Peanut Butter & Chocolate Chip Cream Cheese Cookies

• 1 (12 ounce) can seamless crescent rolls
• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 2 teaspoons vanilla
• 3/4 cup peanut butter chips (use a mixture) or 3/4 cup chocolate chips (use a mixture)

1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
2. 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. Pinch together seams on pre-cut crescents if necessary.
3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4. Sprinkle your chips on top of cream cheese - press them in lightly to aid in rolling.
5. Roll the crescent sheet up tightly and wrap in cling wrap.
6. Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard.
7. When chilled preheat oven to 350u0b0.
8. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
9. Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine!
10. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
11. Cool on the parchment paper or wire rack.

crescent rolls, cream cheese, sugar, vanilla, peanut butter chips

Taken from www.food.com/recipe/peanut-butter-chocolate-chip-cream-cheese-cookies-520005 (may not work)