M&m® Steamdough Recipe

Cream butter and sugars

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Add egg and vanilla

Add the large egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, scraping down the bowl once to ensure even mixing.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch until evenly combined.

Form dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain. If the dough seems too stiff or crumbly, add up to 1 teaspoon milk and mix briefly. Fold in 1 1/4 cups M&M's by hand with a spatula, reserving a few to press on top of the dough rounds before steaming.

Shape dough rounds

Divide the dough into 6 equal portions (about 3 tablespoons each). Roll each portion into a ball and gently flatten to 1/2"–3/4" thick rounds. Place each round onto a parchment paper round or silicone liner, leaving room between them for a slight rise.

Top with M&M's

Press 4–6 reserved M&M's into the tops of each dough round to create an attractive finish and ensure colorful pieces are visible after steaming.

Prepare steamer

Pour 2 cups of water into a steamer or a wide pot fitted with a steamer basket. Bring the water to a gentle simmer over medium heat.

Steam the dough

Place the dough rounds (on their parchment or liner) into the steamer basket in a single layer, cover, and steam for 10–12 minutes. Check at 10 minutes: the edges should be set and the centers slightly soft but not raw. Avoid over-steaming — cookies continue to set as they cool.

Cool and set

Carefully transfer the steamed cookie rounds (still on parchment) to a wire rack. Allow to cool for 10–15 minutes; they will firm up while retaining a tender, slightly cakey interior. Remove parchment before serving or serve directly from the parchment.

Serve warm or at room temperature. Store leftover SteamDough cookies in an airtight container at room temperature for up to 2 days; for longer storage, refrigerate up to 5 days and bring to room temperature before serving.