Description
If you’ve finished off your last box, you don’t have to wait till next year! This Copycat Do-Si-Dos® recipe, (also known as Peanut Butter Sandwich) makes crispy oatmeal peanut butter cookies with a smooth peanut butter filling.
Ingredients
Scale
Cookies
- 1/2 cup (1 stick) butter, room temperature
- 1 cup, packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup quick cooking oats
Filling
- 1/2 cup creamy peanut butter
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
Instructions
- Cookies: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix together the butter and sugar for 2 minutes on medium speed, scraping the sides of the bowl as necessary. Add in the egg, vanilla and peanut butter and mix until smooth, again scraping sides as necessary. Next add in the salt and the baking soda, mixing until combined.
- Turn the mixer to low and add in the flour until just combined. Finally add in the oats.
- Using a 2- tablespoon sized cookie scoop, drop the scoops of the dough onto the prepared baking sheet. Bake for 10 – 12 minutes until the edges become lightly golden. If you would prefer a crispier cookie, add another 2-3 minutes of bake time.
- Transfer the cookies to a wire rack to cool completely.
- Prepare the filling: While the cookies are cooling, Mix the butter and peanut butter together until creamy and smooth in the clean bowl of your stand mixer. Add in the powdered sugar and milk and mix for 1-2 minutes until mixture is smooth and fluffy.
- Spread 1 – 2 tablespoons of the filling onto the bottom of half the sandwiches. Top with remaining cookies.
Notes
Store airtight for up to 3 days.
