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Copycat Do-Si-Dos
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Copycat Do-Si-Dos
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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.

Prep time
Bake/Cook time
0:10 to 0:12
12 large sandwich cookies
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Copycat Do-Si-Dos
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:10 to 0:12
Yield :
12 large sandwich 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


*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.


  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.


Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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