Once again I have Pinterest and MOPS to thank for this yummy recipe. Pinterest for the inspiration, and MOPS for the excuse to bake. These are the perfect amount of sweetness. Enough to satisfy a craving, but not so sweet that you feel bad about eating them. These are good any time of day, but especially for breakfast/brunch.
Chocolate Chip Cream Cheese Cookies
From Cookies and Cups
1 can crescent rolls (seamless, if you can find it)
1 8 oz. package cream cheese, room temperature
1/4 cup sugar (I used powdered)
2 teaspoons vanilla
1/2 cup chocolate chips (I used the mini ones)
Beat cream cheese, sugar and vanilla until well mixed and creamy. Set aside.
Unroll crescent rolls into a flat sheet. Use your hands to pinch the seams together (if not seamless) and press it out to enlarge the rectangle just a bit.
Spread cream cheese mixture evenly over crescent dough. Sprinkle with chocolate chips. Roll up the crescent dough and wrap in plastic wrap. Refrigerate 2 hours or overnight.
Unwrap roll of dough. Slice into 1/4" slices and place on parchment lined cookie sheet. Bake at 350 for 10-12 minutes.
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