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In a large bowl using a hand mixer, beat cream cheese and butter, about 2 minutes.
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Add brown sugar and vanilla and fold in mini chocolate chips.
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Place a sheet of plastic wrap on a cutting board and pour cookie dough mixture in a pile on top.
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Pull the sides of the plastic wrap together and twist to form the dough into a ball, completely covered with plastic wrap.
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Refrigerate until firm at least 4 hours or overnight.
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When ready to serve, place cookie ball to a serving platter and distribute the sprinkles however you think looks best.