When I first saw these cookies on Pinterest I was so excited. They were labeled “Chocolate Chip Cream Cheese Cookies”. Naturally I thought that they were made from cookie dough- well, that’s not the case. They are actually made from crescent roll dough. In my mind that says “pastry” not “cookie”, but to each their own I guess. I was incredibly disappointed. I immediately set the idea of making them aside because the idea of using crescent dough rather than cookie dough just didn’t sound as appealing to me.
Fast-forward a few months and I found myself revisiting the idea of these “cookies”. They may not be an actual cookie in my mind, but the recipe is still interesting. It’s quick. It’s simple. And it sounded delicious. Why not give them a try?
These “cookies” were all those things for sure. I am definitely a more “from scratch” baker myself, but I can’t deny the simple pleasure of a good recipe using boxed cake mix or refrigerated tube dough. Especially if you have kids! I feel like those are the easiest recipes to make with children. Maybe because your not so invested in the process and don’t mind if the outcome is less than perfect…plus, I think kids find these types of recipes more exciting themselves. I made these without my daughter- if I had included her in the process there would be no chocolate chips to show of.
I have a confession though- in all their simplicity I somehow managed to mess them up. The recipe calls for 1/2 cup chocolate chips (originally calling specifically for “mini”). Not only did I use regular sized chips, but I used 1 cup instead of 1/2. Whoops. I just used what I had leftover in a half bag of chips without thinking. It ended up working out fine though, so what was actually a mistake allows me to suggest using extra chocolate chips if you’d like : )
Once you assemble these the cylinder of dough will be very soft. Wrap it up tightly in some plastic wrap and refrigerate it for at least 2 hours. The crescent dough won’t firm up much more, but the cream cheese will. That will make it easier for you to cut neat slices. Speaking of which, I am convinced that the very best way to slice the log of dough is to use dental floss. Such a clever little trick to use with soft log doughs.
- 1 can seamless crescent rolls
- 1 (8oz) pkg cream cheese, room temp
- ¼ cup sugar
- 2 tsp vanilla
- ½ cup regular or mini chocolate chips
- n a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Unroll the crescent roll. Stretch out the dough into a rectangle. (If you can’t find the seamless crescent dough then just make sure you pinch the seams together well.)
- Spread the cream cheese mixture over the top of the crescent dough – leave a gap at the edge of about ½ inch.
- Sprinkle the chocolate chips on top. Roll the crescent roll up tightly and wrap in plastic wrap. Chill at least 2 hours, or overnight.
- Once chilled – preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
- Slice the cookie log into about ¼ inch slices. Bake on prepared sheet for 10 – 15 minutes, until golden brown.
- Let cool on sheet for about 5 minutes before removing to wire rack to cool completely.
adapted from Jo and Sue
