Categories: cookies

Ingredients

• 1 can refrigerated crescent rolls (8oz.)
• 1/3 cup miniature semisweet chocolate chips
• 1/4 cup vanilla creamy ready-to spread frosting
• Candy sprinkles and/or colored sugars

Directions

1. Heat oven to 365 degrees. Line cookie sheet with parchment paper.
2. Unroll 1 can of refrigerated crescent rolls. Separate into 8 triangles.
3. Place 1/3 Tbsp. miniature semisweet chocolate chips on the short side of each triangle.
4. Fold 2 sides of each triangle up over and around chips; press to seal dough edges.
5. Roll each bundle between palms of hands to form an egg shape . Place on cookie sheet.
6. Bake about 9 minutes or until golden brown.
7. Remove form cookie sheet to cooling rake. Cool completely, about20 minutes.
8. To frost, in a small microwaveable bowl, microwave 1/3 cup vanilla creamy frosting on high 15 to 20 seconds or until melted and stirred smooth.
9. Dip tops of each baked roll in frosting. Sprinkle with colored sugars or candy sprinkles.
10. Serve warm or cold. Store in airtight container up to 3 days.

11. Variations: fill cookies with jam, jelly, caramel, or other candy.

12. Divide frosting into 2 or 3 small bowls, and add food coloring and/ or drops of flavoring, stirring to combine. Then microwave, and dip as above.

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