Chocolate Chip Cream Cheese Cookies

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chocolate chips on top of cream cheese.
Roll the crescent sheet up tightly and wrap in cling wrap.
Refrigerate for at least 2 hours, or overnight.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper to prevent sticking.
Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Transfer to wire rack.
Eat warm or room temperature.