The right way to Make Your Personal Lady Scout Cookie-Fashion Do-Si-Dos

It’s been a troublesome couple months for me since Lady Scout Cookie season ended, and it’ll be a protracted eight months till these intelligent sales-children begin distributing once more. Within the meantime, the most effective methods to get your repair is to make dupes of your favourite Lady Scout Cookies at dwelling. I’ve dabbled within the Skinny Mint and Caramel deLite territory already, however now it’s time to unveil the recipe for my favourite peanut butter cookie of the bunch: Do-Si-Dos.

Tagalongs get a whole lot of love from the peanut butter crowd—and so they deserve it (I’ll check out a copycat recipe of these quickly sufficient)—but when amount eaten is an indicator, then Do-Si-Dos are my decide. It’s a crisp, candy, barely oaty peanut butter sandwich cookie with a touch of salt: Easy, like a PB cookie must be, however with a concentrated nutty middle that solely sandwich cookies can present.

The Do-Si-Do is comparatively easy to recreate, which is greater than I can say for the multi-component Caramel deLite or chocolate enrobed Skinny Mint. Each the cookie and peanut butter filling are simple, no tips or fancy expertise mandatory.  The one choosy factor I like to recommend is utilizing two totally different peanut butters. A chunky peanut butter (like Loopy Richard’s) is finest for the cookie dough, offering higher texture and a extra strong, nutty taste, whilst you desire a easy peanut butter for the filling. I select a sweetened, emulsified peanut butter (Skippy, on this case) for the filling as a result of it completely replicates the virtually peanut sweet taste of a Do-Si-Do.

The right way to make Do-Si-Dos dupes

1. Make the dough

This recipe makes use of probably essentially the most used American cookie methodology: creaming. Stir the softened butter and sugar collectively in a mixing bowl till nicely mixed. Stir within the chunky peanut butter, egg, vanilla extract, and salt till mixed. In a small bowl, stir the flour, baking soda, and oats collectively. Pour the dry combination into the butter combination and stir till mixed.

Credit score: Allie Chanthorn Reinmann

2. Form the cookies

The dough might be thick however tender. If it’s too heat in your kitchen, you may wish to chill the dough for 20 minutes to make rolling simpler. Calmly flour a piece floor and roll out half of the cookie dough to a ¼-inch thickness. Utilizing a small round cookie cutter about 1 inch in diameter, reduce out as many rounds as you possibly can and put them on a parchment-lined sheet pan. Put the pan within the freezer to sit back for about 10 minutes. Repeat this with the remainder of the dough. 

3. Bake

Do-Si-Dos have a barely patterned floor and a small gap within the middle, so you possibly can replicate this by pricking the highest with a fork and utilizing the tines to make a criss-cross, or skip the fuss out and don’t do something in any respect. Both means, bake the cookies at 350°F for 10 to 13 minutes, or till they’ve calmly browned on prime. Cool them on the pan for five minutes, after which transfer them to a wire rack to chill fully.

4. Fill the Do-Si-Dos

In a small bowl, combine easy peanut butter with powdered sugar. The mixture might be like a tender Play-Doh. Flip over half of the cookies and put teaspoon-sized balls of the filling within the middle. High the filling with the opposite cookies and gently press all the way down to power the filling out to the perimeters. 

Credit score: Allie Chanthorn Reinmann

Now the toughest half: Wait till tomorrow to eat them. I’m kidding—no human on earth might resist. However like several sandwich cookie, giving them a day in an hermetic container permits the feel of the cookies to melt barely, and the filling to agency up. As an answer, eat some right this moment, and retailer the remainder for tomorrow.

Do-Si-Dos Copycat Recipe

Components:

For the cookies:

• 1 stick butter, softened

• 1 cup granulated white 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 cup flour

• 1 teaspoon baking soda

• ½ cup rolled oats

For the filling:

1. Combine the butter and sugar collectively in a medium mixing bowl. Add the chunky peanut butter, egg, vanilla, and salt. Stir till nicely mixed. 

2. In a separate smaller bowl, stir the flour, baking soda, and oats collectively. Add this dry combination to the butter combination and stir till mixed.

3. Roll out the dough on a calmly floured floor till it’s a ¼-inch thick. Minimize 1-inch circles out of the dough and put them on a parchment lined sheet tray. Press a sample into the cookies now, for those who select to. Chill the rounds within the freezer for 10 minutes. In the meantime, preheat the oven to 350°F. 

4. Bake the cookies for 10-13 minutes or till evenly browned. Cool the cookies on the pan for five minutes earlier than transferring to a wire rack. Cool fully.

5.  To make the filling, stir the graceful peanut butter with the powdered sugar, it will likely be a thick paste. Flip over half of the cookies and add a teaspoon-sized ball of the filling to every of them. High the filling with the opposite cookies and gently press till the filling reaches the perimeters of the cookie sandwich.