Cookie Two-step Steamdough Recipe
Chocolate chip cookie dough loaded with crushed Oreos for the ultimate mash-up. Two classics, one jar—rich, crunchy, and built for serious cookie lovers.
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Ingredients
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Base Cookie Dough
Mix-ins & Finish
Steaming/Assembly
Method
Base Cookie Dough
- 1
Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- 2
Add Egg and Vanilla
Add the egg and vanilla extract and beat until fully incorporated, about 30 seconds. Mixture should be smooth and slightly glossy.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed.
- 4
Mix Dry into Wet
With the mixer on low, gradually add the dry ingredients to the butter mixture and mix until just combined. Do not overmix — stop when no streaks of flour remain. If the dough seems excessively crumbly, add up to 1 tablespoon cold water to bring it together.
Mix-ins & Finish
- 5
Fold in Chocolate Chips
Using a spatula, fold 1 cup of the semisweet chocolate chips into the dough until distributed evenly.
- 6
Add Crushed Oreos
Gently fold the crushed Oreos into the dough, leaving some larger cookie chunks for texture. Aim for an even distribution without overworking the dough to keep chunks intact.
- 7
Reserve Chocolate for Topping
Reserve the remaining 1/2 cup semisweet chips to sprinkle on top of the shaped cookies just before steaming.
Steaming/Assembly
- 8
Prepare Steamer or Large Pot
Set up a steamer basket in a large pot with about 1–2 inches of simmering water. Make sure the water does not touch the bottom of the basket. Preheat water to a gentle simmer over medium heat.
- 9
Portion Dough
Generously grease or spray the parchment squares or small ramekin molds. Divide the dough into 8 equal portions (about 2 tablespoons each for compact, or larger if you prefer). Shape each portion into a tight disk or cylinder about 1/2–3/4 inch thick. Place each portion on its own parchment piece.
- 10
Top and Space
Place the shaped dough pieces into the steamer basket with parchment underneath, leaving about 1 inch between pieces for expansion. Sprinkle the reserved chocolate chips and a few small Oreo crumbs on top of each.
- 11
Steam the Cookies
Cover the pot with a tight-fitting lid and steam over low-to-medium simmer for 10–12 minutes. Steam time may vary slightly depending on thickness — cookies are done when they are set but still soft in the center. Avoid high heat to prevent soggy bottoms.
- 12
Cool and Set
Carefully lift the steamer basket and transfer the cookies (with parchment) to a wire rack. Let cool for 10–15 minutes; they will firm up as they cool but remain tender. If you prefer a slightly chewier interior, cool only 8–10 minutes; for firmer texture, cool 15–20 minutes.
- 13