I’m not sure where I first saw these Chocolate Chip Cream Cheese Breakfast Cookies but my best guess is one of my friends shared the link on Facebook. Or maybe it was one of the blogs I follow. Either way, as soon as I saw them I knew I had to make them. I printed off the recipe and waited for the right time. The right time came a few weeks ago for Sunday dinner with my parents. A friend of theirs was over so we had enough people to make a dent in the cookies (they don’t really reheat well). Of course mine look nothing like the ones in the original blog post but who cares. They still tasted phenomenal and are so simple to make.
I baked these at my mom’s house and they took a bit longer than the 12-14 minutes stated in the recipe so my suggestion is to watch them closely after the 15-minute mark and take them out when they’re golden brown. Mine sort of fell apart, but like I said, it didn’t matter. We all loved these. They are definitely best served warm. When they sat for more than a few minutes they got a bit chewy and tough so bake them right before you want to eat them.
PS. I took the word breakfast out of the title because, let’s be honest, these are not breakfast food. I also put cookies in parentheses because they aren’t really cookies either.
Chocolate Chip Cream Cheese “Cookies”
As seen on Cookies and Cups
Makes approximately 15 cookies
1 can seamless crescent rolls
1 (8 oz) block cream cheese, at room temperature
1/4 cup sugar
2 teaspoons vanilla
1/2 cup mini chocolate chips
Unroll the crescent roll sheet and stretch the dough out slightly in the shape of a rectangle.
Using a hand mixer, beat the cream cheese, sugar and vanilla together until smooth in a medium sized bowl. Spread the cream cheese mixture over the top of the crescent sheet, leaving an edge of about 1/2 inch. Sprinkle the chocolate chips on top of the cream cheese.
Roll the crescent sheet up tightly and wrap in cling wrap. Refrigerate overnight.
When you’re ready to bake them, preheat the oven to 350�. Line two cookie sheets with parchment paper.
Slice the roll into 1/2″ slices. Arrange half the slices on each baking sheet. Bake for 10 minutes, then rotate the sheets (move the sheet on the bottom rack to the top rack and vice versa, as well as turn the sheets a half turn). Bake for another 5-10 minutes, until they turn golden brown around the edges. Transfer to a wire rack and allow to cool slightly. Eat warm.
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