Chocolate Chip Puff Pastry Cookies

Originally published on “Blaise the Baker” August 13th, 2014

I am a huge fan of frozen puff pastry and I love creating new and delicious ways of using it! A few months ago I was inspired to try my hand at making cookies out of the puff pastry, and OH! I’m so glad I did!

These delicious chocolate chip and cream cheese filled cookies are rolled up in the puff pastry and then cut and baked off like cinnamon rolls! They are so good! You get the delicate “crunch” of the puff pastry, and the “tang” of the cream cheese, finished off with (of course) the chocolate… AND they could not be easier!

These are best eaten within 2 days of when they are made. Trust me – that will not be a problem with these delicious cookies!

Plan ahead: The frozen puff pastry needs to be thawed – so place the pastry in the refrigerator overnight to allow for a gentle defrost.


Chocolate Chip Puff Pastry Cookies

2 sheets (1 package) frozen puff pastry, thawed
8 oz. cream cheese, at room temperature
4 tablespoons white granulated sugar
1 tablespoon vanilla extract
2 cups mini chocolate chips, divided

Start by preheating the oven to 375 degrees F.

Prepare 2 baking sheets by covering them with parchment paper.

On a floured surface, unfold 1 of the puff pastry sheets and roll (using a floured rolling pin) the pastry out to make a large rectangle. (The rectangle should run pretty close to 15 x 10 inches or so)

In a small bowl, combine the cream cheese, vanilla extract and white granulated sugar and stir together until smooth.

Take half of this mixture, and spread evenly over the rolled out puff pasty sheet, leaving about an inch boarder along the right side of the dough.

Sprinkle on half of the mini chocolate chips and try to get them as evenly as possible.

Roll up the pastry by gently folding and rolling, starting with the left hand side. Work carefully and gently with this part – there will be a little “overflow” and this is fine.

When finished rolling, seal the end with just your finger and a little water.

Repeat this process with the other sheet of puff pastry.

When finished, you should have 2 “logs” of puff pastry cookies. Wrap these in plastic wrap and chill in the refrigerator for at least 2 hours. (You could also do this a day ahead and bake them off the following day)

After chilled, remove from the refrigerator and remove plastic wrap. Cut each log crosswise into about 1-inch slices. Place the slices onto the prepared baking sheets.

Bake these in a preheated oven for 20 minutes, or until golden brown.

If your oven can only accommodate one baking sheet at a time, place the other sheet into the refrigerator until ready to bake. If placed in the refrigerator, add about 3-4 minutes bake time.



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