Preheat your oven to 350°F (175°C). Spread the raw pecans on a baking sheet and toast them for 5-7 minutes.

In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy for 3-5 minutes.

Add the egg and vanilla extract to the mixture and mix until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed.

Gently fold in the cooled, toasted pecans ensuring even distribution.

Scoop balls of dough onto a parchment-lined baking sheet leaving space between each cookie.

Bake for 10-12 minutes until edges are golden and centers are puffy. Remove while slightly underbaked.

Let the cookies cool for 5 minutes before transferring to a wire rack. Prepare the glaze while cookies cool.

Melt butter in a saucepan, stir in brown sugar, milk, and powdered sugar until smooth and glossy. Drizzle over the cooled cookies.