Who can resist flaky crescent rolls combined with a sweet cream cheese and chocolate chip filling? These crescent cookies are addictive!
This post has been created in partnership with Pillsbury.
24 Days of Christmas – Day 4
The crescent cookie. It’s totally a thing, you guys.
Ok, maybe some of you call them pinwheels. I did too, last year, when I made an eggnog version. But I’m totally calling them cookies this year because that’s how we ate them. And anytime you can combine crescent rolls with dessert, they need a dessert name.
Regardless of what you call them, I’m telling you right now that you just need to make them. Your family will love you for it.
When Pillsbury came to me, asking me to come up with a twist on their very popular Chocolate-Filled Crescents, my mind immediately turned to crescent cookies. I could barely wait to get into the kitchen to make this easy dessert (or they would go on a brunch table very well!). Just imagine buttery crescent rolls, filled with a sweetened cream cheese mixture and mini chocolate chips. Top them off with a simple glaze to make them beautiful and delicious.
Now that my daughter is getting older, she is all about being in the kitchen with me. And these cookies are just so easy that she could do most of the steps herself! Here is just how easy they are to make:
Unroll the crescent dough and separate it into 2 long rectangles. Press the seams together, and press them out until they are about 12×4 inches each.
Spread the cream cheese mixture over each of the rectangles.
And then sprinkle them with the mini chocolate chips.
Starting on the short side, roll each of the rectangles up.
Take a serrated knife and cut each of the rolls into 6 pieces to form 12 cookies.
Lay the cookies cut side down on a baking sheet.
And bake them until they are golden brown! They might look puffed up when you take them out of the oven (more like a cinnamon roll), but as they cool, they will go back down. Let them cool.
To finish them off, make a simple glaze of powdered sugar and milk and drizzle it over the cooled cookies. And that’s it!!
Your family will seriously be begging for the last cookie. I know my husband was quite disappointed when these were gone (which didn’t take long!!)
For more great holiday recipes from Pillsbury and the bloggers who have teamed up with them, visit Serious Eats, where you can also enter to win a weekly drawing of a $500 gift card!
- 4 oz cream cheese
- ¼ cup sugar
- ¼ teaspoon vanilla extract
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations
- ¼ cup miniature chocolate chips
- ½ cup powdered sugar
- 2 teaspoons milk
- Preheat the oven to 400°F.
- In a bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and beat to combine.
- If using crescent rolls, unroll the dough and separate into 2 long rectangles. Press each into a 12x4-inch rectangle and press the perforations to seal. If using dough sheet, unroll dough and cut lenghtwise into 2 rectangles. Press each into a 12x4-inch rectangle.
- Spread the cream cheese mixture evenly over the top of the dough. Sprinkle the chocolate chips evenly over. Starting on the short side, roll up each rectangle and press the edge to seal. With a serrated knife, cut each roll into 6 slices; place cut side down on an ungreased baking sheet.
- Bake for 12-15 minutes, or until golden brown. Remove the cookies from the baking sheet and allow to cool completely.
- In a small bowl, combine the powdered sugar and milk. Drizzle over the cooled cookies.
More Must Make Crescent Recipes:
Around the Web:
Pumpkin Nutella Cheesecake Danish from Inside BruCrew Life
Pumpkin Pecan Crescent-Wrapped Brie from Sweet Treats and More
Blackberry Crescents with Cinnamon Sugar from Climbing Grier Mountain
**Thank you to Pillsbury for sponsoring this post. Because of sponsors like Pillsbury, I am able to bring you all of the recipes I feature here.**