Copycat Girl Scout Do-Si-Dos Peanut Butter Sandwich Cookies
Homemade version of the classic Girl Scout peanut butter sandwich cookie featuring soft, chewy oat-enriched peanut butter cookies sandwiched with fluffy peanut butter frosting. These nostalgic treats deliver rich peanut flavor in every bite, with a perfect balance of cookie texture and creamy filling. Ideal for cookie swaps, bake sales, lunchbox treats, or satisfying peanut butter cravings any time of day. This recipe captures the beloved original's charm while letting you control ingredients and customize sweetness levels.
Ingredients
- 2 stick unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup peanut butter
- 3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup old-fashioned oatsquick oats1:1different textureslightly crumbly
medium
- 1 stick unsalted butter, softened, for filling
- 6 cup powdered sugar, for filling
- 2 tablespoon milk, for filling
- 3 tablespoon peanut butter, for filling
Instructions
- 1
Preheat oven to 350F.
- 2
Cream together butter, white sugar, and brown sugar until fluffy.
- 3
Mix in eggs until combined, then mix in peanut butter until well blended.
- 4
In separate bowl, combine flour, baking soda, and salt.
- 5
Gradually mix dry ingredients into wet ingredients, then add oats and mix until soft dough forms.
- 6
Line cookie sheet with parchment paper or cooking spray.
- 7
Scoop dough using cookie scoop, roll into ball, flatten slightly, and place on prepared sheet.
- 8
Bake for 15 to 17 minutes until tops and edges are lightly golden brown.
- 9
Cool completely on cookie sheet.
- 10
For filling, mix softened butter in bowl until broken up, then add 2 cups powdered sugar.
- 11
Mix in milk, then gradually add remaining powdered sugar, scraping bowl sides as needed.
- 12
Fold in 3 tablespoons peanut butter, then increase mixer speed and whip until smooth and fluffy.
- 13
Match cooled cookies into like-size pairs.
- 14
Spread or pipe filling onto one cookie, top with paired cookie, and press down gently.
- 15
Repeat with remaining cookies.
Tips
Ensure cookies are completely cooled before filling to prevent frosting from melting. Room temperature filling also prevents distortion.
Use a cookie scoop for uniform cookie sizes, making it easier to pair and sandwich cookies evenly.
Whip frosting on high speed for 2-3 minutes after adding peanut butter to achieve the signature fluffy texture that mimics the original.
Good to Know
Store in airtight container at room temperature for up to 5 days. Layer with parchment paper between cookies to prevent sticking.
Assemble filled cookies up to 2 days ahead. For longer storage, freeze unfilled cooled cookies in airtight container for up to 3 weeks, then fill and serve within 24 hours.
Serve at room temperature with cold milk, coffee, or tea. Pairs well with ice cream for a cookie sandwich dessert.
Common Mistakes
Over-mix dough after adding flour to avoid tough, dense cookies instead of soft and chewy texture
Don't skip cooling cookies completely before filling to prevent frosting from separating or melting
Whip filling adequately on high speed to avoid dense, grainy frosting instead of fluffy texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
medium
FAQ
Can I make these cookies ahead of time?
Yes, bake unfilled cookies and freeze up to 3 weeks in airtight container. Make filling fresh or freeze separately. Assemble within 24 hours of filling for best texture and taste.
What if my frosting is too thick or too thin?
Too thick: add milk one teaspoon at a time while mixing. Too thin: add powdered sugar one tablespoon at a time. Consistency should be spreadable but hold its shape when piped.
How long do filled Do-Si-Dos stay fresh?
Store in airtight container at room temperature for up to 5 days. Frosting may firm slightly over time. They taste best within 2-3 days of assembly.