Peanut Butter & Chocolate Chip Cream Cheese Cookie

Deborah Duncan


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pinch tips: Parchment Paper Vs Wax Paper


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30 Min


10 Min




1 can(s)
1 can seamless crescent rolls (or pinch together seams on a regular can)
1 pkg
8 oz cream cheese, room temperature
1/3 c
1/3 cup sugar
2 tsp
2 tsp vanilla
3/4 c
¾ cup mixed peanut butter and chocolate chips

Directions Step-By-Step

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

About this Recipe

Course/Dish: Cookies
Main Ingredient: Bread
Regional Style: American
Other Tag: For Kids