Donna Kelce’s Chocolate Chip Cookies Are the Swiftie-Approved Treat Everyone’s Raving About — Here’s The Recipe

Donna Kelce or “Mama Kelce,” might be famous for raising NFL stars and being a favorite of Taylor Swift fans (thanks, Travis!) but she’s got some serious kitchen skills too. Her chocolate chip cookies are a beloved family tradition — made from scratch, with a few special Kelce touches that take them to the next level. I’ve tried my fair share of chocolate chip cookie recipes, but let me tell you, if you’re looking to elevate your cookie game, this is the one. Here’s how to make Donna Kelce’s chocolate chip cookies for a game day, or any day!

What makes Donna Kelce’s chocolate chip cookies special?

Donna Kelce’s chocolate chip cookies have become as iconic as her NFL star sons. She told NBC Sports that she’s always brought these cookies to Jason and Travis Kelce’s football games, calling them “love from home.” Since then, her cookie recipe has gone viral. Fans of the Kelces, and a whole lot of Swifties, have flocked to social media to try these famous cookies for themselves. Watch this TikTok video below to see the results:

@recipebytinko

Donna Kelce’s Best Choc. Chip Cookies Ingredients: 1 1/2 cups sweet cream butter (See Kelly’s Notes) ▢1 1/2 cups packed light brown sugar ▢1 cup white sugar ▢1 large egg, plus 1 large egg yolk ▢1 Tablespoon vanilla extract ▢1 teaspoon baking soda (dissolved in 2 Tablespoons hot water) ▢2 cups all-purpose flour ▢1 cup cake or pastry flour ▢1 teaspoon baking powder ▢1 teaspoon ground cinnamon ▢1 1/2 teaspoons kosher salt ▢1 cup Ghirardelli milk chocolate chips ▢1 cup Ghirardelli white chocolate chips ▢1 cup pecans, roughly chopped (optional) Instructions: powder, cinnamon and salt. Add the flour in 1/2-cup increments to the stand mixer and beat just until combined. Stir in the chocolate chips and pecans (optional). Cover the bowl and refrigerate the dough for a minimum of 3 hours but ideally overnight. (See Kelly’s Notes.) When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop 1 1/2-tablespoon mounds of the dough onto the baking sheets, spacing each mound at least 3 inches apart. Bake the cookies until golden brown and the centers are still not fully set, 12 to 15 minutes. Remove the cookies from the oven and let them cool completely on the baking sheets before serving. #Baking #bakingfails #Baking101 #BakingTips #BakingTutorial #BakingInspiration #BakingWithLove #BakingLife #BakingCommunity #BakingFun #BakingTime #BakingGoals #BakingFails #BakingChallenge #BakingHacks

♬ original sound – TinkoStars

So, what makes them special? Donna’s recipe includes a few distinct steps that set these cookies apart. First, she melts the butter in the microwave instead of creaming it with sugar. This gives the cookies a richer, chewier texture. She also adds a pinch of cinnamon for a subtle warmth. Finally, Donna uses two types of flour (all-purpose and cake flour) creating a cookie with the perfect balance of softness and structure.

3 tips for making Donna Kelce’s chocolate chip cookies

If you’re ready to whip up your own batch, I’ve got a few tips to help you get them just right:

1. Dissolve the baking soda.

Donna’s recipe calls for dissolving the baking soda in hot water before mixing it into the dough. This helps the baking soda distribute more evenly throughout the dough, ensuring a good rise and chewy texture.

2. Chill the dough.

Chilling the dough for at least three hours (or even overnight) allows the flavors to meld and the dough to firm up. This results in cookies that are thicker, chewier and have that perfect crinkled top.

3. Use the right chocolate chips.

Donna recommends using a mix of milk and white chocolate chips — specifically Ghirardelli. The combination gives the cookies a deliciously rich and creamy taste.

Donna Kelce’s chocolate chip cookie recipe

These cookies will keep at room temperature for about three to five days in an airtight container.

Ingredients:

• 1½ cups butter
• 1½ cups packed light brown sugar
• 1 cup white sugar
• 1 large egg + 1 egg yolk
• 1 Tbs. vanilla extract
• 1 tsp. baking soda, dissolved in 2 Tbs. of hot water to activate (microwave water first, then stir in baking soda to dissolve)
• 2 cups all purpose flour
• 1 cup cake flour (or pastry flour)
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1½ tsp. salt
• 1 cup white chocolate chips
• 1 cup milk chocolate chips
• 1 cup pecans (optional)

Directions:

• Total Time: About 1 hour, plus chilling
• Yield: 6 to 7 cookies

1. Melt butter in the microwave. Pour into a bowl or stand mixer and let cool 15 to 20 minutes.
2. Add brown and white sugar to the bowl and mix for four minutes. Add eggs, one at time. Then add vanilla and mix. Add dissolved baking soda.
3. In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon and salt, and mix. Slow add the dry ingredients to the wet ingredients ½ cup at a time. Add the chocolate chips and pecans, if using. Then chill the dough for at least 3 hours or more.
4. Preheat the oven to 350°F, then line a baking sheet. Let the dough come to room temperature, then scoop into balls, leaving 2 inches between cookies.
5. Bake for 10 to 15 minutes, or until lightly golden around edges. The top should bounce back when touched. Remove and cool before enjoying.

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