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Get cash back when you make Mama Kelce’s cookies

Donna Kelce knows what it’s like to try and keep young athletes fed (and grown ones too!). It can be hard to keep the kitchen stocked when growing kids feel like they’re eating you out of house and home.

Got your own athletes at home that are making it essential to save on groceries? Watch the video on our Instagram to see what Mama Kelce loves about Ibotta.

We’ve got cash back deals on the ingredients you need to make her famous cookies, a favorite recipe of her family! Ready to make these delicious cookies? Here’s the recipe! (Recipe originally shared with Today.)

Mama Kelce’s Chocolate Chip Cookies


  • 1½ cups sweet cream butter (3 sticks)

  • 1½ cups packed light brown sugar

  • 1 cup white sugar

  • 1 large egg and 1 egg yolk

  • 1 tablespoon vanilla extract

  • 1 teaspoon baking soda (dissolved in 2 tablespoons of hot water to activate; microwave water first then stir in baking soda to dissolve)

  • 2 cups all purpose flour

  • 1 cup cake or pastry flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1½ teaspoons salt

  • 1 cup Ghirardelli white chocolate chips

  • 1 cup Ghirardelli milk chocolate chips

  • 1 cup pecans (optional)


  1. Melt butter in the microwave in 20-second increments (do not overdo!). Pour into a mixing bowl or stand mixer. Let cool for 15 to 20 minutes.

  2. Add brown and white sugar to the butter mixture and mix for 4 minutes. Scrape down sides of the bowl and add eggs, one at a time.

  3. Add vanilla and mix for 30 seconds.

  4. Add dissolved baking soda.

  5. In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. Slowly add this mixture 1/2 cup at a time to the mixer, scraping down sides.

  6. Add all chocolate chips and pecans, if desired, with a wooden spoon.

  7. Put in the refrigerator for at least 3 hours; ideally overnight.

  8. Preheat the oven to 350 F.

  9. Before baking, make sure the dough is at room temperature. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking.

  10. For small cookies, bake for 10 minutes, or until lightly golden around the edges. For larger cookies, bake for 13 to 15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. Every oven is different.

Looking for more cash back on snacks and treats for your Big Game viewing party? See all the deals from our Big Game Essentials event.

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