Get ready to bake the cookies that fuel champions! Made famous by the beloved Donna Kelce, this recipe is for more than just a classic chocolate chip cookie—it’s a warm, comforting hug in every bite, with a special secret ingredient that sets it apart. Imagine a perfectly soft and chewy cookie, loaded with melty chocolate chips and toasted pecans, with a surprising, subtle warmth from a hint of cinnamon. It’s the ultimate game day treat, a bake sale superstar, and the perfect cookie to share with the people you love.
Prep Time: 15 mins
Total Time: 40 mins (includes 15 mins chilling time)
Servings: About 3 dozen cookies
Ingredients:
For Mama Kelce’s Cookies:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped pecans lightly toasted
Instructions:
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the Good Stuff: Using a spatula, fold in the semisweet chocolate chips, white chocolate chips, and toasted pecans until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 15-30 minutes. This step is optional but highly recommended to prevent the cookies from spreading too much.
- Preheat and Prepare: While the dough chills, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
- The Cinnamon Secret: The teaspoon of cinnamon is the signature “Mama Kelce” touch! It adds a subtle warmth that complements the chocolate and pecans beautifully without being overpowering.
- Toasting Pecans: To lightly toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant. This simple step deepens their nutty flavor.
- Don’t Overbake: For that perfectly soft and chewy texture, pull the cookies from the oven when the centers still look slightly underdone. They will continue to set on the hot baking sheet.
- Room Temperature Ingredients: Using softened butter and room temperature eggs is crucial. They mix together more evenly, creating a smoother dough and a more uniform cookie texture.
- Mix-In Variations: While this is the classic combo, feel free to use all semisweet chocolate chips or swap the pecans for walnuts if you prefer.
There you have it—the legendary cookies straight from Mama Kelce’s kitchen! You can see why this warm, chewy cookie with its special cinnamon twist is the go-to treat for champions. We hope they bring a little extra comfort and joy to your home. Happy baking!
Estimated Nutritional Information (per cookie)
Calories: 180; Fat: 10g (Saturated Fat: 5g); Carbohydrates: 21g; Sugar: 13g; Protein: 2g; Sodium: 85mg; Fiber: 1g;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
