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–+ servings
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

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!
4 from 1 vote
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
Servings: 22 Cookies
Calories: 220kcal
Cost: 9$

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)

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

Instructions 

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

Nutrition

Serving: 45g | Calories: 220kcal (11%) | Carbohydrates: 30g (10%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg (10%) | Sodium: 120mg (5%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 150IU (3%) | Calcium: 12520mg (1252%) | Iron: 1.2mg (7%)