Girl Scout Copycat Peanut Butter Sandwich Cookies

This Peanut Butter Sandwich Cookies recipe is a Girl Scout copycat version of Do-si-dos. Can’t wait for cookie season? Make this homemade version at home.

Homemade Do-Si-Dos Copycat Recipe: Peanut Butter Sandwich Cookies

Follow these steps to make your own Do-si-dos-style peanut butter sandwich cookies. The process is simple and forgiving, making it a good option for both beginner and experienced bakers.

1. Make the peanut butter oatmeal cookies.
2. Make the peanut butter filling.
3. Assemble the peanut butter sandwich cookies.

Why you’ll love this recipe:

• The crunchy peanut butter oatmeal cookie combined with a thick, smooth filling creates the classic texture and flavor combination.
• Easy to prepare by hand—no stand mixer required.
• No refrigeration needed for the dough or finished cookies.
• Scales well and yields consistent results when you use a cookie scoop.

Peanut Butter Sandwich Cookies Tips & Tricks

This recipe yields about 26 cookies. Use the following tips to ensure consistent results and a great texture:

• Use a cookie scoop to portion the dough evenly; evenly sized cookies make the assembly easier and look more professional.
• Line baking sheets with parchment paper to prevent sticking and make cleanup faster.
• Bake only a few cookies per tray so they have room to spread evenly; the recipe suggests about 6–7 cookies per tray.
• Allow cookies to cool completely before filling so the filling holds its shape and does not melt into the cookie.

How Long to Bake

These cookies bake for 20 minutes. That longer bake time is intentional: it produces a crunchy cookie that can support the filling without becoming soft or crumbly. While some people prefer softer cookies, the crisp texture here is what makes these sandwich cookies stand up to the rich filling.

Perfect for peanut butter fans, these homemade Do-si-dos are satisfying and easy to make when you want a nostalgic treat.

Ingredients

Cookie Ingredients

• 2 cups all-purpose flour
• 1/2 cup quick oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup creamy peanut butter
• 1 egg
• 2 teaspoons vanilla extract

Filling Ingredients

• 1 cup peanut butter
• 4 tablespoons butter
• 2 cups powdered sugar
• 2 tablespoons milk (adjust as needed for consistency)

Instructions

Cookie Directions

1. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, quick oats, baking soda, and salt. Set aside.
3. In a large bowl, cream the room-temperature butter with the brown sugar and white sugar until smooth. Add the creamy peanut butter and mix until incorporated. Stir in the egg and vanilla.
4. Add the flour and oats mixture to the peanut butter mixture and stir until just combined.
5. Portion the dough into 26 even balls using a cookie scoop for consistency.
6. Place 6–7 dough balls per baking sheet and bake for 20 minutes, or until the cookies are golden and crisp. Bake in batches as needed.
7. Allow cookies to cool completely on a wire rack before filling.

Filling Directions

1. In a bowl, beat the peanut butter and butter together until smooth and well combined.
2. Add the powdered sugar and milk, mixing until the filling reaches a thick, spreadable consistency. If it is too stiff, add a little more milk; if too thin, add more powdered sugar.
3. Form the filling into 13 equal balls, or portion about a tablespoon of filling for each sandwich.
4. Sandwich one portion of filling between two cookies and gently press until the filling reaches the edges of the cookies.

Storage and Serving

Store the assembled cookies in an airtight container at room temperature for up to 5 days. For longer storage, place the cookies in a single layer or separated by parchment paper in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.

Variations and Substitutions

• For a nuttier texture, use natural peanut butter, but be aware the filling may be softer—adjust powdered sugar accordingly.
• Swap quick oats for old-fashioned rolled oats if you prefer a heartier chew; pulse them lightly in a food processor if you want a finer texture.
• To make these allergy-friendly, substitute a seed butter and ensure all other ingredients are free from allergens for the intended eater.

Equipment

• Cookie scoop for even portions
• Baking sheets lined with parchment paper
• Mixing bowls and a spatula or wooden spoon
• Wire rack for cooling

If you enjoy this Girl Scout copycat, you might also like other classic Girl Scout–inspired desserts such as Samoa-style treats or fudgy brownie variations made with toasted coconut and caramel.