Peanut Butter Cream Cookies AKA faux "Do-Si-Dos"

I am a sucker for anything peanut butter (throw chocolate in the mix and I am one happy girl!) so I decided to make my version of the popular peanut butter cream Girl Scout Cookies, "Do-Si-Dos!" The recipe was very easy but you have been warned...MILK REQUIRED! Try these out on your family and you will have them hooked on YOUR version of the classic :)

There is something so tantalizing about peanut butter. Maybe it's the richness, creaminess, saltiness, or all of the above! I have never met a peanut butter treat I didn't like (except for "ants on a log" and that is because I do not like celery...don't worry PB, it's not you...it's me and my picky palate). I remember growing up in Girl Scouts and cookie season would come around and people would go NUTS...literally, crazy for these things. When I was in college, a dad brought boxes of his daughters cookies to campus and must have made a fortune! His daughter is probably at like Astro-Camp or something now as her grand prize for selling the most. Such a genius idea...cookies & college students? Perfect combination. Thin Mints were obviously a favorite with Tagalongs and Samoa's following a close second. However, I felt like in a way "Do-Si-Dos" got overlooked. Anyone agree with me? Something so simple and so delicious was over shadowed by its cookie cousins. Well, I'm here to bring it back people! In a "homemade-with-love" kind of way. 


Not only is this cookie delish, it is super easy to remember because it is practically in all 1/2's. 

Ingredients for the cookies:

Makes about 16 cookies

1 1/2 cups quick oats


1/2 cup flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt

1/2 cup sugar


1/2 cup brown sugar


1/2 teaspoon vanilla extract


1/2 cup creamy peanut butter

1/2 cup unsalted butter, softened


1 egg

Ingredients for the filling:

1/2 cup confectioner’s sugar


1 cup smooth peanut butter

1. Preheat the oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt.

2. In a larger bowl, cream together both sugars, vanilla, butter, peanut butter and egg. Cream until smooth and then add the oat mixture a 1/2 cup at a time until fully incorporated. However, do not over mix or else the cookies will become tough so just mix until all is blended. 

3. Place round teaspoonfuls of the batter on an ungreased baking sheet (why ungreased? the butter and the pb already have so much natural oil in them that the cookie should release easily from the pan once done baking!) about 1 inch apart. Press them down slightly and bake for 8-10 minutes rotating 1/2 way through. Once out of the oven, let them cool completely on the sheet.

4. Next, make the filling. Whisk together with a hand mixture or a stand mixer the 1/2 cup of confectioner's sugar and the 1 cup of smooth pb. It should appear lighter in color once whisked. 

tip: spray the spoon and the measuring cup with veggie oil spray for easy release of the PB or else you will have a gooey pb mess!...But really, who is complaining?

5. Place the filling in a pastry bag and pipe about 1 tablespoon of filling onto the bottom side of 1/2 of the cookies and place another cookie on top, pressing down lightly. 

*you do not have to use a pastry bag...a spoonful would do just fine!

6. Grab a cup of ice cold milk and enjoy!!!!!

*recipe adapted from Broma Bakery