PEANUT BUTTER CREAM CHEESE COOKIES RECIPE RECIPES

Steps:

• Beat sugar, cream cheese and vanilla together until smooth and creamy.
• 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. Pinch together seams on pre-cut crescents if necessary.
• Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
• Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
• Roll the crescent sheet up tightly and wrap in cling wrap.
• Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
• When chilled preheat oven to 350°.
• Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
• Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
• Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
• Cool on the parchment paper or wire rack.

Steps:

• Heat oven to 350°F.
• Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base and topping ingredients until soft dough forms.
• Shape 6 (1-inch) balls of dough.
• On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Then with the remaining cookie dough, press into 9 X 13 inch pan.
• Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
• Cool 10 minutes.
• Reserve the 6 cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
• Spread evenly over bars.
• Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
• Beat on high speed about 2 minutes or until light and fluffy.
• Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer.
• Press in lightly.
• Refrigerate until set, about 30 minutes.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.