Cream-Filled Crescent Chocolate Chip Cookies

Soft, rich, and utterly irresistible, these Peanut Butter Chocolate Chip Cream Cheese Cookies combine the tangy creaminess of cream cheese with nutty peanut butter and melty chocolate chips. Using canned crescent roll dough makes this an approachable, quick treat that’s perfect when you want homemade cookies without the fuss. The dough is spread with a sweetened cream cheese layer, sprinkled with peanut butter and chocolate chips, rolled, frozen, and then sliced and baked for perfectly uniform rounds. These cookies are slightly crisp at the edges with a tender, creamy center—the ideal balance of textures and flavors.

This recipe works well for weekday desserts, bake sales, or quick snacks. The freezer step allows you to prepare ahead and bake only what you need. Below you’ll find clear, step-by-step instructions, ingredient measurements for 10 servings, and helpful tips for best results.

• 1 8 oz can crescent rolls
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 tsp vanilla
• 1 cup peanut butter and chocolate chips, mixed

• 1. In a small mixing bowl, beat the softened cream cheese with the sugar and vanilla until smooth and well combined. Scrape the sides of the bowl so no lumps remain. This sweetened cream cheese layer provides a tangy, creamy contrast to the peanut butter and chocolate.
• 2. Lightly dust a work surface with flour and unroll the crescent roll sheet. Use a rolling pin to gently stretch and smooth the dough, then trim the edges so you have a neat rectangle. Stretching helps ensure even rolling and consistent cookie thickness.
• 3. Starting about 1/2 inch from one long edge, spread the cream cheese mixture evenly over the crescent dough. Leave the top strip free of filling so the roll seals cleanly when you roll it up.
• 4. Evenly sprinkle the mixed peanut butter and chocolate chips over the cream cheese layer. If your peanut butter is thick, consider dolloping small spoonfuls spaced evenly so the spread remains distributed after rolling.
• 5. Tightly roll the dough into a log, starting from the filled edge and rolling toward the unfilled strip so it seals. Wrap the log tightly in plastic wrap to keep its shape and place it in the freezer for at least 2 hours. Freezing firms the roll so you can slice even cookies without compressing the dough.
• 6. After two hours, preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
• 7. Remove the frozen log from the freezer and unwrap. Using a sharp knife, cut the roll into 1/2-inch thick slices. Wipe the knife between cuts if the filling begins to stick. Arrange the slices on the prepared sheet, leaving a little space between each for expansion.
• 8. Bake the cookies in the preheated oven for 15–20 minutes, or until they turn a light golden brown on the edges. Baking times can vary by oven; check at 15 minutes to avoid over-browning. The centers should still be tender.
• 9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for melty chocolate chips or at room temperature for a firmer texture.

– For a different flavor, swap peanut butter for almond or sunflower seed butter (great for nut-free needs if using seed butter). – You can prepare multiple logs and freeze them for future baking: slice and bake straight from frozen, adding a couple extra minutes to the bake time. – To make them extra indulgent, sprinkle a pinch of sea salt on top before baking to contrast the sweetness.

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