How to Make a Girl Scout Cookie Themed Do-Si-Do

It’s been a rough couple of months for me since Girl Scout cookie season ended, and it will be a long eight months before those smart sales kids start distributing again. In the meantime, one of the best ways to remedy the situation is to make copies of your favorite Girl Scout cookies at home. I’ve already ventured into Thin Mint and Caramel deLite territory, but now it’s time to reveal the recipe for my favorite peanut butter cookie of all: Do-Si-Dos.

Tagalongs get a lot of love from peanut butter lovers – and they deserve it (I’ll be trying out their copycat recipe soon) – but if quantity eaten is any indication, Do-Si-Do is my pick. These are crunchy, sweet, slightly oaty peanut butter sandwich cookies with a hint of salt: simple as a PB cookie should be, but with a concentrated nutty center that only a sandwich cookie can provide.

Do-Si-Do is relatively easy to recreate, which is something I can’t say about the multi-ingredient Caramel deLite or Thin Mint coated chocolate. Both the cookies and the peanut butter filling are simple, no tricks or fancy skills required. The only thing I recommend is using two different peanut butters. Chunky peanut butter (like Crazy Richard’s ) works best for cookie dough, providing better texture and a richer, nuttier flavor, whereas you’ll want smooth peanut butter for the filling. For the filling, I choose sweetened emulsified peanut butter (in this case Skippy ) because it perfectly replicates the almost peanut-like flavor of Do-Si-Do candies.

How to make duplicate Do-Si-Dos

1. Knead the dough

This recipe uses perhaps the most commonly used American cookie method: cremation. Mix softened butter and sugar in a bowl until smooth. Add coarse peanut butter, egg, vanilla extract and salt until smooth. In a small bowl, combine flour, baking soda and oatmeal. Pour the dry mixture into the oil mixture and stir until smooth.

2. Form cookies.

The dough will be thick but soft. If your kitchen is too warm, you can chill the dough for 20 minutes to make it easier to roll out. Lightly flour your work surface and roll out half of the cookie dough to ¼-inch thickness. Using a small round cookie cutter, about 1 inch in diameter, cut out as many circles as possible and place them on a parchment-lined baking sheet. Place the pan in the freezer for about 10 minutes to chill. Repeat the same with the rest of the dough.

3. Bake

Do-Si-Dos have a slightly patterned surface and a small hole in the center, so you can replicate this by piercing the top with a fork and using the tines to make a crisscross pattern, or go ahead and leave it alone. do anything at all. Either way, bake the cookies at 350°F for 10 to 13 minutes or until lightly browned on top. Cool them in the pan for 5 minutes and then transfer to a wire rack to cool completely.

4. Fill out the Do-S-Dos

In a small bowl, combine smooth peanut butter and powdered sugar. The combination will be similar to soft Play-Doh. Flip half of the cookies over and place teaspoon-sized scoops of filling in the center. Spread the filling with the rest of the cookies and press gently so that the filling rises to the edges.

Now comes the hard part: wait until tomorrow to eat them. I’m kidding: not a single person on earth can resist. But like any sandwich cookie, if you leave it in an airtight container for a day, the texture of the cookie will soften a little and the filling will harden. As a solution, eat a little today and save the rest for tomorrow.

Copycat Do-Si-Dos Recipe

Ingredients:

For cookies:

• 1 stick butter, softened

• 1 cup white granulated sugar

• ½ cup chunky peanut butter

• 1 egg, room temperature

• ½ teaspoon vanilla extract

• ¼ teaspoon salt for salted peanut butter (or ½ teaspoon for unsalted)

• 1 ⅓ cups flour

• 1 teaspoon baking soda

• ½ cup oatmeal

For filling:

• ½ cup smooth peanut butter

• ¼ cup + 2 tablespoons powdered sugar

1. Combine butter and sugar in a medium bowl. Add coarse peanut butter, egg, vanilla and salt. Stir until smooth.

2. In a separate, smaller bowl, whisk together the flour, baking soda, and oats. Add this dry mixture to the butter mixture and stir until smooth.

3. Roll out dough on a lightly floured surface to ¼-inch thickness. Cut 1-inch circles from the dough and place them on a parchment-lined baking sheet. If desired, press the design into the cookies now. Chill the rounds in the freezer for 10 minutes. Meanwhile, preheat oven to 350°F.

4. Bake cookies for 10-13 minutes or until lightly browned. Cool cookies on pan for 5 minutes before transferring to a wire rack. Cool completely.

5. For the filling, mix smooth peanut butter with powdered sugar to form a thick paste. Turn half the cookies over and add a teaspoon-sized scoop of filling to each. Place another cookie on top of the filling and press gently until the filling reaches the edges of the cookie sandwich.

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