Homemade Girl Scout Cookies: Do-si-dos

homemade do-si-sos, or peanut butter sandwich cookies

The other day, I expressed some concern over the fact that (a) Girl Scout cookies still have trans fats in them because they are made with hydrogenated shortening instead of, say, butter and (b) Girl Scout cookies don’t taste all that great any more – especially considering that the price per box has gone up and the size of the cookies seems to have gone down. I mentioned that I wanted to make my own Girl Scout Cookies and decided that I would go for it! This week, I’ll be featuring recipes for three of my favorites – these, Samoas and Tagalongs – and (if you’re lucky) I might throw in a bonus recipe, as well, though you can find a Thin Mint recipe in the archives if you want even more.

This is a recipe that comes from Best of the Best Vol. 8, a Food & Wine cookbook that I stumbled upon on an ultra-clearance table at some bookstore a while back. I doubt that the book cost more than a box of Girl Scout cookies (hurray for sale pricing!) and this recipe alone is more than worth it. It’s from Thomas Keller, a cookie recipe that is used at his Yountville, CA bistro, Bouchon. I’ve made them in the past and they’ve always come out to be very large and a bit chewy, but the overall idea is the same as the peanut butter sandwich Girl Scout cookie, so I figured it wouldn’t need too much tweaking.

The overall result from this recipe is a cookie that looks a heck of a lot like the Do-Si-Do, but tastes much, much better. The cookies are crisp and ultra-tender, the kind of cookie that crumbles into your mouth immediately when you bite into it. There is no misprint in the amount of leavening given in the recipe below; the baking soda and baking powder help to create this texture. The filling is very creamy with a sweet peanut butter flavor. The main differences between these and the GS cookies are that the cookies themselves are more delicate and the filling is softer. They are dangerously addictive if you like peanut butter and, to give fair warning, you may never go back to the GS version no matter how cute those kids look when they’re pitching them.

I made little holes in half of the cookies to get the same overall look as the GS cookies. Use a straw or the tip of a knife to carve a little hole when the cookies are hot from the oven, that way they’ll set up with the hole in place.

peanut butter sandwich cookies, side view

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
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 creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar

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) before they set up. 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. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.

Makes about 48 sandwich cookies.

Note: Use unsalted butter with this recipe, as different brands of peanut butter can vary hugely in salt content and it’s possible you’ll end up with a too-salty cookie with the salted butter, salted peanut butter and added salt. If you must use salted butter and are using brand of peanut butter that seems a bit salty, you can always reduce or eliminate the added salt. Personally, I like the salty sweet combination with peanut butter, but it’s only fair for me to give a little warning just in case!


  1. Too much baking powder. I made these as is and they were bitter!

  2. These cookies are delicious!! I haven’t even filled them yet. The cookies themselves are so perfect – I followed the recipe to the T so those who are complaining that they aren’t good must have done something wrong. This may be my new peanut butter cookie recipe.

  3. Just made these. They are awesome! Not bitter at all.

  4. this is horible trying to recreate girl scout cookies the cookies sales is what keeps gs going finnacnialy -gwen/girlscout junior

  5. Gwen, you really don’t have a clue, do you? There are other ways to donate to GS, it’s not all about the cookies. And, considering how much of the cookie money DOESN’T go to the GS, you really can’t say that the cookies are what is keeping the GS going.

    Also, take a look at what is said in the blog. The cookies are not good for you, considering what is in them. These are healthier alternatives.

    But, don’t worry, there are PLENTY of people out there that will buy the cookies, because they don’t want to take the time to make these themselves. You have nothing to worry about. People will continue to purchase the over-priced cookies.

  6. All I can say is ICK. I was so excited to try the recipe and followed everything exactly. My gut told me that was waaaay too much baking powder and soda. They look wonderful, but as previous poster said, they are bitter. My husband will be so disappointed.

    I’ll tweak the recipe and write in when I find the right balance.

  7. I used half the amount of baking soda and baking powder and they turned out great!

  8. I agree, too much baking soda & powder. I’m thinking it should have been 2 teaspoons baking soda and 1 teaspoon baking soda instead of TABLESPOONS. I used a small cookie/ice cream scoop and made uniform cookies. Definetly gonna try them again using the teaspoon measures.

  9. I followed these instructions exactly as they are written, and the cookies came out perfectly. I can’t wait for my boyfriend to get home to try them. I used the amount of baking soda/powder that the recipe called for, and my cookies are not bitter at all. Thanks for providing a home-made alternative to my favorite GS cookie!

  10. I was wondering if you can use self-rising flour instead of plain, Has anyone tried this? thanks

  11. They are great, but to me alittle thin

  12. I ended up making these today, and like some of the others they were way too bitter. The batter itself was delicious, but once baked they were not edible. I followed it perfectly but it just wasn’t doing it for me. Definitely going to try changing the baking powder/soda into teaspoons instead of tablespoons next time.

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