Peanut Butter Choco chip cream cheese cookies


Peanut Butter & Chocolate Chip Cream Cheese Cookies

1 can seamless crescent rolls (or pinch together seams on a regular can)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ cup 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 out the dough then trim the edges to give it a rectangular shape (A pizza cutter works well.)
Spread the cream cheese mixture over the top of the crescents, leaving a 1/2 inch gap at the edges
Sprinkle chips on cream cheese and press lightly into dough
Roll the crescent sheet up tightly and wrap in cling wrap
Place in freezer for at least 2 hours

Once chilled, line a cookie sheet with parchment paper (prevents sticking)
Slice the roll into 1/4″ slices (They won’t keep the precise round shape)
Bake at 350* for 12-14 minutes until golden brown


2 thoughts on “Peanut Butter Choco chip cream cheese cookies

    • Well the other option would be something like this to keep you slim.
      It’s an idea as there’s way too many potato chips etc put out. I don’t mind raw carrots for crunch but sometimes you want sweet (bring along plantain or apple chips instead

      Liked by 1 person

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