Chocolate Chip Cream Cheese Breakfast Cookies

By kayjayjohnson

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

Details

Adapted from cookiesandcups.com

Preparation

Step 1

With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.

Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.

Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.

Sprinkle your chocolate chips on top of cream cheese.

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

Refrigerate for at least 2 hours, or overnight.

When chilled preheat oven to 350°.

Line a cookie sheet with parchment paper to prevent sticking.

Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.

Transfer to wire rack.

Eat warm or room temperature.