Do-Si-Dos

Do-Si-Dos
Staff Writer

Victoria Barton

These peanut butter sandwich cookies with a peanut butter filling are the perfect treat. 

12
Servings
409
Calories Per Serving
Deliver Ingredients

Ingredients

For the cookies

  • 1/2  Cup  plus 4 tablespoons unsalted butter, room temperature
  • 1  Cup  oatmeal
  • 1  Cup  plus 2 tablespoons all-purpose flour
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  salt
  • 1/3  Cup  sugar
  • 1/2  Cup  packed dark brown sugar
  • 1/2  Cup  creamy peanut butter

For the peanut butter filling

  • 4  Tablespoons  unsalted butter
  • 3/4  Cups  creamy peanut butter
  • 1/4  Cup  powdered sugar
  • 1/2  Teaspoon  salt

Directions

For the cookies

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, around 4 minutes. Be careful, as oats begin to toast quickly. Spread oat mixture onto a plate and let cool.

Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a separate medium bowl, use an electric mixer to cream together remaining ½ cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

Add oat mixture and flour mixture; mix until combined. Turn dough out onto a piece of parchment paper. Cover dough with another piece of parchment paper and roll out dough to 1/4 inch thick over the upper parchment paper. Transfer to a refrigerator until chilled, about 20 minutes.

Preheat oven to 350 degrees.

Remove top layer of parchment paper. Cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with sugar.

Bake until golden, rotating baking sheets at 5-minute mark, halfway through baking, 10 minutes. Let cool completely on baking sheets.

For the peanut butter filling

In a medium bowl, mix all ingredients together with an electric mixer on medium speed.

Assemble the sandwich cookies:

When cookies have cooled completely, use a spatula to spread peanut butter filling onto half of the underside of cookies. Top with other half of cookies to make sandwiches.

Nutritional Facts

Total Fat
24g
34%
Sugar
5g
6%
Saturated Fat
5g
21%
Carbohydrate, by difference
44g
34%
Protein
10g
22%
Vitamin A, RAE
46µg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
111mg
11%
Choline, total
24mg
6%
Fiber, total dietary
3g
12%
Folate, total
54µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
267mg
38%
Selenium, Se
8µg
15%
Sodium, Na
548mg
37%
Water
7g
0%
Zinc, Zn
1mg
13%