The Girl Scouts were officially founded by Juliette Gordon Low in 1912. Girl Scout cookies began in 1917 as a fundraiser by a troop in Muskogee, Oklahoma. The very first recipes were published in 1922 and commercial baking started in 1934. The first cookies made were a sugar cookie…and the rest is history.

I was a Girl Scout for several years. Started off as a Brownie and went all of the way to a Cadet. My mother was my troop leader the entire time. So many fun memories with my mother of attending meetings…working on badges together…camping and of course selling cookies.

My ultimate favorite of the Girl Scouts cookies have always been the Dosido’s. I’m such a huge peanut butter cookie lover!

So of course, it was so much fun making my own version of my favorite Girl Scout cookie in the kitchen tonight. Even better was making them with my childhood friend, Erin ❤️

Ingredients

1 Cup Granulated Sugar

1 Cup Light Brown Sugar, Firmly Packed

3/4 Cup Creamy Peanut Butter

1/2 Cup (1 Stick) Butter, Softened at Room Temperature

2 Large Eggs

2 TBSP Milk

1 Tsp Vanilla Extract

1 Cup All-Purpose Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1 3/4 Cups Quick Cooking Oats

1 Cup Sweetened Shredded Coconut

For the Filling:

3 Cups Confectioners Sugar

3/4 Cup Creamy Peanut Butter

1/3 Cup Milk

1 Tsp Vanilla Extract

Directions

Preheat your oven to 350 degrees. Prepare your baking sheets by lining with parchment. Set aside.

In a large bowl, use a hand-held mixer to beat the butter, granulated sugar, brown sugar and peanut butter until creamy. Add in the eggs and vanilla and mix well. Set the bowl aside.

In a separate bowl, whisk the flour, baking soda, baking powder, coconut and oats. Set the bowl aside.

Add the dry ingredients to the peanut butter mixture, beating at low speed until well blended. Chill in the refrigerator for at least 30 minutes until the dough is firm.

Drop by level tablespoon onto the prepared sheets and space 2-inches apart. Bake for 10-12 minutes or until edges are golden brown. Remove from the oven and allow the cookies to cool for a few minutes before removing to a cooking rack to cool completely.

Time to make the filling:

In a medium bowl, use a hand-held mixer to beat all of the filling ingredients together until the mixture is creamy. If you need to, add a drop or two more of milk to get the proper consistency.

Place about 1-2 tablespoons of filling onto half of the cookies (on the bottom side) and top with another cookie and press so the filling shows around the edges. Yummy!