Except more than half of us (I think, don’t quote me on that or anything) skip right over that first meal of the day in exchange for a cup of coffee and wait until lunch. For years, mainly as a teenager, I was guilty of this. I used to need 2-3 hours after waking up before my stomach could even consider the idea of adding anything to it. Which would mean that in middle school and high school I would have needed to wake up between 4 and 5 am in order to eat breakfast before classes started.
I don’t know about you, but the sunrise on the beach in the summer is the only thing that is going to drag me out of bed that early in the morning.
Now as an adult, I prefer to eat breakfast at my desk before my work day begins. (Which is still realistically 2-3 hours after I wake up, so some things never change.)
Breakfast is one of those great meals where you can choose to go savory with ingredients like eggs and bacon or take it on the sweet side with muffins and donuts. A good balance is definitely the best choice, but it seems as though recently there’s been an explosion of dessert-like breakfasts, such as Breakfast Popsicles, Strawberry Shortcake Donuts, and Pancake Cupcakes.
The thought to make a dessert-like breakfast was bopping around in the forefront of my mind like a catchy 90’s boy-band tune while I was walking through the local farmers market and then I found an ingredient that caused me to have a wonderful, awful idea. (Yes, I just took that line from The Grinch Who Stole Christmas.)
What was this wonderful, awful ingredient you ask?
S’mores cream cheese.
It wouldn’t be enough to just slather this over a toasted, plain bagel. I needed something more. Something slightly crazy and decadent. Like a breakfast cookie.
Of course, once I went to Pinterest to find inspiration for breakfast cookies I learned that I was not the first to think of a s’mores breakfast cookie (as expected) but it solidified that wonderful, awful idea that these cookies needed to be made and enjoyed for breakfast post haste!
Inspired by: Cookies and Cups
Servings: about 15 cookies
- 1 tube crescent rolls
- s’mores cream cheese, or:
- 8 oz. cream cheese, softened
- ¼ cup sugar
- ¼ cup graham cracker crumbs
- ¼ cup mini marshmallows
- 1 tsp vanilla
- ½ to ⅔ cup mini chocolate chips
1. Roll out the crescent roll dough and pinch the seams together.
2. To make s’mores cream cheese, beat the cream cheese and sugar together in the bowl of a stand mixer until light and fluffy. Add in the vanilla extract and graham cracker crumbs until combined.
3. Spread the cream cheese mixture over the crescent dough, leaving ½ inch of a border on all sides.
4. Sprinkle the mini chocolate chips on top of the cream cheese.
5. Start with a long side and carefully roll up the crescent dough into a log. Press to seal the edges to the dough.
6. Wrap firmly with plastic wrap and refrigerate for at least 2 hours.
7. Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
8. Unwrap the crescent log from the plastic wrap and slice into ¼ inch rounds. Place on the prepared baking sheet and bake for 12-14 minutes or until golden brown.
9. Transfer to a wire rack to cool slightly.
I dare you to eat just one! These are absolutely incredible! Soft and chewy and filled with all the things that make s’mores delicious!