Eagles fans can try Donna Kelce’s cookies during Christmas Day game vs. Giants. Here’s the recipe.
Donna Kelce’s chocolate chip cookies will be on sale to raise money for Eagles Autism Foundation.
Jason Kelce won’t be spending most of Christmas with his family, since the Eagles are playing the Giants late that afternoon.
But the NFL’s most famous mom will still be at the Linc this holiday season — at least her cookies will be.
Donna Kelce is bringing her chocolate chip cookie recipe to the Linc this Christmas Day. Birds fans can buy cookies made with her recipe during the game, and all proceeds will benefit the Eagles Autism Foundation. Aramark, the Eagles’ food and beverage provider, will also match the total proceeds from sales at the Linc and donate.
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“In this season of giving, it means so much to raise money for two great charities through an old-fashioned bake sale,” Donna said in a release. “My chocolate chip cookies have been a staple in our house for a long time, so it’s very special to share the recipe that my sons love with fans during the holidays. It’s even sweeter because the Eagles Autism Foundation and Operation Breakthrough will benefit; usually, it’s just my boys!”
The Kelce family have long been enthusiastic supporters of the Eagles Autism Foundation. Jason represented the cause for My Cause, My Cleats this year and Jason’s wife, Kylie, signed an Eagles’ letterman jacket that raised $100,000 for the organization in an auction. Kelce also hosts a guest bartending event down the Shore every summer to raise even more money.
The foundation, championed by Eagles’ owner Jeffrey Lurie, raises money for research and treatment, and holds events like the Eagles’ Autism Challenge to turn autism awareness into action.
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The cookies will also be available on Christmas Day at Arrowhead Stadium for Travis Kelce and the Kansas City Chiefs’ game vs. the Raiders, supporting Kansas City-based charity Operation Breakthrough, an educational and childcare center for children in poverty in the city.
Buy cookies in HeadHouse Plaza, Club Markets, and Suite Level at Lincoln Financial Field at 4:30 p.m. and in the Kingdom Lodge in Section 136 at GEHA Field at Arrowhead Stadium at 1 p.m.
Ingredients
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 tbsp extract
1 tsp baking soda (dissolved in 2 tbsp 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 tsp baking powder
1 tsp cinnamon
1½ tsp salt
1 cup Ghirardelli white chocolate chips
1 cup Ghirardelli milk chocolate
Directions
Melt butter in microwave in 20-second increments (do not overdo!). Pour into mixing bowl or stand mixer. Let cool for 15 to 20 minutes.
Add brown and white sugar to butter mixture and mix for 4 minutes. Scrape down sides of bowl and add eggs, one at a time.
Add vanilla and mix for 30 seconds. Add dissolved baking soda.
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 mixer, scraping down sides.
Add all chocolate chips and pecans, if desired, with a wooden spoon.
Put in refrigerator for at least 3 hours; ideally overnight.
Preheat oven to 350ºF.
Before baking, make sure the dough is at room temperature. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking.
For small cookies, bake for 10 minutes, or until lightly golden around 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.
— Recipe from Donna Kelce via Aramark
