Melt-In-Your-Mouth Butter Pecan Thumbprint Cookies with White Chocolate Feuilletine, and a Way to Help the Sandy Hook School Families

Do you like butter pecan? Do you like white chocolate? Do you like feuilletine? If you don’t know what feuilletine is, I’ll get to it in a second, but I know you’re going to love these cookies!

So, three posts in less than two weeks. Weird, huh? Someone needs to take my temperature. I have a feeling it would probably register anywhere from 350 F to 375 F because the holiday baking bug bit and it keeps biting, leaving welts of butter, flour, sugar and eggs all over me.  How dorky can I get? Oh, believe me, there’s more dork where that came from.

Melt-In-Your-Mouth Butter Pecan Thumbprint Cookies with White Chocolate Crunch Filling

Before I get to these cookies, I need and want to touch on the Sandy Hook shootings.  I’ve had such pain in my heart since learning of it, and I can’t watch anything about it without choking up.  Little children are precious, flawless gems; untainted by the harsh realities of what can be a cruel world at times.  They show us the goodness of human beings. Killing them is killing human goodness.

Sleep escapes me because I keep picturing all of those little, innocent children shot dead in such an aggressive, hateful manner.  They were seedlings that never had a chance to sprout; bright-eyed links to the future, broken, because they were shot dead by a man who was probably mentally ill, but no one ever did anything about it, or so it seems.  We don’t know what inner demons this man was battling, but it begs the question – what could motivate someone to do something so heinous, so heartless, so cruel, so despicable?

We may never know.

I’m not going to spout off about gun control or mental illness, but I am going to direct you to a fund set up by United Way of Western Connecticut called the Sandy Hook School Support Fund to help the families of the victims through their grief.  Whether it be therapy or grief counseling of some sort, at this time, it’s at least a little something to make life easier for them.  It’s not going to bring back their little angels or loved ones, but it’s something and I think we’ve all felt some form of helplessness since it happened.

UPDATE:  The Daily News has put up a list of Sandy Hook funds you can donate to and linked them, from The Red Cross to personal family funds.  This gives you a lot of options to help and show your support.

Butter Pecan White Chocolate Crunch Thumbprint Cookies

It’s really hard to write about cookies after that, but I will write about cookies, a cookie or three for each little angel.

These are thumbprint cookies laden with toasty, buttered pecans, and filled with white chocolate feuilletine.  Some of you may have heard of feuilletine, and if you’ve been reading my blog for a while, you know exactly what it is.

Feuiiletine (foo-ye-teen – from the French ‘feuille,’ meaning ‘leaves’) is made from very thin, crispy, sweet crepes..sort of like wafers.  They’re crushed, then usually added to creamy desserts for texture.  Aside from the texture, they also add a delicate caramel undertone. If you can’t find feuilletine nearby, which is like a 99.9 % probability, you can order it HERE, or make it yourself.

If you don’t want to deal with feuilletine, which can be pricey, although I think my link is a great price for it, corn flakes, placed in a ziplock bag and pounded into smaller flakes, are a decent substitution.  Corn flakes will give you a crunchier filling since they are not as delicate as feulletine, which gives you a light, crispy filling, and you also won’t get that subtle caramel flavor from corn flakes.

Crispy – Crunchy? Yes, there is a difference.

Butter Pecan White Chocolate Crunch Thumbprint Cookies

Although corn flakes may not hold a candle to feuilletine flavor-wise, the good news is, I split the melted white chocolate and added feullitine to half and crushed corn flakes to the other half.  They were both very good and got a big thumbs up from those who tried them. So, go French or go Kellogs; either way is perfectly fine.  You can even use Rice Krispies if you like!

Another alternative that comes closer to feuilletine in flavor is crushed sugar cones; the ones you buy for ice cream. The texture isn’t feathery crisp like feuilletine, but it’ll give you a corn flake crunch with more flavor.

Update: a reader pointed out that those rolled Piroline or Pirhouette cookies that you find in most supermarkets, would be a great substation, and I could not agree more. But, you need to find the ones without filling, just plain rolled wafers  So, out of all three, the rolled P cookies, crushed, might be as close to feuilletine as you could get.

Wow, how could I forget the cookie part? You know those melt-in-your-mouth pecan crescent cookies or snowballs coated in powdered sugar (aka Russian tea cakes)? That’s what these cookies are like, with a thumbprint and minus the powdered sugar coating, but even more buttery and toasty.  They literally do melt in your mouth, with a delicate crumble that dissolves into a toasted, buttery bash of flavor!

Buttered, toasted pecans are my new thing.

I always toast nuts before adding them to sweet or savory preparations because toasted nuts have so much more flavor than nuts that aren’t toasted.  However, when it comes to pecans, I can’t stop coating them in melted butter before toasting them.  I’m not sure I’ll ever stop doing that with pecans because toasted is great, but butter toasted is better. You get that lovely, rich, brown butter flavor in addition to the toasty – you know, like good ole’ butter pecan ice cream. It simply can’t be beat.

So, to sum up these cookies, as a friend put it, ”’s crispy, creamy chocolate in a nutty, buttery, toasty cookie, and OMG, it does melt in your mouth, like those Lemon Meltaways!”. Now that’s a compliment because meltaway cookies are pretty melty, especially the lime meltaways!

I prefer the lime over lemon..but whatever.


Try these Butter Pecan thumbprints with milk chocolate or dark chocolate if you don’t like white chocolate, or make them using a variety of chocolate-feuilletine fillings.  Add a sprinkling of sea salt on top of the white chocolate crunch filling before it sets, for a sweet and salty bite, if you so desire!

One more thing! I have a little upcoming treat for all of you! I melted about a pound or more of white chocolate and added a lot of feuilletine, since I was experimenting.  Check back in a few days to see what I did with all that leftover white chocolate feuilletine!

With all that said; I hope you try them.  I hope you like them.  I hope you all have a wonderful holiday!

White Chocolate Butter Pecan Thumbprints

Melt-In-Your-Mouth Butter Pecan Thumbprint Cookies with White Chocolate Feuilletine
Prep time: 
Cook time: 
Total time: 
Yield: 2 dozen cookies
Melt in your mouth, toasty, buttery pecan goodness combined with a creamy white chocolate crisp center is a party on the palate! These are great for a holiday cookie exchange, if they last prior to it!
  • 2 sticks of unsalted butter
  • ⅔ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2½ cups flour
  • 1½ cups chopped pecans
  • 4 tablespoons unsalted butter, melted
  • 8 ounces white chocolate, melted
  • ⅓ cup heavy cream, heated until hot
  • Abut ¾ to 1 cup feuilletine or crushed corn flakes or crushed sugar cones or crushed Piroline cookies, the ones without filling, or crushed rice krispies (see note below)
  1. Stir together chopped pecans and ¼ cup melted butter. Spread in an even layer on a parchment lined sheet pan. Bake at 350° for 10 – 15 minutes, stirring them around once half way through. until pecans are toasted (you’ll be able to smell them). Keep checking and stirring so they don't burn. Remove from oven, and let cool.
    Alternatively, In a pan or skillet, melt the butter over medium heat. Add pecans and cook until toasted and fragrant, about 4 to 5 minutes. Spread across sheet of foil or parchment to cool.
  2. When pecans are cool, in a medium bowl, combine with flour. Set aside.
  3. In a large bowl beat together the 2 sticks of butter, powdered sugar and vanilla until smooth. Beat in the flour-butter pecan mixture until combined. Line two baking sheets with parchment paper or a silpat. Roll the dough into 1½ - inch balls and place on baking sheets..12 per sheet - about two inches apart. Refrigerate both sheets with the balls of dough for 10-15 minutes. Preheat oven to 350 degrees F.
  4. Place one sheet in the oven and bake for 10 minutes. Remove from oven and press your impeccably clean thumb into cookies to make a deep indentation (you can also use the back of ½ to ¼ measuring teaspoon), but not all the way to the bottom. Place back in the oven for 7 - 9 minutes. then remove and cool on a wire rack. Repeat with second sheet of cookie dough.
  5. Melt the white chocolate in a bowl over a pot of simmering water..making sure the bowl doesn't touch the water. Stir in the hot heavy cream until uniform, then remove the bowl from the heat. Stir in the feuilletine or crushed corn flakes or crushed sugar cones, then spoon into the centers of the cooled cookies to the top, about a heaping half teaspoon per cookie. Let set and enjoy!
  6. If you have any leftover white chocolate crunch filling, check out THIS post!
* You want a little more white chocolate to feuilletine or corn flakes so it settles into the thumbprint nicely and sticks. Start with ½ cup and add more if you think it's needed. Some white chocolate brands melt more liquid than other white chocolate brands. For example - if you use white chocolate chips, they do not melt as liquid as a good quality white chocolate bar like Valrhona, therefore, less feuilletine is needed.

Butter Pecan White Chocolate Crunch Thumbprint Cookies

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42 Responses to Melt-In-Your-Mouth Butter Pecan Thumbprint Cookies with White Chocolate Feuilletine, and a Way to Help the Sandy Hook School Families

  1. Rosa Mayland says:

    A terrible end tragic event…

    Those cookies look amazing and must taste heavenly.



  2. sweetiepetitti says:

    I don’t think anyone knows how to process this one, senseless and heart wrenching. Your fever of 350-375 is a line I am soooo going to borrow. Our thumbprints on this week’s agenda are so boring compared to yours, they look yummy and I can imagine what they smelled like baking!

  3. They are in my thoughts and prayers. Your cookies look sinful and delicious and those close up shots are just making me crave one now. What exactly are you doing with tons of white melted chocolate??? Take care, BAM

  4. Feuilletine is complete heaven – I only tried it for the first time recently and am completely in love.

    On a separate note, this event is so hard to process, so awful. But hopefully people can find comfort in the simplest things, like baking, that continue day in and out.

  5. Wonderful cookies and a wonderful message.

  6. They look incredible and I like that they are novel.

  7. Winnie says:

    These thumbprint cookies look fantastic!!
    Your photos are amazing and my mouth is watering now 🙂
    I’d looooooooooooooove to try these, so I’m pinning this post

  8. Shelley C says:

    Beautifully written. I have been having trouble writing since it happened. My daughter is the age of those beautiful children and I keep picturing her classroom… very difficult. But a beautiful post, with some beautiful cookies. Honestly, beauty is the best tribute. And I bet the cookies tasted delicious!

  9. Yummy cookies! Butter and pecan sounds like a very addictive combo indeed. That was a really cheesy intro and a hilarious one hi hi.

  10. These look amazing Lisa. I think I could eat two by the time I say the description again though!

  11. jamielifesafeast says:

    I won’t even speak about Newtown. I think you know how I feel. And warm nutty crispy melt-in-your mouth cookies would be perfect about now to warm and comfort.

  12. Katrina says:

    Definitely leaves me almost speechless about the tragedy.
    And I’m burning up over here, too. Yum to the cookies!

  13. johanna says:

    wow–AMAZING cookies!! i can not wait to make…
    you are a rockin’ baker!
    i have a niece those children’s age and i can’t imagine the grief of their parents…
    it’s pretty nasty how some politicos are using the tragedy for their own religious and political agendas (which have nothing to do with the incident) instead of feeling anything real.
    thanks for alerting us about the fund.

  14. Lora @cakeduchess says:

    So sweet and wonderful of you to share links to help the people of Newtown. My heart aches for those people. I’ve been waiting to see these fabulous cookies. Oh my! Just love that filling and want a few with my coffee now. :)xx

  15. These little cookies sounds so good! I want to try feuilletine now. I’ve never heard of it nor tried it. Now that’s a must.

  16. foodessa says:

    Hmm…I’m finding myself torn between your last pistachio drop cookies and these scrumptious butter pecan tasties ;o)

    On another note, I really have been in a kind of strange and saddened bubble lately…especially after having heard about the last few terrible events that have fallen upon such innocent people. All the more reason to celebrate the small moments ;o)

    Lisa, I wish you and your loved ones the very best during this holiday season.

    Ciao for now,

  17. Liz says:

    Oh, boy, do these look incredible, Lisa! And thanks for the pronunciation guide…no way could I tackle that on my own 😉 Happy holidays to you…thanks for bringing deliciousness into my life through your blog…I’m happy to have you as friend! xo

    PS…thanks for the Sandy Hook Fund info…donating is a way to tackle the feelings of helplessness…

  18. Daniela says:

    Lisa, what a beautiful and touching post!
    Have a wonderful Holiday Season for you and your loved ones!

  19. ramblingtart says:

    I had to stop watching the news because I couldn’t stop crying and feeling utterly helpless. Thank you for the link where we can do something concrete if we are able. XO Beautiful and clever cookies, luv. 🙂 I’ve never tried feuilletine but will see if I can find them next time I go to my favorite European import shop. 🙂 Happy Christmas! xo

  20. YUM! These cookies look super amazing. I thought I was all done baking cookies, but maybe I can find time for just one more batch..?

  21. Lilly Sue says:

    Thanks for the new filling idea! I made thumbprint cookies recently but with raspberry jam…so delicious! These look great 🙂

  22. Dan says:

    Yummy cookies, where can I get some? Photos are great too!. Great job with your Sandy Hook reference and info. Having driven through the town a few days ago you really hit the right tone. Well done.

  23. Oh Lisa, these sound SO good. I’d never heard of feuilletine but now I’m eager to try it out! Merry Christmas!

  24. I must make these Lisa! I have a huge bag of feuilletine that I need to use up and these look so scrumptious! A great idea to remember those innocent lives lost in the terrible tragedy.

  25. Kim says:

    These were awesome!! Looking forward to trying the candy with pecans!

  26. Jaime says:

    Made these as part of my holiday cookie baskets and they were amazing! I added red and green sprinkles to the white chocolate crunch too. Thank you for the recipe!

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  28. Thomas says:

    What a great way to use feuilletine. I love the stuff. I’m thinking of making this using Callebaut 70%. Thanks for the recipe.

  29. Sammie says:

    Hi Lisa! These thumbprint cookies are excellent! I’ve never seen these with white chocolate in the middle! Must be so tasty! Keep the posts coming! And yeah, it was a tragic event 🙁

    P.S. totally love all your pinteresting!

  30. Carol Fox says:

    In the recipe it calls for 2 sticks of butter, but instructions say mix 1 stick of butter….unsure of which it is as it also calls for 4 tbsp of melted butter for toasting the pecans….

    • Lisa says:

      Hi, Carol! So sorry! I only made a dozen the day I tested the recipe..and apparently forgot to change what I typed into a document later on. It’s two sticks of butter in the directions – I just changed it 🙂

  31. Pingback: Butter Pecan Thumbprint Cookies with White Chocolate Feuilletine |

  32. susan ryan says:

    Another suggestion to replace the feuilletine – maybe those Piroline cookies (ones not filled) – they are rolled and have that layered thing going on.

  33. Pingback: 50+ White Chocolate Cookie Recipes | The PinterTest Kitchen

  34. Hanna says:

    I’m making these right now for a second round 🙂 The first time they were delicious 😀 But almost a little bit to crumbly. I will try to add an egg. Let’s see what it will do 🙂 But thank you so much for this recipe!

    • Lisa says:

      Hi, Hanna 🙂 Yes, just like the powdered sugar coated snowball and crescent cookies, they tenderly crumble in your mouth, but I think it’s more apparent in these because of the white chocolate crunch center which is firmer than the cookie. An egg might take that tender crumble away, but please let me know how it turns out! That said, I’m so glad you like them!

  35. Jerry says:

    These cookies are AWESOME! Great flavor and texture! Thank you!!

  36. Rita says:

    This a very delayed comment since I first made these for my Christmas cookie exchange in which they were the most popular cookie! I made two dozen with white chocolate and two dozen with semisweet and they both received rave reviews and requests for the recipe! I made them again last night to bring to work today, another 4 dozen mixed, and they are all gone! The first time I bought and used the feullitine, the second time (last night) I used crushed corn flakes because I was out of feullitine. But wow…no matter which you use, these cookies really do melt in your mouth and the butter pecan flavor is out of this world! Thank you for this recipe!

    • Lisa says:

      And this is a very delayed reply, Rita! Please accept my apologies for the delay, real life stuff has been OTT. That said, I’m so happy to hear that these cookies were a hit at Christmas and at your job! I’m also happy that the crushed cornflakes worked out well! Thank you so much for taking the time to stop by and let me know! 🙂

  37. Carol T says:

    How far in advance can I make these? They sound divine.

    • Lisa says:

      HI, Carol. A very delayed response aka I regretfully missed your question! Wells, two years later…you can make the dough in advance and just defrost it when ready to bake, OR, you can bake the thumbprints and freeze them baked up to 2 months. However, the filling should be made just as you’re about to fill the cookies. Hope this helps! 🙂

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