(If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment or a whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and mini chooclate chips and combine. Lastly, add in flour and mix with a spoon or your hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)

Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.

Cut the circle into 12 triangles like a pizza. On the wide end of each triangle, place 1/2 teaspoon of cookie dough and squish flat. Be careful not to over-fill or the cookies will spread, but still be delicious.

Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a parchment lined cookie sheet, and freeze for 30 minutes to prevent spreading. Repeat with other balls.

Pre heat oven to 350 F.

Eat as is or use to decorate your I Love Ice Cream Cake!