Crescent Chocolate Chip Cream Cookies

• ▢ 1 8 oz can crescent rolls
• ▢ 8 oz cream cheese, softened
• ▢ ¼ cup sugar
• ▢ 2 tsp vanilla
• ▢ 1 cup peanut butter and chocolate chips, mixed

• In a small bowl, beat together the softened cream cheese with the sugar and vanilla until smooth.
• Lightly dust your work surface with flour. Unroll the crescent dough and use a rolling pin to smooth and stretch it into a clean rectangle, trimming the edges if needed.
• Leave about a 1/2-inch border, then spread the cream cheese mixture evenly over the crescent sheet.
• Scatter the peanut butter and chocolate chips over the cream cheese layer.
• Roll the sheet tightly from one long side to the other, wrap the roll in plastic wrap and freeze for at least 2 hours to firm up.
• When the roll is chilled, preheat the oven to 350°F (175°C).
• Slice the frozen roll into 1/2-inch rounds and place them on a baking sheet lined with parchment paper.
• Bake for 15–20 minutes, or until the cookies are puffed and golden brown around the edges.
• Allow the cookies to cool a few minutes before serving. Enjoy warm or at room temperature.

Nutrition