These easy homemade Do-Si-Dos (aka peanut butter sandwich cookies) are made with simple ingredients and natural sugars.
As much as I love buying cookies from cute little Girl Scouts and making their day, I have to say, I’ve been preferring my homemade versions! Eek sorry girls!
But seriously, all of my homemade versions are just sooo good. Here’s my recreation line up thus far: samoas, thin mints and tagalongs.
I am fully prepared for this recipe to break the internet… or at least go viral with YOU! You love my homemade Girl Scout cookies and I fully understand why.
They’re so simple to make, made with whole food ingredients and beyond delicious!
Ingredients in Homemade Do-Si-Dos
peanut butter – use natural peanut butter with just one or two ingredients (peanuts and salt).
coconut sugar – I like using natural coconut sugar for these cookies, but if needed you can swap with regular sugar.
egg – I haven’t tested this recipe without the egg, but I assume it would work with a flaxseed egg.
vanilla extract
rolled oats
oat flour– feel free to make your own or use store-bought.
baking soda
sea salt
peanut butter filling – for this, you just need more peanut butter, maple syrup and a tiny bit of oat flour.
How to Make Do-Si-Dos
Mix: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine.
Scoop cookie dough: Using a 1/2 tablespoon, scoop cookie dough and roll into a ball. Place on an un-greased baking sheet and gently press each cookie down a tiny bit. Bake at 375ºF for 8-10 minutes or until the bottoms are lightly browned.
Let cool: Remove and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Make filling: While cookies are baking, make the peanut butter filling by stirring together peanut butter, maple syrup and oat flour.
Make sandwich cookies: Once cookies are cool start making the sandwiches. Spread a little of the peanut butter filling on the bottom of one cookie and then gently press the bottom of another cookie on top. Repeat until all cookies are sandwiched. If you happen to have an odd number of cookies, that just means that you can eat one while making these. 🙂
How to Store Homemade Do-Si-Dos
Store: Store leftover cookies in an airtight container at room temp for 3-4 days, in the fridge for 5-7 days or the freezer for 3 months. Cookies are best served right away if you like crisp cookies. They will soften as they age.
If you make these do-si-dos be sure to leave a comment and star rating below letting us know how they turned out for you. Your feedback is so helpful for the EBF team and our readers!
Do-Si-Dos (Peanut butter Sandwich Cookies
5 from 39 votes
These easy homemade Do-Si-Dos (aka peanut butter sandwich cookies) are made with simple ingredients and natural sugars.
Mix: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine.
Scoop and form: Using a 1/2 tablespoon, scoop cookie dough and roll into a ball. Place on an un-greased baking sheet, gently press each cookie down a tiny bit and bake for 8-10 minutes or until the bottoms are lightly browned.
Let cool: Remove and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Make filling: While cookies are baking, make the peanut butter filling by stirring together peanut butter, maple syrup and oat flour.
Make sandwich cookies: Once cookies are cool start making the sandwiches. Spread a little of the peanut butter filling on the bottom of one cookie and then gently press the bottom of another cookie on top. Repeat until all cookies are sandwiched. If you happen to have an odd number of cookies, that just means that you can eat one while making these. 🙂
Enjoy: Once sandwiched, the cookies are ready to serve!
Store: Store leftover cookies in an airtight container at room temp for 3-4 days, in the fridge for 5-7 days or the freezer for 3 months. Cookies are best served right away if you like crisp cookies. They will soften as they age.
Video
Notes
Peanut butter: If you have a peanut allergy or don't have it on hand you can use any nut or seed butter of choice.
Coconut sugar: I like using natural coconut sugar for these cookies, but if needed you can swap with regular sugar.
Egg: I haven't tested this recipe without the egg, but I assume it would work with a flaxseed egg.
Oat flour: I haven't tested this recipe with a different flour, so I'm not sure how these cookies would turn out with a substitution.
Maple syrup: You can use any liquid sweetener of choice (i.e. honey, agave, monk fruit maple syrup etc.).
These were the last of the four Girl Scout cookies to make and they also did not disappoint! Soooo yummy! The peanut butter creaminess in the middle is just heaven! Definitely better than the originals. All 4 recipes- 5 out of 5 stars! Thank you so much!!☺️
I baked the cookies about 8 1/2 minutes but they got a little too brown. I know my ovens a little strong at times so I should’ve checked them earlier but otherwise these were good!
So excited about this year’s newly shared Girl Scout cookie copycat recipe! We were so excited to try these Do-Si-Dos this past week for the EBF Recipe Club and to complete our annual tradition of making all of EBF’s Girl Scout cookie recipes each March. Thank you for creating another fun and yummy copycat cookie recipe to add to the lineup!
So I may have ate like 5 cookies while making this recipe. I am a sucker for anything peanut butter and these are way too good not to eat a couple! Such an easy recipe to follow aslo.
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I definitely needed wet hands to form the dough & push them down a bit (sticky!). They’re SO good I doubled the recipe & they’re still gone. 😂
Yay!! Glad they were a hit! Thanks for the review 🙂
These were the last of the four Girl Scout cookies to make and they also did not disappoint! Soooo yummy! The peanut butter creaminess in the middle is just heaven! Definitely better than the originals. All 4 recipes- 5 out of 5 stars! Thank you so much!!☺️
Ahh yay!! So glad you loved all the Girl Scout cookies!! I so appreciate you trying them all and coming back to leave a review, Amber. <3
I baked the cookies about 8 1/2 minutes but they got a little too brown. I know my ovens a little strong at times so I should’ve checked them earlier but otherwise these were good!
Oh no!! I’m glad these still turned out for you. Thanks for making them and for the review. I so appreciate it!
So excited about this year’s newly shared Girl Scout cookie copycat recipe! We were so excited to try these Do-Si-Dos this past week for the EBF Recipe Club and to complete our annual tradition of making all of EBF’s Girl Scout cookie recipes each March. Thank you for creating another fun and yummy copycat cookie recipe to add to the lineup!
Ahh this makes me so happy to hear!! I’m pumped to hear you loved this recipe. Thanks for making it and for the review. I so appreciate it, Angela. 🙂
So I may have ate like 5 cookies while making this recipe. I am a sucker for anything peanut butter and these are way too good not to eat a couple! Such an easy recipe to follow aslo.
So glad you loved these cookies! Thanks for the review, Lauren. I so appreciate it!
Thank you everything looks so good and easy.
Let me know how they turn out for you, Maureen 🙂