We had 75 different chips, 8 layer taco dip (recipe on Wednesday), chips and salsa, chocolate bars, Saucy's Crockpot Cinnamon Roll Casserole, soda, pizza, lasagna, and of course these cookies! There were straws with mustaches and football bowls as well as football themed plates and napkins. My kids should be fun at school today (hee hee).
The only tip I have is--get the seamless ones if you want to make this even easier! Sadly, I can't ever find them here.
I found this via Facebook, so I have no idea where it originated.
PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES
Ingredients
1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips (I used Reeses PB chips and Dark Chocolate chips)
Directions:
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.
Enjoy! They are soft and oh so good!!
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