Peanut Butter & Chocolate Chip Cream Cheese Cookies

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   ["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 350u00b0.", "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."]

* Per serving · 4 servings · Values may vary.

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