Wednesday, April 10, 2013

Triple 'C' Cookies

Who doesn't love cookies?!?!?!  Am I right?!?  Nothing is better than a cookie that is just the right mix of soft and chewy...savory and sweet...a tasty-happy dance for your mouth...beautiful to look good as soon as it hits your lips...

We're still talking about cookies by the way.  Get your head out of the gutter!

This has become one of my favorite cookie recipes and most popular with my friends.  I love it so much that I hesitated sharing it because I secretly love being the person who walks into a party and hears her friends say "OMG she brought those cookies!  Saweeeeet!"  But I'll be nice and share :)

As a side note, the original recipe was from another blog and I can't find it now to give credit.  I'm sorry!!!  I've modified it, as I do with pretty much every recipe.

What you need: 

  • 1 canister of seamless crescent roll dough
  • 1/4 cup sugar (note: I tried this with stevia, splenda, etc just because I was curious.  verdict: not as good)
  • 2 1/2 teaspoons vanilla extract
  • 1 package (8 oz.) Fat Free Cream Cheese (room temperature)
  • 1 bag of mini chocolate chips: how much you use is dependant on how much chocolate yumminess you want!
What you do: 
  1. Layout a layer of saran wrap on  your counter that is a good 6 inches longer than what your crescent roll dough is going to be.  Spray a little Pam or something on there so nothing sticks.
  2. Spread out your dough.  Don't make it hard...just open it up and unroll.
  3. In a bowl, mix your cream cheese, vanilla and sugar until it's all nice and creamy.  I don't need a hand mixer for this, btw.  Just a good spoon or scraper works fine.
  4. Spread your mixture out over your dough.  This isn't going to be the easiest thing ever because they're both a little sticky, but just do your best to get it even and as close to the edges as possible.
  5. Now that you have your dough and layer or cream cheese mixture, sprinkle those lovely mini chips all over in a single layer.  How many you use is up to  you.  I love chocolate, so I use at least half the bag.
  6. Start at one end of the roll and start rolling it up.  You'll want to get it a little tight at first, but after you get it started it will just naturally even out.
  7. Wrap your roll up in that saran wrap, twist the ends, and pop it in the fridge for a good 60 minutes to harden it a little.  If you're shorter on time, you can put it in the freezer for a few minutes.  Keep an eye on it in there, however, because you don't want it to form crystals!!
  8. Preheat oven to 350.
  9. Pull your roll out and slice it just like cookie dough!  I do about 1/4" thick slices.
  10. Place on cookie sheet with non-stick spray...or parchment paper...whatever your "thing" is.
  11. Bake about 10-12 minutes.  You're looking for just slightly golden.
My justification for these badboys: simple ingredients, not too shabby on the calorie side, and they stay soft!!!  Plus it's cream cheese and crescent rolls, so you can totally justify these for breakfast, right??  Well, I do...

Shared on: Buns in my Oven

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