Oatmeal Cookies with Peanut Butter Filling are a Girl Scout Do-Si-Do copycat recipe! Oatmeal cookies with creamy peanut butter filling.
When I was pregnant, people would ask if I was having strange cravings. I guess I never thought that the cravings I had were strange because I always have crazy cravings.
That’s how this recipe, like nearly every other recipe on here, began – with a craving. Out of nowhere, I just had to have oatmeal cookies with peanut butter filling.
The cookies that I had in mind were the Doh-Si-Dohs from my Girl Scout days.
Normally, I don’t like crunchy cookies very much, but those Girl Scouts make a mean oatmeal peanut butter cookie. I haven’t come across any girls selling cookies in ages, so I had to see what I could do.
These cookies were ridiculously good – like super-duper good. So, until I can manage to find the real thing, I will be making (lots and lots of) these.
How To Make Oatmeal Cookies With Peanut Butter Filling
Beat the butter and sugars together in a large mixing bowl until well-combined, about 2-3 minutes on medium.
Add the egg, and mix in until combined. Mix in the vanilla extract until incorporated.
Add the dry ingredients (oats, flour, baking soda, baking powder, and salt), and mix in just until combined.
Drop by tablespoonfuls 2 inches apart on the prepared baking sheets.
Bake until golden brown, about 10-15 minutes. Remove the cookies to a wire cooling rack and let them cool to room temperature.
To make the peanut butter filling, beat the butter, peanut butter, and powderd sugar together until combined. Stir in the vanilla extract and then enough milk to make a spreadable consistency.
Spread the peanut butter filling over half of the cookies. Top with the other half of the cookies.
Tips To Make Perfect Cookies
- The cookies should be crispy. If you want softer cookies, bake on the lower end of the baking time.
- I don’t recommend using natural peanut butter in the filling. It’s difficult to get the correct consistency when using natural peanut butter.
- I haven’t tried using quick oats in this recipe.
How To Store Oatmeal Cookies With Peanut Butter Cookies
I store these cookies in a resealable container in the fridge. They can be stored at room temperature, but they keep better in the fridge.
The cookies will keep up to 5 days in when stored in a resealable container in the fridge.
More Oatmeal Cookie Recipes!
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Oatmeal Cookies with Peanut Butter Filling
- 1/2 cup butter at cool room temperature
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter at room temperature
- 1/2 cup + 2 tablespoons smooth peanut butter1
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons milk
- Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars together until light and creamy.
- Beat in the egg until well-combined.
- Stir in the vanilla extract until combined.
- Add the oats, flour, baking powder, baking soda, and salt to the butter mixture, stirring on low speed until just incorporated.
- Drop cookies by tablespoonful onto prepared baking sheets, spacing dough about 2-inches apart.
- Bake for 10-15 minutes, or until they’re golden brown.
- Allow cookies to cool on the cookie sheet for 5 minutes.
- Then transfer to a wire rack to cool completely before filling.
- To prepare the filling, beat together butter, peanut butter, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment.
- Stir in vanilla extract.
- Add milk, and beat to combine. Filling should be at a spreadable consistency.
- Once cookies are cool, turn half cookies flat side up.
- Spread those cookies with peanut butter filling.
- Top filling with another cookie.
- Not natural peanut butter
- Nutrition facts are estimates.
Originally published 2/8/13. Updated with new photos and tips 7/24/19.
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