Adventures of Heidi the Happy Homemaker: Chocolate chip cream cheese cookies

Chocolate chip cream cheese breakfast cookies

Chocolate Chip Cream Cheese Breakfast Cookies

Makes approx 15 cookies

Ingredients

- 1 can seamless crescent rolls

- 1 (8 oz) block cream cheese, room temperature

- 1/4 cup sugar

- 2 tsp vanilla

- 1/2 cup mini chocolate chips

How to Make

1. With your hand mixer, beat sugar, cream cheese and

vanilla together until smooth in a medium sized bowl.

2. Unroll the crescent roll sheet. Stretch dough out

slightly. It should be in the shape of a rectangle.

3. Spread the cream cheese mixture over the top of the

crescent sheet, leaving a gap at the edge about 1/2

inch.

4. Sprinkle your chocolate chips on top of cream cheese.

5. Roll the crescent sheet up tightly and wrap in cling wrap.

6. Refrigerate for at least 2 hours, or overnight.

7. When chilled preheat oven to 350°.

8. Line a cookie sheet with parchment paper to prevent

sticking.

9. Slice the crescent roll into 1/4" slices. Bake on prepared

cookie sheet for 12 -14 minutes until crescent roll

appears golden brown.

10. Transfer to wire rack.

11. Eat warm or room temperature.

I found this recipe on Pinterest and wanted to try it out. I figured it would be pretty easy. I have seen several recipes that use the seamless crescent rolls, but I still have not found a store that carries them! So if you have, please let me know!!! ;) Thanks!

I rolled out a can of crescent rolls and smooshed all the seams together.

After blending together the sugar, cream cheese and vanilla, I spread it across the top of the crescent roll sheet. It was a lot of mix, but I just tried to make it even.

Next, I sprinkled some mini chocolate chips on top of that. I didn't measure it and just eyeballed it!

I also add some Andes mini chips, just for fun! Plus, that is Eric's favorite candy!

I rolled it up as tight as I could, but one of the seams was already starting to rip open. I decided to let it sit in the fridge overnight, because the dough was really soft!

I cut them into small strips to get ready to go into the oven. I ended up having to cook it for around 20 minutes or more, because the crescent roll was not browning up!