Do-Si-Dos (Peanut Butter Sandwich Cookies)

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.

Stack of three homemade do-si-do cookies.

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!

Mixing bowl with egg, peanut butter, oats, coconut sugar and oat flour.

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.
Homemade peanut butter sandwich cookies and one has a bite taken out of it.

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.

Mixing bowl with do-si-do cookie dough.

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.

Cookie sheet with balls of peanut butter cookie dough.
Do-si-do peanut butter cookies on a cookie sheet.

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. 🙂 

Do si do cookies on a table next to a bowl of peanut butter and oats.

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.

Hand holding a peanut butter sandwich cookie.

My Girl Scout Copy Cat Recipes:

More Peanut Butter Treats to Try:

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!

Print
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Stack of three homemade do-si-do cookies.

Do-Si-Dos (Peanut butter Sandwich Cookies


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 13
  • Diet: Gluten Free

Description

These easy homemade Do-Si-Dos (aka peanut butter sandwich cookies) are made with simple ingredients and natural sugars.


Ingredients

  • 1/2 cup natural peanut butter
  • 1/3 cup coconut sugar
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1/4 cup rolled oats 
  • 1 Tablespoon oat flour 
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt

Peanut Butter Filling

  • 1/3 cup natural peanut butter
  • 1 1/2  Tablespoons maple syrup
  • 1 1/2 teaspoons oat flour


Instructions

  1. Preheat oven: Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Let cool: Remove and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely. 
  5. Make filling: While cookies are baking, make the peanut butter filling by stirring together peanut butter, maple syrup and oat flour. 
  6. 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. 🙂 
  7. Enjoy: Once sandwiched, the cookies are ready to serve! 
  8. 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.

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.).
  • Category: Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 101
  • Sugar: 8g
  • Sodium: 120mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 14mg

Keywords: do-si-dos

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Recipe rating

    57 comments
    1. Amber Walker
      March 29, 2021 AT 9:25 pm

      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!!☺️

      1. Brittany Mullins
        March 31, 2021 AT 12:01 am

        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

    2. Jessica Flareau
      March 29, 2021 AT 1:26 pm

      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!

      1. Brittany Mullins
        March 29, 2021 AT 1:52 pm

        Oh no!! I’m glad these still turned out for you. Thanks for making them and for the review. I so appreciate it!

    3. Angela
      March 28, 2021 AT 12:50 am

      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!

      1. Brittany Mullins
        March 28, 2021 AT 10:47 pm

        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. 🙂

    4. Lauren Plankers
      March 27, 2021 AT 8:15 pm

      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.

      1. Brittany Mullins
        March 28, 2021 AT 10:48 pm

        So glad you loved these cookies! Thanks for the review, Lauren. I so appreciate it!

    5. Michele
      March 27, 2021 AT 7:00 pm

      Made these this weekend…subbed honey for the maple syrup. They were SO good!!! My only complaint is that the recipe doesn’t make more so be sure to double it! 😁

      1. Brittany Mullins
        March 28, 2021 AT 10:51 pm

        I know! Doubling it always a must with the homemade Girl Scout cookies!! So glad you loved these! Thanks for making them and for the review, Michele. I so appreciate it!

    6. Michele Mondoux
      March 27, 2021 AT 6:48 pm

      Made these this weekend…subbed honey for the maple syrup. They were SO good!!! My only complaint is that the recipe doesn’t make more so be sure to double it! 😁

    7. Sarah S
      March 27, 2021 AT 4:56 pm

      Yum, pb cookies! 😍 so good. Quick and easy recipe. We tried to double the recipe but instead, ended up making XXL cookies 😂 but that’s ok bc these are delicious!

      1. Brittany Mullins
        March 28, 2021 AT 10:52 pm

        Haha you can’t go wrong with bigger do-si-dos!! So glad you loved these! Thanks for the review, Sarah. I so appreciate it!

    8. Naleena
      March 27, 2021 AT 3:57 pm

      I made all your girl scout cookies and they are all amazing!! This one is my fave not exactly like the original because they are much softer but WAAAAAY better!!

      1. Brittany Mullins
        March 28, 2021 AT 10:52 pm

        Yay!! That makes me so happy to hear!! So glad you loved these cookies. Thanks for the review, Naleena. I so appreciate it!

    9. Carly
      March 27, 2021 AT 8:53 am

      These are INCREDIBLE. I swapped almond flour for oat flour (all I had laying around) and they turned out great!!

      I made my cookies about 1/2 Tbs, but only got about 8 full sandwiches out of my batch. They were chunky little guys. And while delicious, I’d recommend cutting to a 1 tsp per cookie to make them more bite sized.

      1. Brittany Mullins
        March 28, 2021 AT 10:53 pm

        Oh yay!! So glad they turned out with oat flour – good to know! I’m so glad you enjoyed these cookies, Carly. Thanks for the review. I so appreciate it!

    10. Susannah Hutchinson
      March 26, 2021 AT 12:26 pm

      OMG these are devine! I could have eaten the whole batch in one go! So quick and easy to make too.

      1. Brittany Mullins
        March 26, 2021 AT 5:26 pm

        So glad you loved these, Susannah! I appreciate the review!!

    11. Jodie Gerulaitis
      March 26, 2021 AT 6:48 am

      Ok, these are literally now my favorite cookie. Absolute perfection and super easy to make. They are a huge family hit!! Thank you for sharing your amazing talent with us. My recommendation, double batch this one, you’re going to need it! Lol ❤️😋
      I substituted the egg with an egg replacement from Bob’s Red Mill to make them vegan. 🌱 Delicious!

      1. Brittany Mullins
        March 26, 2021 AT 5:26 pm

        So glad you loved these, Jodie!! And good to know they turned out with the egg replacement. Thanks for coming back to share and leave a review. I so appreciate it!

    12. Jody Ellis
      March 25, 2021 AT 12:21 pm

      Just had to leave ANOTHER 5-star review of these. I made a new batch last night, which I doubled because my husband loves them so much and they go fast! I used turbinado sugar as a sub for the coconut sugar, which I couldn’t find at the store, and they were just perfect!!! Love all your recipes!

      1. Brittany Mullins
        March 25, 2021 AT 3:31 pm

        So glad you loved these cookies, Jody!! Thanks for making them and for coming back to leave a review. I so appreciate it!

    13. Shauna Ramey
      March 23, 2021 AT 7:27 pm

      LOVE these cookies! The perfect amount of peanut butter flavor. And the cookies are the perfect soft-baked texture. Will be making them again very soon!

      1. Brittany Mullins
        March 25, 2021 AT 12:58 am

        Woo! So glad you loved these, Shauna. Thanks for coming back to leave a review. I so appreciate it!

    14. Allison F
      March 21, 2021 AT 10:20 pm

      This recipe was super easy to make and soo delicious! The peanut butter cookies were so soft, moist and flavorful! I have loved all of eating bird food’s Girl Scout cookies.

      1. Brittany Mullins
        March 22, 2021 AT 3:16 pm

        Woo!! That makes me so happy to hear. Thanks for making these and for coming back to leave a review, Allison. I so appreciate it!

    15. Kara
      March 18, 2021 AT 7:35 pm

      If I could give these more than 5 stars I would.. I thought the 4 ingredient Samoas would be hard to beat but these are at least tied. They taste exactly like a real Girl Scout cookie, and were surprisingly easy to make. My only complaint is that the recipe didn’t make more! I will make them smaller next time, because They are quite filling, and mine came out fairly big (I didn’t expect them to spread in the oven!) I already can’t wait to make these again!

      1. Brittany Mullins
        March 19, 2021 AT 12:20 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad you loved these cookies, Kara!! Thanks for the review. I so appreciate it.

    16. Nicole
      March 18, 2021 AT 2:28 pm

      These were easy to make and we enjoyed them! I ran out of peanut butter so I used cashew butter in the filling. I didn’t use flour in the filling and thought it was an easily spreadable consistency. Also, I used all purpose flour in the cookies and thought they tasted and looked good. Thanks for another (healthier) treat!

      1. Brittany Mullins
        March 19, 2021 AT 12:17 pm

        Yay! So glad you loved these, Nicole! Thanks for sharing the subs you made and for the review, I so appreciate it.

    17. Lindsey
      March 18, 2021 AT 1:22 pm

      Another healthy Girl Scout cookie success! Thank you for the delicious recipes!

      1. Brittany Mullins
        March 19, 2021 AT 12:16 pm

        Yay! So glad you loved these, Lindsey!! Thanks for the review, I so appreciate it.

    18. Alyssa Johnson
      March 15, 2021 AT 12:36 pm

      First, this recipe was awesome not only because the ingredients were all so simple and clean, but I already had everything on hand!! I think I made these waaay too big but they still had an amazing taste AND texture, and were not too sweet at all. I love peanut butter and I had never made Girl Scout cookies before and these were pretty dang delicious. They definitely came in to save the day when we didn’t have the opportunity to see any Girl Scouts in person this year!

      1. Brittany Mullins
        March 15, 2021 AT 3:51 pm

        So glad you loved these cookies, Alyssa!! Thanks for making them and for the review. I so appreciate it!

    19. Suzy Byers
      March 14, 2021 AT 6:16 pm

      Just made these for the Eating Bird Food Recipe Club! SUPER easy and they taste JUST as good (if not better) than the original Girl Scout Cookie themselves!

      1. Brittany Mullins
        March 15, 2021 AT 4:07 pm

        Ahh yay!! So glad you loved these cookies, Suzy!! Thanks for the review. I so appreciate it. 🙂

    20. Deanna D.
      March 12, 2021 AT 12:39 pm

      One word – AMAZING! As a former Daisy, Brownie and Girl Scout, we tried all of Brittany’s Girl Scout cookies and these are our absolute favorite. Literally better (and much healthier) than the real thing. We ate them all in one day (oops) and made them again the following day with almond butter instead. We use flax eggs and they come out wonderfully!

      1. Brittany Mullins
        March 15, 2021 AT 4:10 pm

        Ahh yay!! That makes me so happy to hear. So glad you loved these cookies, Deanna!! Thanks for the review. I so appreciate it. 🙂

      2. Brittany Mullins
        March 14, 2021 AT 4:54 pm

        Oh my goodness, I love this! Thank you for the comment and star rating. I’m so happy you and your family enjoyed them. And thanks for letting me know that the flaxseed worked as well. That’s awesome to know.

    21. Alyssa
      March 10, 2021 AT 7:50 pm

      Love these cookies! Do-so-dos are my favorite Girl Scout cookie and these hit the spot. Adding the maple syrup and oat flour into the peanut butter really gives it a great consistency for the filling!

      1. Brittany Mullins
        March 11, 2021 AT 1:37 am

        Ahh yay! That makes me so happy to hear, Alyssa. So glad these were a hit! Thanks for the review, I appreciate it!

    22. Shanda Metzinger
      March 10, 2021 AT 10:49 am

      I made these with a mixture of erythritol, stevia & xylitol and I think that made them turn out a little softer. Still very good and actually have the same texture as the Girl Scout version! Good recipe, will make again!

      1. Brittany Mullins
        March 11, 2021 AT 1:44 am

        Good to know, Shanda! Thanks for coming back to share that as I’m sure it’ll be helpful for other readers. I’m glad you enjoyed these cookies though, thanks for the review. I so appreciate it!

    23. Vika
      March 10, 2021 AT 5:29 am

      Just made these, I feel like a pinch of milk or water would have made them less heavy and easier to swallow
      good recipe tho, tasty and VERY filling!
      For less calories, next time I will try using chia instead of eggs and a different sweetener

      1. Brittany Mullins
        March 10, 2021 AT 10:23 am

        Hi Vika! Thank you so much for the review and feedback. Are you thinking that the water or milk should have been added to the cookie or the peanut butter filling? Just curious!

    24. Shira
      March 10, 2021 AT 5:10 am

      These cookies are amazing! So delicious & super easy to make. Thanks 😊😊

      1. Brittany Mullins
        March 10, 2021 AT 10:17 am

        Yay!! Thanks so much for the review, Shira!!

    25. Jody
      March 9, 2021 AT 8:12 pm

      These are so good!

      1. Brittany Mullins
        March 9, 2021 AT 11:12 pm

        Yay!! So glad you love these, Jody. Thanks for making them and for coming back to leave a review. I so appreciate it!

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