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Six freshly baked Mama Kelce chocolate chip cookies on parchment paper, golden brown with slightly crispy edges and melted chocolate chips, arranged naturally with a homemade look.

The Real Mama Kelce Cookie Recipe

4 from 1 vote
I tried the legendary Mama Kelce cookies, and now I know why Travis loved them! Crispy edges, chewy centers, and the perfect chocolatey bite—no wonder they’re a fan favorite!
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 22 Cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 ½ cups All-purpose flour Spoon & level method
  • 1 teaspoon Baking soda Helps cookies rise
  • 1 teaspoon Fine sea salt Enhances flavor
  • 1 cup Unsalted butter Room temperature
  • 1 cup Brown sugar Mix of light & dark
  • ½ cup Granulated sugar For balanced sweetness
  • 2 Large eggs Room temperature
  • 2 teaspoon Pure vanilla extrac Adds depth of flavor
  • 2 cups Chocolate Semi-sweet or dark
  • ½ cup Chopped walnuts Optional mix-in
  • ½ cup Butterscotch chips Optional mix-in
  • ¼ teaspoon Espresso powder (optional) Enhances chocolate flavor

Equipment

  • 2-3 Baking sheets Light-colored, heavy-duty
  • 1 Stand/Hand Mixer For creaming butter and sugar
  • 2 Mixing bowls Large for dough, medium for dry ingredients
  • 1 Rubber spatula For scraping and mixing
  • 1 Cookie Scoop 2-tablespoon size for even cookies
  • 1 Whisk To mix dry ingredients
  • 1 Digital scale For precise flour and sugar measurements
  • 1 Cooling rack To cool cookies evenly

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter until creamy (1 minute).
  4. Add both sugars and cream together until light and fluffy (3-4 minutes). Scrape sides of the bowl.
  5. Add eggs one at a time, beating 30 seconds after each addition.
  6. Mix in vanilla extract and espresso powder until smooth.
  7. Gradually add dry ingredients in thirds, mixing until just combined. Do not overmix.
  8. Fold in chocolate chips and any additional mix-ins.
  9. Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
  10. Bake for 11-13 minutes, rotating the pan halfway, until edges are golden.
  11. Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.
  12. Enjoy warm or store in an airtight container for later.