Begin by ensuring that your butter and cream cheese are at room temperature. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, combine the room temperature butter and cream cheese. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Next, add the granulated sugar, salt, and vanilla extract to the bowl. Continue mixing until everything is well incorporated and the mixture is smooth.
Gradually add the unbleached all-purpose flour to the mixture. Mix on low speed until just combined, being careful not to overmix.
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
