- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 12 mins. to 14 mins.
- Total time:
- 47 mins. to 1 hrs 4 mins.
- 44 cookies; 22 sandwich cookies
The goal: replicate the Girl Scouts' peanut butter sandwich cookies. But offer both Do-si-sos'® classic peanut butter filling; and rich, dark fudge filling — your choice. Did we do it? Well, the peanut butter-filled version tastes remarkably like a Do-si-do. And the chocolate version? Oh, my...
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2/3 cup peanut butter, smooth or chunky
- 1/4 cup vegetable shortening
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup quick rolled oats (not instant)
- 2/3 cup King Arthur Unbleached All-Purpose Flour
- extra-fine salt for dusting on top, optional
- 2 cups semisweet chocolate chips
- 6 tablespoons half & half
Peanut butter filling
- 1 1/2 cups confectioners' sugar
- heaping 1/2 cup peanut butter
- 5 tablespoons milk or half & half
- 1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- 2) To make the cookies: Combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla, beating until smooth.
- 3) Add the egg, beating to combine.
- 4) Stir in the oats and flour.
- 5) Drop the dough by the heaping teaspoonful onto the prepared baking sheets, leaving about 1 1/2" between them. A teaspoon cookie scoop works well here.
- 6) Using the flat bottom of a drinking glass dipped in sugar, flatten each cookie to about 1/4" thickness, about 1 1/2" diameter. If you're a fan of the popular sweet/salty flavor combo, sprinkle each cookie with the tiniest amount of extra-fine salt (or to taste; you know your own tolerance for saltiness).
- 7) Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown.
- 8) Remove them from the oven, and transfer them to a rack to cool. Once they're cool, wrap airtight; they'll soften if left unwrapped.
- 9) Decide which type of filling you want to use. Each recipe makes enough to fill all the cookies.
- 10) To make the peanut butter filling: Mix all of the ingredients until smooth; a mini food processor works well here. If you're not using a food processor, sift the confectioners' sugar before stirring it together with the peanut butter and milk or half & half.
- 11) To make the fudge filling: Combine the chocolate chips and half & half in a small, microwave-safe bowl; or in a small saucepan. Heat until the half & half is steaming. Remove from the heat, and stir until the chips have melted and the filling is smooth; reheat briefly if necessary.
- 12) Spread the filling on half the cookies. Top with the remaining cookies.
- Yield: about 22 filled cookies.
Tips from our bakers
- Use fat-free half & half in these cookies' filling, if desired; it's fine. Also, it's fun to use flavored liquid coffee creamer; French vanilla or caramel are tasty choices for either filling.
- Want to make half fudge-filled, half PB-filled cookies? Simply halve each of the filling recipes above.