In a large bowl using a hand mixer, beat cream cheese and butter, about 2 minutes.

Add brown sugar and vanilla and fold in mini chocolate chips.

Place a sheet of plastic wrap on a cutting board and pour cookie dough mixture in a pile on top.

Pull the sides of the plastic wrap together and twist to form the dough into a ball, completely covered with plastic wrap.

Refrigerate until firm at least 4 hours or overnight.

When ready to serve, place cookie ball to a serving platter and distribute the sprinkles however you think looks best.