Do-Si-Dos (Peanut Butter Sandwich Cookies)

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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!

 

Do-Si-Dos (Peanut butter Sandwich Cookies

5 from 32 votes
These easy homemade Do-Si-Dos (aka peanut butter sandwich cookies) are made with simple ingredients and natural sugars.
Stack of three homemade do-si-do cookies.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 13

Ingredients

  • 1/2 cup natural peanut butter
  • 1/3 cup coconut sugar
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1/4 cup old fashioned 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
 

  • Preheat oven: Preheat oven to 375°F.
  • 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.).

Nutrition

Serving: 1sandwich cookie Calories: 101kcal Carbohydrates: 12g Protein: 3g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 5g Cholesterol: 14mg Sodium: 120mg Fiber: 1g Sugar: 8g
Course: Cookie
Cuisine: American
Keyword: do-si-dos

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    61 comments
    1. CounselorChick
      July 26, 2021 AT 2:23 pm

      5 stars
      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. 😂

      1. Brittany Mullins
        August 2, 2021 AT 12:02 pm

        Yay!! Glad they were a hit! Thanks for the review 🙂

    2. Amber Walker
      March 29, 2021 AT 9:25 pm

      5 stars
      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

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

      4 stars
      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!

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

      5 stars
      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. 🙂

    5. 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!

        1. Maureen Thompson
          April 19, 2021 AT 6:46 am

          5 stars
          Thank you everything looks so good and easy.

          1. Brittany Mullins
            April 19, 2021 AT 10:21 am

            Let me know how they turn out for you, Maureen 🙂

Parchment paper lined with protein balls.

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