These Chocolate Chip Crescent Roll Cookies couldn’t be any easier. 7 ingredients and 30 minutes is all you need. Who can resist flaky crescent rolls combined with a sweet cream cheese and chocolate filling?
We can never have too many cookies! For even more favorite cookies, try these Mexican Wedding Cookies, Peanut Butter Blossoms, or Chocolate Chip Pudding Cookies.
The crescent roll cookie. It’s totally a thing, you guys.
Ok, maybe some of you call them pinwheels. I did too, last year, when I made an eggnog version. But I’m totally calling them cookies this year because that’s how we ate them. And anytime you can combine crescent rolls with dessert, they need a dessert name.
Regardless of what you call them, I’m telling you right now that you just need to make them. Your family will love you for it.
I could barely wait to get into the kitchen to make this easy dessert (or they would go on a brunch table very well!). Just imagine buttery crescent rolls, filled with a sweetened cream cheese mixture and mini chocolate chips. Top them off with a simple glaze to make them beautiful and delicious.
Ingredients
- Cream Cheese: This will make the filling for the cookies.
- Sugar: The sugar adds sweetness to the cream cheese.
- Vanilla: I like to use real vanilla extract for the best flavor.
- Crescent Rolls: You can use regular canned crescent rolls, or if you can find it, the recipe creations dough (that comes in one sheet) makes it a little bit easier to make these cookies.
- Chocolate Chips: You’ll want to use mini chocolate chips. They will distribute much better in these cookies.
- Powdered Sugar: You need powdered sugar to make the glaze.
- Milk: The milk and powdered sugar combined make a super easy glaze.
How to Make Crescent Roll Cookies
Start by beating the cream cheese until it is smooth. Then add the sugar and beat until combined. You want this loose enough to be able to spread, so sometimes I will beat it for a minute or two to make it nice and light.
Open the dough and separate it into 2 large rectangles. Spread them to a 12×4-inch each, and press the perforations together.
Spread the cream cheese mixture over the rectangles.
Sprinkle the chocolate chips over the top.
Start rolling the dough, starting on the short side.
Cut each roll into 6 even slices.
Place the slices, cut side down, on a baking sheet.
Bake until the cookies are golden brown.
Once the cookies are cooled, mix the powdered sugar and milk together, then drizzle over the tops of the cookies.
Tips and Tricks
The cookies will puff up a bit while baking, (kind of like a cinnamon roll), but once they cool, they will flatten back out.
These cookies are best served fresh, but can be kept in an airtight container for up to 3 days. The glaze will get sticky, though.
You can add different things to the fillings – other flavors of chocolate chips, cinnamon, pumpkin pie spice, etc. I would suggest roughly chopping any other flavors of chocolate chips, though, so that they distribute better.
More Recipes Made with Crescent Rolls
Pepperoni Pinwheels
Crescent Raspberry Brie Bites
Mini Pumpkin Pies
Red Velvet Cream Cheese Danish
Chocolate Chip Crescent Roll Cookies
Ingredients
- 4 oz cream cheese softened
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 can 8 oz refrigerated crescent dinner rolls
- 1/4 cup miniature chocolate chips
- 1/3 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons milk
Instructions
- Preheat the oven to 400ºF.
- In a bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and beat to combine.
- Unroll the crescent roll dough and separate into 2 long rectangles. Press each into a 12x4-inch rectangle and press the perforations to seal. (If using the crescent recipe creations that comes in one large sheet, unroll the dough and cut lengthwise into 2 rectangles. Press each piece into a 12x4-inch rectangle.)
- Spread the cream cheese mixture evenly over the top of the dough. Sprinkle the chocolate chips evenly over the top.
- Starting on the short side, roll up each rectangle and press the edge to seal. With a serrated knife, cut each roll into 5 slices; place the cut side down on an uncreased baking sheet.
- Bake for 12-15 minutes, or until golden brown. Remove the cookies from the baking sheet and allow them to cool completely.
- In a small bowl, combine the powdered sugar and milk. Drizzle over the cooled cookies.
Lisha says
Great easy recipe,placing my lil bundles of yum in the oven right now!
Min says
Looks so simple to make yet extremely satisfying! Thanks for sharing 😉
Laura @ Laura's Culinary Adventures says
These look delicious, cute and easy!
hani/hanielas says
These look delicious.
Kim Beaulieu says
Seriously? These should be illegal. But I’m SO glad they’re not.
Joanne says
You definitely stepped up the chocolate crescent! I love the idea of them in cookie form!
Laura (Tutti Dolci) says
These are too cute!
Tracey says
What a great, simple idea for the holidays! My family would devour these in no time 🙂
Chels R. says
Gah- Totally in love with your Kitchenaid hand mixer! I need to get a better one. I have one of those cheapie ones whose speed levels are fast and faster. These cookies look perfect! What a cute adaptation to the pinwheel.
Norma | Allspice and Nutmeg says
Oh I love how simple these are and yet, I’m sure they’re divinely delicious.
Belinda@themoonblushbaker says
I am sad now we do not have crescent dough in Australia because I want to make these little beauties. They look simply divine!
Colleen @ What's Baking in the Barbershop?! says
I love making sweet and savory “pinwheels” like these! The combo of the cream cheese filling and chocolate chips sounds perfect. And the flaky crescent dough? Can’t go wrong!
Katrina @ Warm Vanilla Sugar says
These look heavenly! Love the crescent cookie idea – I’m all over it!