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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Cream Cheese Breakfast Cookies Recipe

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This recipe for Chocolate Chip Cream Cheese Breakfast Cookies is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips
Directions:
Directions:
With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chocolate chips on top of cream cheese.
Roll the crescent sheet up tightly and wrap in cling wrap.
Refrigerate for at least 2 hours, or overnight.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper to prevent sticking.
Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Transfer to wire rack.
Eat warm or room temperature.

 

 

 

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