Peanut Butter & Chocolate Chip Cream Cheese Cookies

Recipe by CutiePi69
READY IN: 2hrs 27mins
SERVES: 5-10
YIELD: 20 Cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) can seamless crescent rolls
  • 8
    ounces cream cheese, room temperature
  • 13
    cup sugar
  • 2
    teaspoons vanilla
  • 34
    cup peanut butter chips (use a mixture) or 3/4 cup chocolate chips (use a mixture)
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DIRECTIONS

  • Beat sugar, cream cheese and vanilla together until smooth and creamy.
  • Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
  • Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
  • Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
  • Roll the crescent sheet up tightly and wrap in cling wrap.
  • Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
  • When chilled preheat oven to 350°.
  • Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
  • Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
  • Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
  • Cool on the parchment paper or wire rack.
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