Mama Kelce's Chocolate Chip Cookies Recipe

These viral Donna Kelce’s cookies are seriously the best chocolate chip cookies that I have ever had! These cookies have that perfect soft, chewy texture with just a slight crisp around the edges. To make them even better, they're filled with two kinds of chocolate, and chopped pecans for the perfect balance of sweet and nutty flavors. Trust me, after you take just one bite, you'll never want to make any other cookies again! 

Viral Donna Kelce Cookie Recipe

Travis Kelce and Taylor Swift took the world by storm last year, and if you watched any Kansas City Chiefs football games, then you probably saw Taylor Swift and mama Kelce high-fiving in their suite.

After gaining popularity in the media, Mama Kelce shared her famous chocolate chip cookie recipe that she would make for her boys, Travis and Jason Kelce. The recipe went viral on TikTok, and seeing how delicious the cookies looked, I had to make them! 

Well, I'm so happy I did because these cookies are AMAZING! The blend of white and milk chocolate with pecans adds richness, while the touch of cinnamon gives a subtle warm flavor that ties everything together. They're perfectly soft and chewy too with slightly crisp edges, which I love. 

What I love most about this recipe is the versatility. You can easily swap out the nuts for something else, like walnuts or almonds, or mix up the types of chocolate depending on what you have in your pantry. Every time I make these cookies, they turn out perfectly soft and delicious, and they’ve quickly become a family favorite.

Ingredients

Something else I love about Donna Kelce's chocolate chip cookies is they're made with all the ingredients you'd use for normal chocolate chip cookies, with a few special ones that make them so good!

Here’s what you’ll need to make Donna Kelce’s cookies:

• 1 ½ cups unsalted butter (3 sticks)
• 1 ½ cups packed brown sugar
• 1 cup white sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 2 tablespoon hot water
• 2 cups all-purpose flour
• 1 cup cake or pastry flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup white chocolate chips/chunks
• 1 cup milk chocolate
• 1 cup chopped pecans

How to Make Donna Kelce’s Chocolate Chip Cookies

Step 1: Prepare the Wet Ingredients

To start, melt the butter in a microwave-safe bowl in 20-second intervals. It will need to cool for 15-20 minutes, so I usually do this before getting out the rest of the ingredients.

Next, add both sugars to the cooled butter and beat with an electric hand mixer for 2-3 minutes until creamy.

Once smooth, add the egg, egg yolk, and vanilla extract, and mix again until the ingredients are well combined.

Step Two: Mix the Dry Ingredients

In a separate bowl, combine the all-purpose flour, cake flour, cinnamon, and salt.

Then in a small bowl, dissolve the baking soda in two tablespoons of hot water and add it to the wet ingredients.

Now gradually mix the dry ingredients into the wet ingredients, stirring until just combined. You should have a dough that looks like the picture below.

Step 3: Add Chocolate and Nuts

Now that the dough is ready, gently fold in the white chocolate, milk chocolate, and chopped pecans using a rubber spatula or wooden spoon.

Cover the dough with plastic wrap and refrigerate it for at least 3 hours or up to 24 hours. I always prepare the dough the day before I am going

Step 4: Bake the Cookies

When the dough is almost done chilling, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.

I suggest using a cookie scoop to portion out the dough, placing the scoops about an inch apart on the baking sheet.

Bake the cookies for 10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack.

How to Store Leftover Cookies

If you have any left (I never do if I'm serving the cookies at a party), store the cookies in an airtight container at room temperature for up to 5 days.

If you want to keep them longer, freeze the baked cookies in an airtight container for up to 3 months. To enjoy them later, just let them thaw at room temperature or reheat them in the microwave for a few seconds.

Expert Tips To Make The Best Chocolate Chip Cookies

• Chill the cookie dough before baking: Don’t skip the chilling step! Letting the dough chill in the fridge for at least 3 hours (or even overnight) is what gives the cookies their incredibly thick, chewy texture.
• Melt the butter: Most cookie recipes use room-temperature butter, but Donna's secret tip is melting the butter first before mixing it with the sugars. This prevents the cookies from spreading too much during baking.
• Don’t overbake the cookies: To get soft and chewy cookies with crispy edges, you'll want to take them out of the oven as soon as they're lightly golden around the edges. It's important to note they will continue to bake on the baking sheet as they cool.
• Use a cookie scoop: For evenly sized cookies, use a tablespoon-sized or two tablespoon-sized cookie scoop to portion out the dough. An ice cream scoop works great too!

FAQs About Mama Kelce’s Chocolate Chip Cookie Recipe

Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. I suggest scooping the dough into balls and freezing them on a baking sheet, then transferring the frozen dough balls to a freezer bag. You can then bake the frozen dough, adding a few extra minutes to the baking time.

Can I use different types of chocolate?

Absolutely! You can swap the white and milk chocolate chips for dark chocolate, semi-sweet chocolate chips, or even caramel chips for a different flavor. If you love chocolate, try using chocolate chunks instead of chips.

More Delicious Cookie Recipes

If you’re looking for more cookie recipes to make next, check out these popular recipes on the blog:

• Chocolate Chip Cookies without Brown Sugar
• Pumpkin Cookies with Cream Cheese Frosting
• White Chocolate Macadamia Nut Cookies
• Small Batch Sugar Cookies