Homemade Do Si Do Girl Scout Cookies Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 12/13/22
do si dos

The Spruce / Leah Maroney
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 12 servings
Yield: 12 cookies
Nutrition Facts (per serving)
398 Calories
21g Fat
50g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 398
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 52%
Cholesterol 55mg 18%
Sodium 302mg 13%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 5%
Total Sugars 37g
Protein 5g
Vitamin C 0mg 0%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 121mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love Girl Scout cookies just as much as we do, then you are going to love these homemade Do Si Do cookies. No longer will you need to hunt these cookies down. Instead, you can make them in the comfort of your own kitchen.

These insane peanut butter oatmeal cookie sandwiches go by two different names: Do So Dos and Peanut Butter Sandwiches. Both involve a delicious, crunchy peanut butter oatmeal cookies and a decadent peanut butter filling. And although the boxed kind is delicious, the homemade kind is king.

Get the kids involved mixing up the dough and stuffing the cookies with the peanut butter filling. The recipe makes a lot of filling, so feel free to stuff the cookies as liberally or sparingly as you desire. Any leftover filling can be used to frost a few cupcakes or some chocolate brownies. Yum! 

You can make the filing ahead and store it in the refrigerator until you are ready to use. But we recommend no longer than three days.

Ingredients

For the Peanut Butter Oatmeal Cookies:

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 8 tablespoons (4 ounces) unsalted butter, softened

  • 1/2 cup creamy peanut butter

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar, packed

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1 cup oats, old-fashioned or quick cooking

For the Peanut Butter Filling:

  • 6 tablespoons (3 ounces) unsalted butter, softened

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup creamy peanut butter

  • 2 1/4 cups confectioners' sugar

  • 3 tablespoons heavy cream

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Sift together the flour, baking soda, baking powder, and salt in a medium-sized bowl and set it aside. 

  4. In the bowl of a stand mixer, beat together the butter, peanut butter, and sugars until creamy. Scrape down the sides of the bowl and add the egg and vanilla. Beat until combined. 

  5. Again, scrape down the sides of the bowl and add the dry ingredients, beating on low speed, until incorporated. Fold in the oats until evenly distributed. 

  6. Use a small cookie scoop to create even balls. Place the balls a few inches apart on a parchment-lined baking sheet. Poke a hole into the center of each cookie with a skewer or toothpick. 

  7. Bake for about 10 minutes or until golden brown. Remove the cookies from the baking sheet and place on a cooling rack.  

  8. While the cookies are cooling completely, prepare the frosting filling. Beat together the butter, vanilla, peanut butter, powdered sugar, heavy cream, and salt in the bowl of a stand mixer, or use a hand mixer. Beat until completely combined and fluffy. Add a little more heavy cream if the frosting is too stiff or a little more powdered sugar if it is too moist. 

  9. Once the cookies have cooled completely, match them up by size. Then place the frosting in a piping bag and pipe the entire flat surface of one of the cookies. Sandwich the other cookie on top of the icing. 

  10. Repeat with remaining cookies. Serve immediately or store in an airtight container.