Copycat Do-Si-Dos

Products Used
2
76
255
By Shelly J
Prep Time:
15m
Bake/Cook Time:
10m - 12m
Yield:
12 large sandwich cookies

If you've finished off your last box, you don't have to wait till next year! This Copycat Do-Si-Dos® recipe, (also known as Peanut Butter Sandwich®) makes crispy oatmeal peanut butter cookies with a smooth peanut butter filling.

Si ya te terminaste tu ultima caja, no tienes que esperar hasta el próximo año! Esta receta de imitación de galletas Do-Si-Dos®, (También conocidas como emparedados de mantequilla de maní®) hace unas galletas crujientes de avena con un relleno cremoso de crema de maní.

Rating:
Rate it yourself
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Ingredients

  • Cookies
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup, packed Imperial Sugar Light Brown Sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup creamy peanut butter
  • 1 cup all-purpose flour*
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup quick cooking oats
  • Filling
  • 1/2 cup creamy peanut butter
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 tablespoon milk
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Line a baking sheet with parchment paper and set aside.
      3. Cream together butter and sugar for 2 minutes, scraping sides of the bowl as necessary.  Turn mixer to low and add in egg, vanilla and peanut butter. Once incorporated, turn mixer back up to medium and beat until smooth, again scraping sides as necessary. Next add in the salt and the baking soda, mixing until combined.
      4. Turn mixer to low and add in flour until just mixed in. Finally add in oats.
      5. Using a 2 tablespoon sized cookie scoop, drop scoops of dough onto prepared baking sheet. Bake for 10-12 minutes until the edges become lightly golden. If you would prefer a crispier cookie, add another 2-3 minutes bake time.
      6. Transfer cookies to wire rack to cool completely.
      7. While cookies are cooling prepare the filling.
      8. Beat butter and peanut butter together until creamy and smooth. Add in powdered sugar and milk and beat for 1-2 minutes until mixture is smooth and fluffy.
      9. Spread 1-2 tablespoons of filling onto the bottom of half the sandwiches. Top with remaining cookies.
      10. Store airtight for up to 3 days.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

      Rate & Review
      or to post comments
      Heather
      Oct 17, 2020

      The cookie was a 5 star! The "filling" was pretty dense. I think I would prefer a peanut butter frosting on this instead and not double the cookie. The cookies also tasted great by themselves.

      Sherry
      Feb 21, 2016

      How did you get the design on top the cookies?? Looks yummy!! Gotta make them!!!

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      Imitación de Galletas Do-Si-Dos

      Products Used
      2
      76
      255
      Por Shelly J
      Tiempo de preparación:
      15m
      Tiempo de cocción / cocción:
      10m - 12m
      Rendimiento:
      12 emparedados grandes de galletas

      Si ya te terminaste tu ultima caja, no tienes que esperar hasta el próximo año! Esta receta de imitación de galletas Do-Si-Dos®, (También conocidas como emparedados de mantequilla de maní®) hace unas galletas crujientes de avena con un relleno cremoso de crema de maní.

      Clasificación:
      Califíquelo usted mismo
      Blogger
      Member
      Tested by Imperial
      Products Used

      Ingredientes

      Galletas:

      • 1/2 taza (1 barra) mantequilla, temperatura ambiente
      • 1 taza, compacta Imperial Sugar Azúcar Morena Clara
      • 1 huevo
      • 2 cucharaditas de vainilla
      • 1/2 taza mantequilla de maní cremosa
      • 1 taza harina todo uso*
      • 1/2 cucharadita sal estilo Kosher
      • 1/2 cucharadita bicarbonato de sodio
      • 1 taza hojuelas de avena de cocción rápido

      Relleno:

      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 350 F.
      2. Forre una bandeja de hornear galletas con papel parafinado y coloque a un lado.
      3. Bata hasta que se convierta en crema la mantequilla y azúcar por 2 minutos, raspando los lados del envase si es necesario. Ponga la batidora a velocidad baja y agregue el huevo, vainilla y la mantequilla de maní. Una vez que este todo incorporado, coloque la batido de nuevo a velocidad media y bata hasta que esté suave, de nuevo raspando los lado si es necesario. Luego agregue la sal y el bicarbonato de sodio, mezclando hasta que este combinado.
      4. Ponga la batidora a velocidad baja y agregue la harina solo hasta que este mezclada. Finalmente agregue las hojuelas de avena.
      5. Usando una cuchara de galleta del tamaño de dos cucharadas, deje caer cucharadas de masa en la bandeja anteriormente preparada. Hornee de 10 a 12 minutos hasta que los bordes se tornen un tanto dorados. Si usted prefiere una galleta mas crujiente, agregue otros 2 a 3 minutos de horneado.
      6. Transfiera las galletas a un estante de alambre para que enfríen completamente.
      7. Mientras las galletas enfrían prepara el relleno.
      8. Bata la mantequilla y la mantequilla de maní juntas hasta que estén cremosas y suaves. Agregue el azúcar en polvo y la leche y bata por 1 a 2 minutos hasta que la mezcla este suave y esponjosa
      9. Unte 1 a 2 cucharadas de relleno en la parte del fondo de la mitad del emparedado. Póngale arriba el resto de las galletas.
      10. Guarde en un envase sellado por hasta 3 días.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

      Heather
      Oct 17, 2020

      The cookie was a 5 star! The "filling" was pretty dense. I think I would prefer a peanut butter frosting on this instead and not double the cookie. The cookies also tasted great by themselves.

      Sherry
      Feb 21, 2016

      How did you get the design on top the cookies?? Looks yummy!! Gotta make them!!!

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