Tuesday, March 6, 2012

. . . Cookie Time Tuesday . . .

 Ok, I fell for it--hook, line and sinker...If you tell me I can eat a cookie for breakfast I'm making it ASAP.  This recipe got my attention over on Cookies and Cups and I knew it was a future Cookie Time Tuesday Recipe.  Can you imagine eating a cream cheese and chocolate chip stuffed crescent roll cookie?  Well, get ready because that is what these bad boys are all about.

Breakfast Cookies
Print Recipe HERE
You will need:
Crescent Rolls
8 ounces Cream Cheese, softened
2 tsp. Vanilla Extract
Mini Chocolate Chips


 • Gather ingredients
• Combine the cream cheese, sugar and vanilla 
• Cream until fluffy with a hand mixer
• Unroll your crescent roll dough onto a plastic wrapped covered baking sheet.  Push out the dough to "spread" and to seal the seams of the dough

• Spread cream cheese mixture over dough
• Sprinkle with chocolate chips

 • Roll dough up long ways to create a tight "log"
• Seal plastic wrap around the "log" and place in fridge for about 2 hours or overnight

• Once dough has chilled unroll it from the plastic wrap and cut slices to place on your baking sheet
• Line your baking sheets with a silpat mat or parchment paper and place slices evenly on the pans
• Bake for 12 to 14 minutes at 350 degrees
• • • It's Cookie Time
• • • Breakfast


Linking Here:
Get Your Craft On


  1. That looks so great. I love the pictures. Come visit us. We have some wonderful things to share this week.

  2. Oh my. Dessert for Breakfast. Looks wonderful.

  3. Those look so good and so easy, my 3 year old would love having cookies for breakfast!

  4. I love your Cookie TIme Tuesday- because we are a Cookie Eating Family over here! Love how different this one is- going to have to try it!! Thanks!

  5. Looks great! How much sugar?


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