Sometimes on Saturday morning cookies for breakfast sounds like a great idea.
It’s times like this you need a go to recipe, that you can call breakfast cookies, and feel ok about serving them first thing in the morning.
They are easily put together the night before then sliced and baked in the morning. Also they are made with crescent roll dough… so they are super easy!
And you can eat them anytime… not just for breakfast. In fact if you make them in the afternoon or evening you probably won’t have any left for breakfast the next day.
Keep in mind they need to refrigerate at least 2 hours before baking so plan accordingly.
Here’s what you’ll need
1- Package Crescent Rolls- or if you can find the kind that’s a single sheet, buy those.
1- Brick of Cream Cheese- Softened
1- tsp Vanilla
1/4- Cup Sugar
1/2- Cup Chocolate Chips- minis work really well
Put your cream cheese, sugar and vanilla in the bowl of your mixer and get it going. You want to mix it until it is nice and blended, fluffy and soft.
Now spread your crescent rolls out on to a sheet of wax paper. Press the seams together. Now spread your cream cheese mixture evenly all over the crescent rolls. Sprinkle with chocolate chips.
Now roll it up as tight as you can. This is important. If you roll it loosely when you bake them the middle will kind of fall out, they still taste good but will be messy.
Now wrap them up in the wax paper & stick them in the fridge for at least 2 hours.
When you are ready to bake preheat your oven to 350. Slice them into 1/2 in sections and place on a parchment lined cookie sheet… you want to use parchment, the filling is sticky when it bakes.
Bake for about 20 minutes. You want them to be golden brown and for the filling to be puffy.
Remove and let cool completely on the cookie sheet.
Enjoy your coolest mom in the world award for serving cookies for breakfast!!
Want another way to eat chocolate for breakfast?? Try these!
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