Cool Completely: Allow baked cookies to cool entirely on a wire rack before assembling. This step is crucial to prevent breakage and maintain a lovely sandwich structure.
Sift Dry Ingredients: Sifting your self-raising flour and cornstarch is essential for even distribution, helping achieve that coveted delicate texture in your alfajores.

Peruvian Cookie with Manjar Blanco Recipe FAQs

How do I choose ripe ingredients for this recipe?
Absolutely! For the best flavor, make sure your unsalted butter is soft at room temperature and not too hard or melted. Fresh egg yolks should be bright and free from any off odors. When using optional ingredients like fresh aniseed, look for firm seeds that have a strong aromatic scent and are free of dark spots.

How long can I store leftover alfajores?
Very! Store your assembled Peruvian cookies with manjar blanco in an airtight container at room temperature. They’ll stay fresh and delightful for up to 7 days. Make sure to keep them out of direct sunlight to preserve their texture and flavor!

Can I freeze the alfajores?
Definitely! To freeze your Peruvian cookies, I recommend doing so without the filling. Wrap each cookie tightly in plastic wrap, then place them in a freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature for about 30 minutes before filling with manjar blanco.

What should I do if my dough is too sticky?
No worries! If you find your cookie dough is sticking to your hands or the rolling surface, lightly dust it with a little extra flour. Just be careful not to add too much; a teaspoon at a time is best to maintain that melt-in-your-mouth texture.

Are there any dietary considerations I should keep in mind?
Absolutely! While these cookies are a delightful treat, they do contain gluten and dairy, which can be issues for those with certain allergies. If making for someone with dietary restrictions, consider alternatives such as gluten-free flour blends or dairy substitutes like coconut or almond cream for the filling.

How do I prevent my alfajores from breaking during assembly?
Great question! To ensure your cookies don’t break apart, it’s crucial to allow them to cool completely on a wire rack after baking. This helps firm them up. Also, when spreading manjar blanco, use a gentle touch and avoid applying too much pressure when sandwiching them together. Enjoy crafting these delightful cookies!