Do-Si-Dos (Peanut Butter Sandwich Cookies)
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Published Mar 08, 2021, Updated Jun 12, 2023
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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.
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.
My Girl Scout Copy Cat Recipes:
More Peanut Butter Treats to Try:
- Peanut Butter Balls
- Peanut Butter Blossoms
- Chocolate Peanut Butter Banana Bites
- Peanut Butter Cookies
- Healthier Peanut Butter Cups
- Peanut Butter Protein Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Do-Si-Dos (Peanut butter Sandwich Cookies
Ingredients
- ½ cup natural peanut butter
- ⅓ cup coconut sugar
- 1 egg, whisked
- 1 teaspoon vanilla extract
- ¼ cup old fashioned rolled oats
- 1 Tablespoon oat flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Peanut Butter Filling
- ⅓ cup natural peanut butter
- 1½ Tablespoons maple syrup
- 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG these are devine! I could have eaten the whole batch in one go! So quick and easy to make too.
So glad you loved these, Susannah! I appreciate the review!!
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!
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!
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!
So glad you loved these cookies, Jody!! Thanks for making them and for coming back to leave a review. I so appreciate it!
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!
Woo! So glad you loved these, Shauna. Thanks for coming back to leave a review. I so appreciate it!
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.
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!
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!
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.
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!
Yay! So glad you loved these, Nicole! Thanks for sharing the subs you made and for the review, I so appreciate it.
Another healthy Girl Scout cookie success! Thank you for the delicious recipes!
Yay! So glad you loved these, Lindsey!! Thanks for the review, I so appreciate it.
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!
So glad you loved these cookies, Alyssa!! Thanks for making them and for the review. I so appreciate it!
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!
Ahh yay!! So glad you loved these cookies, Suzy!! Thanks for the review. I so appreciate it. 🙂