I asked Gloria and Caroline to give me a recipe from this summer that I could put on the blog. First up is Caroline’s, which is reminiscent of Girl Scout Cookie Time. “I’m a Girl Scout, so when I thought of peanut butter cookies, I thought about Do-si-dos, a Girl Scout cookie with peanut butter oatmeal cookies and peanut butter filling. This is my attempt to recreate them.”
Caroline’s Peanut Butter Sandwich Cookies
Makes 48 cookies
2 ½ cups (12.5 oz) All-purpose flour
2 Tbls. Baking soda
1 Tbls. Baking powder
½ tsp. Salt (this may need to be adjusted based on the saltiness of the peanut butter)
1 ½ cups unsalted butter (room temperature)
1 cup Peanut butter (chunky)
1 cup (8 oz) Brown sugar (packed)
1 cup (7 oz) White sugar
2 Large eggs
1 tsp. vanilla
1 ½ cup quick cooking oats
In a medium bowl, whisk flour, baking soda, baking powder, and salt.
In a stand mixer with a paddle attachment (or in a large bowl with a wooden spoon if the generator is off), cream the butter and peanut butter. Add sugar and brown sugar, and beat until fluffy.
Whisk eggs in a small bowl and add to peanut butter mixture.
Add vanilla to the peanut butter mixture and beat.
Reduce mixer speed to low, add flour mixture, and mix until just combined. Add oats and mix until just combined.
Drop rounded teaspoons of batter 2” apart onto a greased cookie sheet. (You should end up with approximately 96 sandwich halves.)
Bake at 350°F for 12 minutes until light golden brown. When cool, sandwich a layer of peanut butter filling (below) between two sandwich halves.
½ cup Water
1 cup (7 oz.) White sugar
1 cup Peanut butter (smooth)
Heat water and sugar to a rolling boil. Continue boiling for 1 minute. Remove from heat and cool, stirring occasionally to prevent sugar from crystallizing. Add peanut butter and stir well until the filling thickens.