Is anyone else intrigued by how gaga we all go for Girl Scout Cookies? Don’t get me wrong, I fully support the Girl Scouts and do my part by buying and eating box after box of Thin Mints, Tagalongs and Samoas. I just find it interesting that I don’t ever buy a box of processed cookies any other time of the year. Now I’m not saying I have any problem with an Oreo for example. I love the taste of Oreos. And who hasn’t enjoyed a
row of Fudge-Striped Cookie? I love the magical power that Girl Scout Cookie time of year brings to recipes across the internet! People are so creative!
One of my favorite Girl Scout Cookies is the Do-Si-Do (peanut butter sandwich cookies). I feel a little deprived this year because my husband purchased our cookies when I was out of town and I totally got disregarded in the selection process! I love Do-Si-Do because of the crunchy peanut butter cookie contrasting with the creamy filling. When I received the most recent issue of Cook Illustrated magazine, the cookie featured in the back of the magazine reminded me of my beloved cookie that I will have to wait one more year to eat. The Girl Scout version of this cookie includes oatmeal in the cookies whereas the Cooks Illustrated version is supplemented with finely chopped roasted peanuts to add some extra crunch. And they really perfected the peanut butter filling so that it sets up and does not just squish out the sides when you bite into these nutty little sandwiches.
So if you feel slightly neglected of Do-Si-Dos like I do and want to make a cookie similar to satisfy your craving, just pretend I am a Girl Scout and bake up a batch of these with me in mind :).
Crunchy Peanut Butter Sandwich Cookies
Keywords: bake dessert snack nuts peanut butter cookie
Ingredients (16 medium-size sandwich cookie)
For the cookies
- 1 1/4 cups roasted peanuts
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt (if using salted peanuts, omit this salt)
- 3 Tbsp unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 Tbsp milk
- 1 egg
For the filling
- 3/4 cup creamy peanut butter
- 3 Tbsp unsalted butter
- 1 cup powdered sugar
For the cookies
Preheat oven to 350 degrees and line 3 baking sheets with parchment paper.
Place peanuts into food processor and pulse until finely ground.
In a small bowl, combine flour, baking soda and salt.
In a large bowl and with an electric mixer, cream butter, peanut butter and sugars together. Add milk and eggs and mix to combine.
Add flour mixture to butter mixture and mix to combine. Add peanuts and mix.
Drop cookies by tablespoon or small cookie scoop onto prepared baking sheets. Leave at least 1 inch between cookies as cookies will spread and double in size while baking.
Dip a spoon in water and use the backside to lightly flatten the dough slightly.
Bake about 14 minutes or until cookies have browned and feel firm.
Cool completely before filling.
For the filling
In a medium, microwave-safe bowl, heat butter and peanut butter until butter is melted, about 20-30 seconds. Stir, then add powdered sugar and stir to combine.
Immediately place filling on half of cookies and top with remaining cookies.
Recipe adapted from Cooks Illustrated
pulse peanuts in food processor
cream butter and sugars with an electric mixer
add milk and eggs
add flour mixture and peanuts
place dough onto baking sheets and flatten slightly
bake and cool completely
prepare filling by melting butter and peanut butter
add powdered sugar and stir to combine
fill cookies immediately