breakfast cookies

I am convinced that December is the best month of the year for baking.  Really, anytime is a great time to bake, but something about baking in anticipation of Christmas makes it even more fun for me.  To celebrate the first day of Advent, I decided to try these "breakfast cookies" I found on pinterest.  (If I'm honest, I was also down to the last drops of milk, had no eggs, and one lonely banana, which meant our breakfast pickins' were pretty slim...)

Speaking of slim pickins...I did not have any crescent rolls in my fridge.  BUT, luckily for me, google had plenty of good homemade dough recipes.  I used whole wheat flour (in an attempt to make cookies for breakfast healthier?!) but I think in the future the best option would be to use the pre-made crescent rolls to save time and energy.  And, let's face it, homemade dough is not going to make these any better for anyone...whole wheat flour or not!

Despite my ingredient set backs, the cookies turned out great!  Definitely not something to serve every morning, but they are perfect for a special treat.

 Enjoy!

breakfast cookies with whole wheat flour

Chocolate Cream Cheese Breakfast Cookies 
Recipe from Cookies & Cups

Ingredients:

• 1 can seamless crescent roll dough (This is the way to go, but if you are feeling brave- try the link above for homemade dough!)
• 1 8 oz block of cream cheese, softened
• 1/4 C sugar
• 2 tsp. vanilla
• 1/2 C mini chocolate chips (I used regular size and they worked just fine- and I used WAY more than 1/2 a cup!)

Directions:

• Roll out crescent roll dough into a rectangle shape
• In the bowl of a stand mixer, blend cream cheese, sugar, and vanilla
• Spread cream cheese mixture onto rolled out dough
• Sprinkle chocolate chips over cream cheese
• Roll up the dough tightly and wrap it in cling wrap
• Refrigerate at least 2 hours, or over night
• After chilled, preheat oven to 350 and line a cookie sheet with parchment paper
• Slice the crescent roll into 1/4 inch slices and lay on cookie sheet
• Bake 12-14 minutes (or until dough is golden brown) (10 minutes was perfect for my oven and homemade dough)
• Serve warm

xo,

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