Cookie Butter Danish


Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Have you tried cookie butter?  We recently did and it is divine!  It's creamy, spreadable, and made with cookies that have a hint of gingerbread.  You can spread it on toast, bagels, or even eat it straight from the jar!  I decided to mix some with cream cheese, a little bit of powdered sugar, and bake it in a flaky crescent roll dough.  This danish is simple to make, bakes in a matter of minutes, and is perfect for breakfast or dessert. 



Print Friendly and PDF 
Ingredients are as follows: 

8 ounces cream cheese, softened
1/2 C cookie butter  
1/2 C powdered sugar
8 ounce crescent rolls (8 count)  

Directions: 

Preheat oven to 350 degrees; grease a cookie sheet. 


Cream together the cream cheese, cookie butter, and powdered sugar; set aside.

Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!
 
Unroll the crescent rolls and arrange them into a circle, overlapping the edges.

Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Evenly spread the filling around the center of the dough.

Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Fold the dough over and crimp the seam so it sticks together.

Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

 Cut off the remaining dough and set aside.


Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Take the dough scraps and cover the rest of the dough.


Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Bake for 17-20 minutes; until golden brown.  Cool for a little bit then sprinkle with powdered sugar.


Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Serve and enjoy! 


Creamy cookie butter mixed with cream cheese and baked in a flaky crescent dough!

Labels: , , , , ,