Peanut Butter & Chocolate Chip Cream Cheese Cookies

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Ingredients:

1 can seamless crescent rolls (or pinch together

seams on a regular can)

8 oz cream cheese, room temperature

1/3 cup sugar

2 tsp vanilla

¾ cup mixed peanut butter and chocolate chips


Directions:

Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangular shape (A pizza cutter works well.)

Spread the cream cheese mixture over the top of the crescents, leaving a 1/2 inch gap at the edges
Sprinkle chips on cream cheese and press lightly into dough

Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours

Once chilled, line a cookie sheet with parchment paper (prevents sticking)
Slice the roll into 1/4" slices (They won’t keep the precise round shape)

Bake at 350* for 12-14 minutes until golden brown

Coconut Key Lime Pie

Coconut Key Lime Pie 

Ingredients:

1 can (14 oz) Sweetened Condensed Milk

1 can (13.5 oz) Unsweetened coconut milk

1/3 cup fresh key lime juice

7 large Egg yolks

1 Easy Press-In Pie Crust, made with graham crackers

2 cups Heavy cream

2 tbsp Confectioners Sugar

3 tbsp sweetened shredded coconut, toasted


Directions:

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.