Peanut Butter lovers- these are the cookies for you! Crunchy peanut butter oatmeal cookies are sandwiched around a creamy peanut butter filling. Just like the original Girl Scout Cookie, only better! Naturally gluten-free.
Do you know Do-Si-Dos? Those peanut butter oatmeal sandwich cookies? The Girl Scout Cookie, I mean. Gosh, my dad and I used to HOUSE a box of those babies. My dad was a peanut butter addict, like most guys, it seems. He passed his love along to me, and when Superbowl season draws near (even though I’m not much of a football fan) and I think about dude food, peanut butter desserts just pop into my head.
A couple weeks ago, I was remembering how much I used to love Do-Si-Dos. Well, actually, I was remembering the cookies, but couldn’t quite put my finger on what they were called. I was thinking they were Pitter-Patters. I swear I can still picture the packaging. It was like an aqua-blue color, and it had one of those slide-out plastic tray thingies, like you have with Oreos. My searches came up empty. Or rather, wrong. Pitter-Patters do not look like that. Pitter-Patters do not have that nutty, hearty, oatmeal thing going on. And they don’t have that signature little hole in the middle, where the creamy peanut butter buttercream filling peeks up through. I love that little hole with the filling peeking up through.
The hole is optional, obvs. I made it with the pointy end of a Wilton #10 piping tip.
Do-Si-Dos have the hole. So I guess these are Do-Si-Dos and not Pitter Patters.
Whatever you call them, they will satisfy your peanut butter craving. They are SO peanut-buttery. Peanut-buttery to the max. The cookie itself is pretty much pure peanut butter, with just a little sugar and egg added to hold them together. (Did you notice they’re flourless?) And oatmeal of course. Peanut butter and oatmeal are a match made in heaven. I couldn’t resist adding oatmeal and chopped peanuts to my favorite peanut butter cookie, for added texture. And just leaving it at that, they are really awesome. But when you sandwich them around this smooth and peanutty creme filling- oh man.
Totally addictive and perfect for a party or buffet table. If you’re looking for an easy dessert that will feed a crowd, travels well, and can be eaten while sitting on the couch (and occasionally popping up and down cheering), you’ve gotta try this recipe!
More peanut butter goodness for you to bake and share:
PLUS even MORE here.
For the peanut butter oatmeal cookies
- 2 cups (516 g) creamy peanut butter
- 1 cup (81 g) gluten-free old fashioned oats
- 1 1/2 cups (330 g) light brown sugar
- 2 large eggs
- 2 teaspoons baking soda
- 3/4 teaspoon (0.75 teaspoon) kosher salt
For the peanut butter creme filling
- 1/2 cup (129 g) creamy peanut butter
- 2 ounces (56.7 g) cream cheese
- 2 cups (240 g) powdered sugar
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 2-3 tablespoons (2 tablespoons) cream or milk
Make the peanut butter oatmeal cookies:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Place all the ingredients in a large bowl and stir together until combined.
- Scoop balls about 1 tablespoon, and roll/squeeze together to shape (dough may be a bit crumbly but holds together well when pressed).
- Place the balls on the prepared sheet pan and press flat with the bottom of a drinking glass.
- Use a Wilton #10 piping tip to poke a little hole in the center (optional).
- Bake for 10 minutes or until slightly golden around the edges. Cool completely on baking sheets*, then sandwich with filling.
Make the peanut butter creme filling:
- Place the peanut butter and cream cheese in a large mixing bowl and whip until fluffy.
- Add the powdered sugar, 1/2 cup at a time.
- Add the salt.
- Mix in the cream or milk, as needed, to achieve the proper consistency.
Do I need to keep these cookies in the fridge because of the cream cheese filling? Girl Scouts don’t sell these flavours of cookies in Canada. I can’t wait to try these recipes.
Hey Donna! It’s probably a good idea but honestly I did not do that and they were just fine. I think the sugar content is probably high enough that it inhibits bacterial growth.
Just took these out of the oven. I think I made them a bit bigger than you did but I’m sure nobody will complain.
I didn’t find the dough crumbly so I added another 1/2 cup of oatmeal. Can’t wait to fill them and see how hubby likes them. Do-Si-Do’s are his favorite GS cookie!
Thanx for another great recipe, I have a few more to try and I’m sure they will all be well worth the time and effort.
That’s wonderful Kathy! This is one of my favorite recipes. And I always loved the GS cookie too! Hope you and your hubby enjoy!
Is there supposed to be 2 Tablespoons of baking soda?? I followed the recipe and YIKES! Too much baking soda…….
Oh my gosh Bonnie! I am SOOOO sorry. That is the kind of typo that a recipe writer never wants to make. It should NOT say 2 tablespoons. It should say 2 TEASPOONS. I am so, so sorry. I’ve gone in to the recipe card to correct the mistake. Thank you for alerting me to it!
Thank you for the quick reply. I should have known that wasn’t right at the time. I guess I wasn’t paying attention. I’ve made them again with the right amount of baking soda and they are soooo good!
I’m sooo sorry about that Bonnie! Glad it worked out better the second time around.