It’s been a rough few months for me since Girl Scout Cookie season ended, and it’ll be another eight long months before those clever sales kids start distributing again. In the meantime, one of the best ways to get your fix is to make knock-off versions of your favorite Girl Scout Cookies at home. I’ve already experimented with Thin Mint and Caramel deLite , but now it’s time to reveal the recipe for my favorite peanut butter cookie of the bunch: Do-Si-Dos.

Tagalongs get a lot of love from the peanut butter crowd—and they deserve it (I'll be trying out a copycat recipe from those folks soon)—but if the amount eaten is any indicator, Do-Si-Dos are my pick. They're a crunchy, sweet, slightly oatmeal peanut butter sandwich cookie with a hint of salt: simple, like a PB cookie should be, but with a concentrated nutty core that only sandwich cookies can deliver.

The Do-Si-Do is relatively easy to make, which is more than I can say for the multi-component Caramel deLite or chocolate covered Thin Mint. Both the cookie and peanut butter fillings are simple, with no tricks or special skills required. The only finicky thing I recommend is using two different types of peanut butter. A chunky peanut butter (like Crazy Richard's) is best for the cookie dough, as it provides a better texture and a more robust, nutty flavor, while you want a smooth peanut butter for the filling. I choose a sweetened, emulsified peanut butter (Skippy, in this case) for the filling, as it perfectly mimics the almost peanut candy flavor of a Do-Si-Do.

This recipe uses perhaps the most common American cookie method: creaming. Cream together the softened butter and sugar in a mixing bowl until well combined. Stir in the chunky peanut butter, egg, vanilla extract, and salt until combined. In a small bowl, stir together the flour, baking powder, and oats. Pour the dry mixture into the butter mixture and stir until combined.