Are you curious about the Tupperware mama Kelce brings to Travis and Jason’s football games? Well, the famous Donna Kelce Cookie Recipe is in! Like many others, I was curious about the NFL mom’s take on classic chocolate chip cookies. And if they’re good enough for NFL football players right before the Superbowl, they’re good enough for me.
Donna Kelce is the mother of NFL players Jason and Travis Kelce. She became known for baking cookies during the 2021-2022 NFL season and delivering them to her sons right before the Super Bowl, where her two sons faced off against one another in the game.
Recently, Mama Kelce took to the Today Show to make one more delivery – her famous cookie recipe! And while I can’t bring you the cookies in a cute little Tupperware with a blue lid as she does, I can share the recipe!
What You Need to Make this Recipe
- Butter: You will love the flavor of the melted sweet cream butter, especially combined with the brown sugar- giving the cookies an almost caramelized taste.
- Sugar: Sweeten the dough with brown and white sugar.
- Eggs: Include two eggs to bind the ingredients.
- Vanilla Extract: Flavor the batter with vanilla extract.
- Baking Soda: Add baking soda to the cookie dough mixture to help the cookies rise. Dissolve it in two tablespoons of warm water for even distribution.
- Flour: The base for the cookies is a combination of all-purpose flour and cake flour.
- Sea Salt: A bit of salt balances the sweetness of the cookies.
- Baking Powder: Stir baking powder into the cookie batter for soft, thick cookies.
- Cinnamon: Ground cinnamon isn’t a necessary ingredient, but it gives the cookies a cozy feel – a perfect mama’s touch, which makes sense for the one and only Donna Kelce cookie recipe to include it.
- Chocolate Chips: The combination of white and milk chocolate chips gives the cookies a rich, decadent flavor, and Mama Kelce swears by Ghirardelli.
Additions and Substitutions
- Include pecans in the Donna Kelce cookie recipe for textural variation. She says they are optional, so I left them out because of allergies, but reading online, it sounds like including chopped pecans breaks up the sweetness of the cookies in the best way.
How to Make the Donna Kelce Cookie Recipe
The full recipe with measurements is in the recipe card below.
Step 1: Melt butter in a microwave-safe bowl in 20-second increments. Remove the butter from the microwave, pour it into a mixing bowl, and let it sit for 15 minutes.
Step 2: Stir in the brown and white sugar and mix for 4 minutes until it is smooth and creamy.
Step 3: Add the eggs one at a time and scrape down the sides of the bowl as you combine. Then, stir in the vanilla extract.
Step 4: Warm two tablespoons of water in the microwave and stir the baking soda into the water until it dissolves. Stir to combine and add it to the mixture. Set the wet batter aside.
Step 5: Whisk the all-purpose flour, cake flour, sea salt, baking powder, and ground cinnamon in a separate mixing bowl.
Step 6: Slowly add the dry ingredients to the bowl with the wet ingredients, ½ a cup at a time, combine, and scrape down the sides of the bowl.
Step 7: Fold the white and milk chocolate chips into the batter, cover, and refrigerate for at least 3 hours, but overnight is best.
Step 8: Remove the batter from the refrigerator 30 minutes before baking to bring the mixture to room temperature. Then, preheat the oven to 350℉ (175℃) and line a rimmed baking sheet with parchment paper.
Step 9: Scoop the dough onto a baking sheet using an ice cream scoop, leaving 2 inches between the scoops. Top the cookies with more chocolate chips and bake for 10-12 minutes.
Expert Tips
- Spoon and level the flour into the measuring cups for baking accuracy.
- For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs.
- Be careful not to over-mix the batter; too much stirring will cause those cookies to collapse when they bake.
- Because the Donna Kelce cookie recipe begins with melted butter, unlike other cookie recipes, the dough requires at least 3 hours of chilling to prevent the cookies from spreading in the oven. The first couple of times I baked the cookies, I noticed more spreading when I didn’t take the time to chill the dough.
- While the cookies are still warm, use a drinking glass or biscuit cutter to reform the cookies into a round shape for perfect-looking cookies.
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What to Do With the Leftovers
- Refrigerate – Store the leftover cookies in the refrigerator for 2-3 weeks if you can make them last that long.
- Freeze – Let the cookies cool, then transfer them to a freezer-safe container or bag. Cookies freeze for 8-12 months.
More Cookie Recipes:
Donna Kelce Cookie Recipe
- Microwave-Safe Bowl
- 1½ cups sweet cream butter, unsalted and melted
- 1½ cup brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda, (dissolved in 2 tablespoons of warm water)
- 2 cup all purpose flour
- 1 cup cake flour
- 1½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- Melt butter in a microwave-safe bowl in 20-second increments. Remove the butter from the microwave, pour it into a mixing bowl, and let it sit for 15 minutes.
- Stir in the brown and white sugar and mix for 4 minutes until it is smooth and creamy.
- Add the eggs one at a time and scrape down the sides of the bowl as you combine. Then, stir in the vanilla extract.
- Warm two tablespoons of water in the microwave and stir the baking soda into the water until it dissolves. Stir to combine and add it to the mixture. Set the wet batter aside.
- Whisk the all-purpose flour, cake flour, sea salt, baking powder, and ground cinnamon in a separate mixing bowl.
- Slowly add the dry ingredients to the bowl with the wet ingredients, ½ a cup at a time, combine, and scrape down the sides of the bowl.
- Fold the white and milk chocolate chips into the batter, cover, and refrigerate for at least 3 hours, but overnight is best.
- Remove the batter from the refrigerator 30 minutes before baking to bring the mixture to room temperature. Then, preheat the oven to 350℉ (175℃) and line a rimmed baking sheet with parchment paper.
- Scoop the dough onto a baking sheet using an ice cream scoop, leaving 2 inches between the scoops. Top the cookies with more chocolate chips and bake for 10-12 minutes.
- Spoon and level the flour into the measuring cups for baking accuracy.
- For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs.
- Be careful not to over-mix the batter; too much stirring will cause those cookies to collapse when they bake.
- Because this recipe begins with melted butter, unlike other cookie recipes, the dough requires at least 3 hours of chilling to prevent the cookies from spreading in the oven. The first couple of times I baked the cookies, I noticed more spreading when I didn’t take the time to chill the dough.
- While the cookies are still warm, use a drinking glass or biscuit cutter to reform the cookies into a round shape for perfect-looking cookies.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.