|
|
|
Peanut Butter and Chocolate Chip Cream Cheese Cookies
|
|
|
1
Reviews
|
|
By:
Dionetta Talley
|
|
Peanut Butter and Chocolate Chip Cream Cheese Cookies Recipe rolls cream cheese, sugar, vanilla, peanut butter and chocolate chips in seamless crescent rolls and rolls into a log before baking to create this delicious cookie recipe.
|
INGREDIENTS
|
|
1 can seamless crescent rolls
|
|
8 oz cream cheese, room temperature
|
|
1/3 cup sugar
|
|
2 tsp vanilla
|
|
3/4 C mixed peanut butter and chocolate chips
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Beat sugar, cream cheese and vanilla together until smooth and creamy.
|
|
|
|
2:
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.
|
|
|
|
3:
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.
|
|
|
|
4:
When chilled preheat oven to 350°F. 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.
|
|
|
|
Print Preview
|
Rate This Recipe
|