Cream cheese breakfast cookies
If you ever need a special sweet to serve with coffee in the morning, this is perfect. They can be readied the night before, then sliced and baked while the coffee is brewing. It’s like having your own little warm cheese danish. But the real perk here is that the ingredients are as simple as can be. So the next time you have a long weekend or a lazy Saturday morning to enjoy, try adding these to your day. Enjoy!
Recipe: Cream Cheese Breakfast Cookies
(from and adapted from Cookies and Cups)
1 can crescent rolls
4 oz. block of cream cheese, room temperature
2 Tbsp. granulated sugar
1 tsp. vanilla
1/4 c. mini chocolate chips
Beat cream cheese, sugar, and vanilla until smooth. Unroll the crescent rolls and gently press seams together so you have a rectangle. Spread the cream cheese mixture onto the sheet of crescent rolls, leaving about 1/2″ all along the edges. Sprinkle mini chocolate chips over the cream cheese. Roll the crescent sheet up, starting from one of the shorter ends, and wrap with plastic wrap. Refrigerate at least 2 hours or overnight.
When chilled, preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray to prevent sticking. Slice the roll into 1/4″ slices using unflavored dental floss or a sharp knife. Bake on prepared cookie sheet for 12-14 minutes until rolls are golden.
Serve warm or at room temperature.