Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chopped pecans.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

For the frosting, beat the softened butter in a bowl until creamy.

Gradually add the powdered sugar, mixing well.

Add the milk and vanilla extract, beating until smooth and spreadable.

Once the cookies are completely cool, spread a layer of frosting on each cookie and sprinkle with additional chopped pecans.