Peanut Butter & Chocolate Chip Cream Cheese Cookies Sinfully delicious for a Sunday afternoon in moderation Folks! Ingredients: 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 C mixed peanut butter and chocolate chips Directions: NEW FB PAGE ADD ME HERE: JJ Hogan Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll crescent roll sheet onto lightly floured surface. . Stretch the dough out, 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 cream cheese mixture over 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 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 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. Enjoy!
Posted on: Tue, 15 Apr 2014 23:51:37 +0000
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