Mix cream cheese, chocolate and peanut butter until blended. Unroll pastry sheet on lightly floured surface. Spread with cream cheese mixture. Roll both short sides of dough to centre; wrap with plastic wrap. Freeze 15 min. or until firm.
Heat oven to 425ºF. Trim ends of pastry roll-up to make even if necessary. Cut roll-up into 18 slices, each about 1/2 inch thick.
Place, 1 inch apart, on parchment-covered baking sheets. Brush with egg; sprinkle with sugar.
Bake 15 to 18 min. or until cookies are puffed and golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Prepare recipe as directed except do not brush unbaked pastry slices with beaten egg or sprinkle with sugar. Freeze in airtight container up to 1 month before brushing with beaten egg, sprinkling with brown sugar and baking as directed. (No need to thaw first.)
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4.5 g
Cholesterol 20 mg
Sodium 115 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 3 g
Protein 4 g
18 servings, 1 cookie (27 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.