Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
12 mins. to 14 mins.
Total time:
47 mins. to 1 hrs 4 mins.
Yield:
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...
Volume Ounces Grams

Cookies

  • 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

Fudge filling

  • 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

Directions

  1. 1) Preheat the oven to 350F. Lightly grease (or line with parchment) two baking sheets.
  2. 2) To make the cookies: Combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla, beating until smooth.
  3. 3) Add the egg, beating to combine.
  4. 4) Stir in the oats and flour.
  5. 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. 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. 7) Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown.
  8. 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. 9) Decide which type of filling you want to use. Each recipe makes enough to fill all the cookies.
  10. 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. 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. 12) Spread the filling on half the cookies. Top with the remaining cookies.
  13. 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.