Peanut Butter & Chocolate Chip Cream Cheese Cookies


How could these not be good?,,,,,,


1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)

8 oz cream cheese, room temperature

1/3cup sugar

2 tsp vanilla

¾ C mixed peanut butter and chocolate chips


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.

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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