Preheat oven to 325F. Line a baking sheet with parchment paper.

Place the butterscotch chips in a blender and pulverize them to a coarse powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, and salt until smooth, about 1-2 minutes. Mix in the pulverized butterscotch chips.

Turn the mixer to low and add flour gradually until combined; the mixture will be dry.

Scoop 1 tablespoon of dough, roll into a ball, and place on the prepared baking sheet, spacing about 1.5 inches apart.

Bake for 17-20 minutes until lightly golden at the edges. Remove from oven and cool on a wire rack.

Prepare the glaze by mixing powdered sugar, vanilla, and milk. Top each cookie with about 1 tablespoon of glaze and sprinkle with chopped pecans. Let set before serving.