Donna Kelce Cookie Recipe: Easy Homemade Chocolate Chip Delight

This easy recipe has gone viral for its irresistible combination of chewy centers, crispy edges, and a unique blend of flavors that set it apart from standard chocolate chip cookies. What makes the Donna Kelce cookie recipe so special? It’s loaded with white and milk chocolate chips, a hint of warming cinnamon, optional crunchy pecans, and a clever mix of flours for that perfect texture. Originating from Donna’s kitchen, these cookies became a sensation during football season, often baked for game days or family gatherings.

Whether you’re cheering for the Chiefs or Eagles, this homemade Donna Kelce cookie recipe is a touchdown for beginners and pros alike. No fancy equipment needed—just simple ingredients and a bit of chill time to let the magic happen. In this step-by-step guide, we’ll show you how to recreate the Donna Kelce cookie recipe at home, ensuring every batch is soft, flavorful, and utterly addictive.

Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 3 hours 45 minutes (including chill time) | Servings: 24-36 cookies

Ingredients for Donna Kelce Cookie Recipe

Step-by-Step Instructions for Donna Kelce Cookie Recipe

1. Prepare the Butter: Melt the 1 ½ cups of butter in a microwave-safe bowl in 20-second intervals until fully melted. Let it cool for 15-20 minutes to room temperature. This prevents curdling when mixed with eggs.
2. Mix Sugars and Butter: In a large mixing bowl or stand mixer, combine the cooled butter with 1 ½ cups brown sugar and 1 cup white sugar. Beat on medium speed for about 4 minutes until light and fluffy. Scrape down the sides as needed.
3. Add Eggs and Vanilla: Incorporate the egg, egg yolk, and 1 tablespoon vanilla extract one at a time, mixing for 30 seconds after each addition. Dissolve 1 teaspoon baking soda in 2 tablespoons hot water and add it to the mixture, beating until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup cake flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 ½ teaspoons salt.
5. Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients, ½ cup at a time, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
6. Add Mix-Ins: Using a spatula or wooden spoon, fold in 1 cup white chocolate chips, 1 cup milk chocolate chips, and 1 cup chopped pecans (if using). The dough will be thick and sticky.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or ideally overnight. This step is crucial for the signature chewy texture in the Donna Kelce cookie recipe.
8. Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1 ½ tablespoon mounds, spacing them 2-3 inches apart. Bake for 10-12 minutes for small cookies or 13-15 minutes for larger ones, until edges are golden but centers are soft.
9. Cool and Enjoy: Remove from oven and let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack. They firm up as they cool.

Cooking Tips for Perfect Donna Kelce Cookies

• Chill Thoroughly: Don’t skip the fridge time—it prevents spreading and enhances chewiness.
• Scoop and Chill Individually: For less spreading, scoop dough balls first, then chill on a tray before baking.
• Test Bake One: Oven temps vary; bake a single cookie to check timing.
• Use Quality Chocolate: Ghirardelli chips melt beautifully and elevate the flavor.
• Avoid Overbaking: Cookies should be soft in the center when removed—they’ll set as they cool.

Serving Ideas

Serve your homemade Donna Kelce cookie recipe warm with a glass of milk for a classic pairing. They’re perfect for game day parties, holiday platters, or as gifts in decorative tins. For a fun twist, sandwich ice cream between two cookies for a dessert sandwich. Pair with coffee or hot cocoa during colder months.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, freeze baked cookies in a zip-top bag for up to 3 months—thaw at room temp. Freeze unbaked dough balls for up to 2 months; bake straight from frozen, adding 1-2 extra minutes.

Variations of Donna Kelce Cookie Recipe

• Nut-Free: Omit pecans or swap for seeds like pumpkin for crunch.
• Chocolate Swap: Use dark chocolate chips instead of milk for a richer, less sweet version.
• Spice Boost: Add a pinch of nutmeg or allspice alongside cinnamon.
• Gluten-Free: Substitute with 1:1 gluten-free flour blends, though texture may vary slightly.

Substitutes for Ingredients

• Butter: Use margarine or plant-based butter for dairy-free.
• Cake Flour: Replace with all-purpose flour + 2 tablespoons cornstarch per cup.
• Sugars: Swap brown sugar with coconut sugar for a caramel-like note.
• Eggs: For vegan, use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Health Options and Benefits

The Donna Kelce cookie recipe is indulgent but can be lightened up. Reduce sugars by ¼ cup each for fewer calories, or use sugar alternatives like monk fruit. Pecans add healthy fats and fiber, while cinnamon aids blood sugar control. Opt for dark chocolate chips for antioxidants. Each cookie provides a small protein boost from eggs and nuts, making it a satisfying treat in moderation.

Expert Notes

Experts note that melting the butter and using cake flour are key to the unique texture in the Donna Kelce cookie recipe—creating chewy centers without being cakey. The dissolved baking soda ensures even leavening. For bakery-style results, weigh ingredients for precision. This recipe’s versatility shines in adaptations, but stick to chilling for best outcomes.

Nutritional Information

Frequently Asked Questions (FAQs)

What makes the Donna Kelce cookie recipe different from regular chocolate chip cookies?

The Donna Kelce cookie recipe stands out with its blend of white and milk chocolate chips, a teaspoon of cinnamon for warmth, and a mix of all-purpose and cake flour for superior tenderness. Melting the butter and chilling the dough also create that signature chewy texture with crispy edges, unlike traditional recipes that use softened butter.

Can I make the Donna Kelce cookie recipe without cake flour?

Yes, you can substitute cake flour in the Donna Kelce cookie recipe by using all-purpose flour mixed with 2 tablespoons of cornstarch per cup. This mimics the lighter texture of cake flour, ensuring your homemade cookies remain soft and not too dense.

How long should I chill the dough for the best results in this easy recipe?

For optimal texture in the Donna Kelce cookie recipe, chill the dough for at least 3 hours, but ideally overnight. This step firms up the butter, hydrates the flour, and prevents excessive spreading, resulting in thicker, chewier cookies.

Are there nut-free options for the Donna Kelce cookie recipe?

Absolutely, the pecans are optional in this homemade Donna Kelce cookie recipe. Simply omit them or replace with chocolate chunks, seeds, or dried fruit for added texture without nuts, making it allergy-friendly while keeping the delicious flavor intact.

Can I freeze the dough or baked cookies from this step-by-step guide?

Yes, freeze scooped dough balls from the Donna Kelce cookie recipe for up to 2 months and bake directly from frozen, adding a minute or two to the time. Baked cookies freeze well in airtight bags for 3 months—thaw at room temperature for fresh-tasting treats anytime.

Donna Kelce Cookie Recipe

Discover Donna Kelce's famous chocolate chip cookie recipe! This easy homemade treat with cinnamon, dual chocolates & chewy texture is perfect for beginners. Step-by-step guide, 15-min bake. Bake the viral cookies everyone loves!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs 43 minutes mins

Course Dessert

Cuisine American

Servings 22 people

Calories 248 kcal

Equipment

• Microwave-safe bowl
• Stand mixer or hand mixer with large bowl
• Whisk or fork
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheets (2-3 recommended)
• Cookie scoop (1-2 tablespoon size)
• Parchment paper or silicone baking mats
• Wire cooling rack
• Plastic wrap or airtight container

Ingredients

  

• Sweet cream butter or unsalted butter, melted
• Packed light brown sugar
• White sugar
• Large egg
• Large egg yolk
• Vanilla extract
• Baking soda dissolved in hot water
• All-purpose flour
• Cake or pastry flour
• Baking powder
• Ground cinnamon
• Kosher salt
• White chocolate chips Ghirardelli recommended
• Milk chocolate chips Ghirardelli recommended
• Chopped pecans optional

Instructions

 

• Prepare the Butter: Melt the 1 ½ cups of butter in a microwave-safe bowl in 20-second intervals until fully melted. Let it cool for 15-20 minutes to room temperature. This prevents curdling when mixed with eggs.
• Mix Sugars and Butter: In a large mixing bowl or stand mixer, combine the cooled butter with 1 ½ cups brown sugar and 1 cup white sugar. Beat on medium speed for about 4 minutes until light and fluffy. Scrape down the sides as needed.
• Add Eggs and Vanilla: Incorporate the egg, egg yolk, and 1 tablespoon vanilla extract one at a time, mixing for 30 seconds after each addition. Dissolve 1 teaspoon baking soda in 2 tablespoons hot water and add it to the mixture, beating until combined.
• Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup cake flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 ½ teaspoons salt.
• Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients, ½ cup at a time, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
• Add Mix-Ins: Using a spatula or wooden spoon, fold in 1 cup white chocolate chips, 1 cup milk chocolate chips, and 1 cup chopped pecans (if using). The dough will be thick and sticky.
• Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or ideally overnight. This step is crucial for the signature chewy texture in the Donna Kelce cookie recipe.
• Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1 ½ tablespoon mounds, spacing them 2-3 inches apart. Bake for 10-12 minutes for small cookies or 13-15 minutes for larger ones, until edges are golden but centers are soft.
• Cool and Enjoy: Remove from oven and let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack. They firm up as they cool.