Friday, July 18, 2014

Foodie Friday: PB & Chocolate Chip Cream Cheese Cookies

Mrs Jennifer was having a field day at working looking at recipes a few weeks ago. 
She would find one and the email would say "please make" or "No I mean this one" 
or my personal favorite, "Heaven Recipe: Please disregard all other prior requests". 
Keep in mind readers...Jennifer KNOWS how to bake and does so very well lol

She organized a row party for our row, for the 4th of July.
I thought this would be a fun and easy recipe to try.

There are 5 ingredients:
Seamless crescent rolls
Cream cheese
Peanut Butter chips 
Chocolate Chips 
Really...that's all there is to this.

Mix the Sugar & Cream Cheese together

Roll out Crescent roll and make it rectangular

Spread Cream Cheese mix then press the chips into the roll

Roll up the crescent, wrap in wax paper, and freeze for 2 hours.

Pull out of the fridge, slice and bake!

1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I 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 the cream cheese mixture over the 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 the 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 the 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! They are soft and oh so yummy!!

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