Organic Do Si Dos
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These sandwich cookies are a take on the iconic Do Si Dos, which are classic Girl Scout cookies! Crispy peanut butter oatmeal cookies are filled with creamy peanut butter frosting. You’ll want a glass of milk for dipping these classics!
If you’re looking for more nostalgic organic cookies, be sure to check out some of my other favorites like Organic Thin Mint Cookies, Organic Tagalongs, or Organic Lofthouse Sugar Cookies.
Table of Contents
What are Do Si Dos?
Do Si Dos are one of the iconic Girl Scout cookies that has been around since the 1950s. This flavor used to be called the peanut butter sandwich, which basically describes it perfectly. The name was later changed to Do Si Dos (not sure why). These Girl Scout Cookies are crispy peanut butter oatmeal sandwich cookies with creamy peanut butter filling.
If you’re a fan of Girl Scout cookies, but not harmful ingredients then you’ll love these Organic Do Si Dos! These homemade sandwich cookies only have 9 ingredients organic ingredients. They are also free of seed oils, soy, and flavoring that you will find in traditional Do Si Dos!
This is another collab with my friend Hannah at Make It Dough! Check out some of our other cookie collaborations like Sourdough Jam Thumbprint Cookies, Sourdough Chocolate Shortbread Cookies, or Eggless Sourdough Molasses Cookies.
Why You’ll Love This Recipe
Better Than the Box: These organic cookies are so much better for you than the orange box! Free of seed oils, soy, and flavorings, these organic cookies are a mindful choice instead.
Uses Sourdough Discard: I use sourdough discard in these sandwich cookies which uses up waste and gives these organic cookies an original flavor that’s oddly nostalgic!
Rich Peanut Butter Flavor: If you’re a peanut butter lover, then you’ll be obsessed with these Organic Do Si Dos as they are are double peanut butter sandwich cookies!
Sandwich Cookies: I love sandwich cookies as they’re two cookies in one — the ultimate indulgence!
Ingredients
- Butter: May favorite is Organic Valley, you can use your favorite. Be sure your butter is softened before beginning.
- Brown Sugar: I use organic light brown sugar for added rich flavor in these organic cookies.
- Vanilla Extract: Make sure to use a high quality vanilla extract, not imitation.
- Peanut Butter: I use organic creamy peanut butter, my favorite is Costco!
- Sourdough Discard: You can use your sourdough discard straight from the fridge. If you don’t have sourdough discard, you can replace it by mixing together 21 grams all purpose flour and 21 grams of water, use that’s in its place. It won’t have the same tangy flavor, but the cookies will still be delicious!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Rolled Oats: Use organic rolled oats.
- Powdered Sugar: Make sure to sift powdered sugar so you have smooth and creamy frosting.
- Milk: I use organic whole milk for the most creamy frosting.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Plastic Wrap: You’ll need plastic wrap to wrap the cookie dough so it can chill overnight in the fridge. This ensures it doesn’t dry out.
- Baking Sheets: You’ll need two half sheet pans to bake the organic cookies.
- Piping Bag: I use a piping bag to pipe the filling onto the sandwich cookies, but you can also just use a butter knife to spread some on if you don’t have a piping bag.
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add in the sourdough discard, peanut butter, flour, and oats and mix to combine into a stiff cookie dough.
Step 2
On a large piece of plastic wrap, turn out the dough and form into a log that is about 15-inches long. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
Step 3
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 4
Remove the dough from the fridge and cut the log into 44 cookies that are about ¼-inch thick. Place on the prepared baking sheets. Poke the tops of the cookies with a fork a couple of times.
Step 5
Bake for 22 to 24 minutes or until golden brown around the edges. Allow the cookies to cool completely on the baking sheets. Then turn over every other cookie and pair them together.
Step 6
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, vanilla, and milk as needed. Mix until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.
Step 7
Transfer the filling to a piping bag and cut a hole. Pipe dollops of frosting onto the top of the turned over cookies and sandwich them together.
Baker’s Tips
- Make sure your butter is softened for both the cookie dough and the filling.
- Use a creamy peanut butter, not chunky.
- If you don’t have sourdough discard, you can mix together 21 grams all purpose flour and 21 grams water in a small bowl and use that’s in its place.
FAQ’s
Yes, just add 1/2 teaspoon of salt to the dough. And you can add a pinch into the filling.
Store in a cool, dry place.
Craving More?
Organic Do Si Dos
Ingredients
Dough
- 226 grams salted butter (softened)
- 113 grams light brown sugar
- 2 teaspoons vanilla extract
- 43 grams sourdough discard
- 57 grams peanut butter
- 255 grams all purpose flour
- 50 grams rolled oats
Filling
- 113 grams salted butter (softened)
- 226 grams powdered sugar (sifted)
- 57 grams peanut butter
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add in the sourdough discard, peanut butter, flour, and oats and mix to combine into a stiff cookie dough.
- On a large piece of plastic wrap, turn out the dough and form into a log that is about 15-inches long. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and cut the log into 44 cookies that are about ¼-inch thick. Place on the prepared baking sheets. Poke the tops of the cookies with a fork a couple of times.
- Bake for 20 to 24 minutes or until golden brown around the edges. Allow the cookies to cool completely on the baking sheets. Then turn over every other cookie and pair them together.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, vanilla, and milk as needed. Mix until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.
- Transfer the filling to a piping bag and cut a hole. Pipe dollops of frosting onto the top of the turned over cookies and sandwich them together.
- Store in a cool, dry place for up to 5 days.
Video
Notes
Nutrition
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