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!
PrintChocolate Chip Cream Cheese Breakfast Cookies
- 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
- With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
- Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
- Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
- Sprinkle your chocolate chips on top of cream cheese.
- Roll the crescent sheet up tightly and wrap in cling wrap.
- Refrigerate for at least 2 hours, or overnight.
- When chilled preheat oven to 350°.
- Line a cookie sheet with parchment paper to prevent sticking.
- Slice the crescent roll into 1/4″ slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
- Transfer to wire rack.
- Eat warm or room temperature.
Nutrition
- Serving Size: 1 Cookie
- Calories: 154
- Sugar: 10.5 g
- Sodium: 119.4 mg
- Fat: 7.5 g
- Carbohydrates: 19.7 g
- Protein: 0.6 g
- Cholesterol: 0.5 mg
How could you transform these for a thanksgiving treat? Just add pumpkin spice?
I might add some
Pumpkin into the cream cheese too!!
How could you transform these into a thanksgiving treat? just use pumpkin spice?
These would be super yummy with the Hershey’s Cinnamon Chips I just bought! Thanks for the idea!
These would be yummy with the Hershey’s cinnamon chips I just bought! Thanks for the idea!
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!
Oooh, good tips!!
I couldn’t agree with you more…..,why not eat these for breakfast? 🙂 Looking forward to trying these in the am!
I was wondering if you could put fresh blueberry?
Someone said maybe cinnamon sugar, maybe with blueberrys.
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! 🙂
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.
I love this recipes and I can’t wait to make it for my daughters sleep over. The girls will love it.