Chocolate Chip Cream Cheese Breakfast Cookies

Cookies for breakfast? Why not! These easy Chocolate Chip Cream Cheese Cookies are perfect for a sweet and satisfying morning munch. One of my kids favorite breakfast cookies!

You read that right.

Breakfast cookies.

 

I am not above eating desserts for breakfast.  It’s basically the American way.  I mean hello Pop Tarts and Cookie Crisp.

Actually I think it’s a proven fact that a slice of cake tastes best with a cup of coffee at 8 a.m…am I right or am I right?

Don’t answer, I’m right.

 

So today I am not only making it ok to eat cookies for breakfast, I am encouraging it.

Don’t let labels keep you boxed it.

“Breakfast” doesn’t mean “eggs and bacon” or “Cheerios”…I’m pretty sure the literal translation means “eat cookies in the morning”

…don’t argue.

 

So let’s do this.

Chocolate Chip Cream Cheese Breakfast Cookies for everyone!

How to Make these Easy Breakfast Cookies

You’ll only need a few ingredients for these yummies.  Which is kinda great because no one needs complicated at 7:00 in the morning.

I love Crescent Rolls and that’s where these cookies begin.  They are available now “seamless” so the possibilities are huge…

If you can’t find the seamless, no worries, just roll out a regular can and don’t separate them.

Unroll the sheet of dough and stretch it out so it’s evenly rectangular.

Mix up some softened cream cheese, sugar and vanilla and then spread it over your dough.

Sprinkle some mini chocolate chips on top of the cream cheese…

and roll it up.

Wrap your crescent log in cling wrap and refrigerate for at least 2 hours.  Or make them the night before…

When you’re ready to bake your cookies, preheat your oven and slice into 1/4″ pieces.

Bake on a parchment lined baking sheet.

When they are done they will be golden brown…

Serve them warm or room temperature.

Good morning to ya!

Print

Chocolate Chip Cream Cheese Breakfast Cookies

  • Author: Cookies & Cups
  • Prep Time: 2 hours
  • Cook Time: 14 minutes
  • Total Time: 2 hours 14 minutes
  • Yield: 15 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Description

Cookies for breakfast? Why not! These easy Chocolate Chip Cream Cheese Cookies are perfect for a sweet and satisfying morning munch. One of my kids favorite breakfast cookies!


Ingredients

  • 1 can seamless crescent rolls
  • 1 (8 oz) block cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1/2 cup mini chocolate chips

Instructions

  1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
  2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
  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 chocolate chips on top of cream cheese.
  5. Roll the crescent sheet up tightly and wrap in cling wrap.
  6. Refrigerate for at least 2 hours, or overnight.
  7. When chilled preheat oven to 350°.
  8. Line a cookie sheet with parchment paper to prevent sticking.
  9. Slice the crescent roll into 1/4″ slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
  10. Transfer to wire rack.
  11. Eat warm or room temperature.

Keywords: breakfast cookies, crescent roll cookies, crescent roll dough cookies, easy cookie recipe

 

135 Responses

  1. Oh my goodness, these are sort of genius!!! Don’t know if I would eat this for breakfast (I think I would end up just eating sweets all day, then!) but these would be perfect for an afternoon snack. Great recipe 😀

  2. Renee

    I’m thinking add some jam/preserves to make it more ‘acceptable’ for bfast and another batch w that new chocolate cream cheese for dessert!

  3. Michelle

    Yum. These look great! I’m wondering if a cinnamon/sugar sprinkle on the cream cheese mixture would be good, since they kind of have the look of a cinnamon roll…may have to try! 🙂

  4. Tracey L

    Great idea; why didn’t I think of this? Recently read about spreading Nutella on crescent rolls then dusting w/ powdered sugar for dessert and that’s been a big hit with the kids. I know this recipe will be too!

  5. I KNEW there was a reason for having chocolate in my breakfast and here it is. My excuse from now on and I have to make these. They look delicious. I imagine they’d all be gone within one breakfast in my household, lol!

    Thanks for sharing,
    -Lisa.

  6. Ummm… YUM! This looks really delicious and easy. I bet they would make a fun after school snack, too.I wonder how they would taste with additions to the cream cheese? Maybe mixing the cream cheese wig cocoa powder or peanut butter or nutella. I’ll let you know after I try it!

  7. Lately there has just been some simple genius in bloggie land. Things that make me go “huh?” when I see the post/link/etc. This is one of them. Let’s see: love crescent rolls + love cream cheese + love chocolate chips, umm….yeah! I’m pretty sure that = make this ASAP!

  8. Emily

    I make the same things for breakfast but with more of a savory twist. Just spread cream cheese on the crescent dough and top with crumbled bacon and chopped onions if you wish. cut into rounds and top with parmesan cheese before putting them in the oven. Delish!

  9. Shirley

    I added an egg yolk to the cream cheese mixture and brushed the slightly beaten white over the tops of the cookies before baking. It made for a shiny little roll and the yolk bound it together a little more. Wonderful recipe.

  10. Molly Griffin

    You’ve done it again! Love it! I think the possibilities are endless ~ slivered almonds with honey mixed in the cream cheese; walnuts and cinnamon; even ham/cheese/bacon? Gotta try these soon!!! Thanks for being so freaking brilliant – again! 🙂

  11. Kristine

    I made these today after finding them on Pinterest. SO GOOD.

    I ended up cheating a bit, and used a tub of the ready-to-eat cheesecake filling–worked perfectly! It just saved me a few minutes of mixing, but it made these even easier to put together.

    I made a batch with the chocolate chips, and also a batch in which I used a packet of Maple & Brown Sugar instant oatmeal sprinkled over the top of the cheesecake filling. ALSO delicious.

    Thanks for the great idea! I plan on attempting a few more variations in the future!

    1. shelly

      I don’t think that would work so well because you have to bake it and if you use butter in your cream cheese frosting it will get greasy. If you don’t use butter in your CC frosting then I bet it would be fine!

  12. I just made two of these one following your recipe and one using white chocolate chips and dried cranberries!! Hoping they will taste like Starbucks cranberry bars!!!

  13. I can totally see doing this without the chocolate chips and using blueberry jam or spread instead. Mmmmmmmmmm…. blueberries and cream cheese…….mmmmmmmmmmm…. Or any fruit spread, for that matter. Actually, strawberry or raspberry spread WITH the mini chocolate chips would be fabu!

    1. shelly

      I wouldn’t use foil…if you’re out of cling wrap, you could use a large ziplock and roll it over after you sealed it! The cling wrap holds it tight, but the main point of refrigerating it is so it slices easier!

  14. Suzanne

    I made this tonight to bake in the morning for breakfast. I can’t wait to have them with coffee. I think the next time I make them, instead of chocolate chips, I’ll use cherry preserves or cherry pie filling in just a slim strip down the middle of the dough/cheese before I roll it up. If that’s good, I’ll try apricot preserves and maybe strawberry preserves. Maybe even a thick custard strip!

  15. Marianne Colucci

    Help, I live in NJ, I can only find crescents, pie crust, biscuits, breadsticks, no kind of sheet dough, I must make these!

  16. Nicole

    Thank you for the recipe. I love them. I want to eat them all by myself. Years ago I remember eating a chocolate chip cream cheese pastry from a bagel shop. It was delicious. Then just a few weeks ago I had one at Panera. These cookies tasted just like the pastries I had. I think next time I might just indulge bit more and divide the the cream cheese mixture and chocolate chips by 8 and spread over the crescent triangles. The kids didn’t love them as much as I did anyway so why shame myself by having to repeatedly go back to the cooling rack? 🙂

    1. Shelly

      WOW! That’s annoying! Over 63,000 shares and I didn’t get a click on any of them because they provide the link. Thanks for the heads up, I’ll contact them and see if they will remove the recipe.

  17. Kitty

    Just found your blog & I’m hooked! Any girl who serves cookies for breakfast is definitely my soul sister. I also have 4 sons, the oldest is in culinary school, so I guess my love of food rubbed off. Thanks for posting your yumminess for the rest of us to share!
    Kitty

  18. jenn

    Made these with cream cheese frosting because I had it on hand and I was pressed for time. I added cinnamon chips instead of chocolate and they were a hit during coffee hour at our church’s women’s retreat! Thanks for the easy and inexpensive treat that was oh soooo good!

  19. Kayla H.

    I am 8 months pregnant and have been craving chocolate chip bagels with cream cheese. I haven’t been able to find chocolate chip bagels anywhere except Panera so I was stoked to find this recipe. It’s not a bagel, but they still satisfy my craving!!! I made them this morning for breakfast to eat alongside my decaf coffee and they were delicious! I will definitely make them again. Thanks for the recipe.

  20. Christianne

    Hi, I’m from Australia and would love to try this but we don’t get the dough sheet here, what could I use as a substitute?
    Loving your page and recipes 🙂

  21. Roberto Castelamata

    I love how the recipe calls for 1/2 cup of mini chocolate chips but yet the photo shows chocolate for days!!! I mean 1/2 cup is no more than a mere handful but yet you depict an entire sheet of crescent dough covered entirely by chocolate chips.

    1. Shelly

      The mini chips go a long ways! But certainly add more if you feel like you would like to! More chocolate is never a problem 🙂

  22. Cynthia

    I’ve never seen the Cresent Cookie Dough Sheet like that. Didn’t know they made a cookie dough. GREAT to know and Great idea. Thinking if you wanted a little healthier some days you might use fresh or fresh/frozen blueberries in place of the chocolate chips. Do you think that would work or do you think they would burn?

  23. Kathy

    I just saw this receipe and it looks delicious! When you roll it do you start at the short end of the rectangle or the long edge of the rectangle. How many pinwheels does it make!

  24. shalei wilkinson

    I like to make everything from scratch so instead of buying the crescent dough already made, can i make the crescent dough or use cinnamon roll dough instead?

  25. Jenn Sibiga

    I was planning to make these for my MOPS brunch, but I will have to make them the night before. Do I need to refrigerate them after I bake them, and then serve them at room temp? I’m sure fresh out of the oven is best, but unfortunately that isn’t going to work. Will they still be tasty??

    1. Shelly

      Room temp is totally fine for these for up to 2 days. If you do decide to refrigerate them, make sure they come up to room temp before serving!

  26. Cheryl

    Look wonderful and thank you for having cookie sheets showing that look like they have been used a few hundred times. I have the same look here on mine.

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