Peanut Butter Sandwich Cookies

A couple of years ago, I experimented and created a pretty yummy knock off recipe for one very popular Girl Scout cookie.  Samoas are always a favorite at my house.  A friend of mine mentioned that they were partial to the peanut butter sandwich cookie, Do-Si-Do’s.  Last week a good opportunity came along to send a treat her way, so I began my search. As I searched the web for a knock off recipe, I found this one over at

Since I haven’t actually bought the Do Si Do’s, I’m not sure how they compare. The peanut butter cookie was much lighter and crispier than my usual recipe.  They have quite a bit of leavening in them with baking soda & baking powder.  That creates this lighter and more delicate texture.  The center is a super creamy, sweet peanut butter filling.

If you are a peanut butter fan, give these a try.  If you are a lover of the Do-Si-Do, let me know how they compare to the original.  I look forward to hearing from you!



  • 2 1/4 cups all purpose flour
  • 2 tablespoons baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups butter, room temperature
  • 3/4 cup chunky peanut butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups quick-cooking oats


  • 1 1/2 cups creamy peanut butter, room temperature
  • 1/2 cup butter, room temperature
  • 1/4 cup powdered sugar


Preheat oven to 350F.

For the cookies:

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and peanut butter.

Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next.

Stir in vanilla extract.

Working at a low speed, mix in the flour, followed by the oats.

On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.

Bake for about 10 minutes, until cookies are a light golden brown.

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To make the filling:

In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth.

Spread 2-3 teaspoons onto half of the finished cookies and sandwich with the remaining halves.

Store in an airtight container.