Whip cream cheese until light. Gradually beat in brown sugar and white sugar. Add dry BUTTER BUDS, egg substitute and vanilla; mix well.

Sift together flour, salt and baking soda. Fold into cream cheese mixture.

When all flour is incorporated, fold in pecans and chocolates.

Drop one ounce portions onto sheet pan sprayed with BUTTERMIST pan spray.

Bake in preheated 325 degree oven for approximately 12 minutes.

Yield: 48, 2oz. cookies

Nutrition per Serving: (2 cookies)
Calories – 100
Carbohydrates – 15 g
Cholesterol – 2 mg
Dietary Fiber – 4 g
Protein – 2 g
Sodium – 69 mg