• Remove the puff pastry from the freezer, allow to thaw at room temperature.
• On a large piece of parchment paper roll each sheet into a 14 x 10 inch rectangle
• In the bowl, beat the cream cheese, sugar, and International Delight Sugar Cookie Creamer (Optional) together until smooth.
• Divide the cream cheese between both sheets of puff pastry. Starting at one long end of the pastry, start spreading the cream cheese to the other end, leaving a one inch border at that end without cream cheese.
• In a small bowl mix together the chocolate chips & marshmallows. sprinkle evenly on both sheets.
• Starting with the long end (jelly roll style) and roll the sheet to the other side with the inch border without cream cheese. Moisten the pastry edge with water and seal the edge. Place the roll in the refrigerator for at least one hour or overnight if you would like these for breakfast.
• Preheat the oven to 375 degrees. Slice the log into 1 inch pieces and place cookies on a parchment lined baking sheet and bake 20 - 25 minutes or until lightly browned. Remove from cookie sheet to wire rack to cool.

Glaze

• Whisk together the powdered sugar and 1 tsp of International Delight Frosted Sugar Cookie Creamer (can substitute milk). Until a glaze is formed. Add more creamer until you reach the desired consistency. Drizzle over cookies before serving