She Strengthens

Indulge in the Taste of Peanut Butter Oatmeal Goodness Anytime

Every year, we eagerly await the arrival of those iconic green-uniformed girls, carrying boxes of scrumptious treats that disappear all too quickly. But what if you could recreate the magic of Girl Scout cookies in the comfort of your own kitchen? With this recipe, you can enjoy the peanut butter oatmeal goodness of Do-Si-Do sandwich cookies whenever you want.

A Delicious Twist on a Classic

Our version of Do-Si-Do cookies is larger than the originals, with an even bigger peanut butter flavor punch. If you’re looking for more peanut butter treats, be sure to check out our Triple-Peanut Butter Cookies, Gluten-Free Peanut Butter Chocolate Chunk Cookies, and more.

Get Ready to Bake

Yield: 24 (3 1/2–inch) sandwich cookies
Difficulty: Easy
Total Time: 1 hour 25 minutes
Active Time: 45 minutes

Ingredients

For the cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter (2 sticks), at room temperature
• 1 1/2 cups dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup crunchy peanut butter
• 2 cups quick-cooking oats

For the filling:

• 1/2 cup unsalted butter (1 stick), at room temperature
• 1 cup crunchy peanut butter, at room temperature
• 1/2 cup powdered sugar, sifted

The Magic Happens

To make the cookies, preheat your oven to 350°F and prepare two baking sheets with parchment paper or silicone mats. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Using a mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and peanut butter. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Stir in the oats.

Scoop out 2 ounces of cookie dough and roll into balls with your hands. Flatten the balls into 1/2-inch high circles using the bottom of a tumbler or glass. Arrange the disks on the prepared baking sheets about 2 inches apart and refrigerate for 30 minutes.

Assemble the Cookies

To make the filling, cream the butter and peanut butter until smooth. Reduce the speed to low and add the sifted powdered sugar, mixing until well combined. Scrape the filling into a large zipper-top or pastry bag and set aside.

Bake the cookies until they’re a light golden brown, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies rest on their baking sheets for 10 minutes, then transfer directly to wire racks to cool completely.

Once the cookies have cooled, turn over half the cookies, flat side up. Pipe about 1 tablespoon of the filling onto each cookie, then top with another cookie and gently press to squeeze the filling out to the edges. Serve, or store in an airtight container at room temperature for up to 3 days.