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 with the recipe I posted before)
• 8 oz cream cheese, room temperature
• 1/3cup sugar
• 2 tsp vanilla
• ¾ C mixed peanut butter and chocolate chips

Directions:

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.
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 350°.
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.
12. Enjoy! They are soft and oh so yummy!!