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!
Chocolate 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
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
Mixed this tonight but only had strawberry cream cheese in house. Well who doesn,t love choc and strawberries. Will bake in morning.
Awesome! I bet that will be incredible!
Just letting you know, some Skinny Fiber distributor on Facebook has stolen your photo here; https://www.facebook.com/photo.php?fbid=10200555700518591&set=a.1370434744510.159566.1340992496&type=1&ref=nf
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.
Do you have to use parchment paper?
You don’t have to, but it helps! If you don’t, grease your pan lightly.
I’m too lazy in the morning…but I’ve made these several times for the kiddos when they get off the bus. They’re delish!
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? 🙂
Help, I live in NJ, I can only find crescents, pie crust, biscuits, breadsticks, no kind of sheet dough, I must make these!
The crescents come in a can that will roll out flat.. should be fine!
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!
Do you have to use cling wrap or can foil be used? Can I grease the cookie sheet instead of parchment paper?
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!
what kind of sugar granulated or powdered
granulated