** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
Saturday night I had an awesome girls night with my friend Michelle. Her husband was out of town for a concert so we decided to do some girly things. We read through a Cosmo (and I was SHOCKED at some of the articles I guess it’s been a while since I have read one), drank some Pink sparkling wine, gossiped and baked some cookies. Not only did we have a ton of fun but we also made some really fabulous cookies.
Everyone has their favorite Girl Scout cookies and this is one of mine. Some call them Do-Si-Dos and some call them Peanut Butter Sandwich cookies. I just call them Yummy. And this recipe did not disappoint me.
Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
Source: Baking Bites
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)
1 1/2 cups peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar I used more because I think the Girl Scout version is less creamy than this was before I added more confectioners sugar, next time I might try using regular granulated sugar to see if that gets the right texture
Preheat oven to 350F.
Start with 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 (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
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, making small holes in 1/2 of the cookies (for the tops of the sandwiches if you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.) before they set up. I skipped this. Transfer to a wire rack to cool completely.
Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves.
Store in an airtight container.