Chocolate Chip Cream Cheese Breakfast Cookies
Ingredients
1 can Pillsbury seamless dough sheet
1 ` 8-ounce block cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips
Beat the sugar, cream cheese and vanilla in an electric mixer on medium speed until smooth. Unroll the dough sheet and stretch into a rectangle shape.
Spread the cream cheese mixture over the dough, leaving about a 1/2-inch gap around the edges. Roll the dough up tightly and wrap with plastic wrap. Refrigerate for at least two hours, or overnight.
After the dough has chilled, preheat oven to 350°F. Slice the roll into 1/4-inch slices and place on a parchment-lined baking sheet. Bake for 12-14 minutes, or until golden brown on top.
Eat warm or at room temperature. Store in the refrigerator in a covered container for up to two days.
These look easy--and yummy!
I'm going to try! Let me know if you do!?
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