There’s something about the taste of Savannahs that instantly takes me back to childhood — standing outside in my little brown Girl Scout uniform, cookie order forms in hand, dreaming about the first bite of those peanut butter sandwich cookies that came in the tan box.
This homemade version of the classic Girl Scout Savannahs brings that nostalgic flavor right into your kitchen. With soft, chewy oatmeal peanut butter cookies and a creamy peanut butter filling, they’re simple, comforting, and every bit as delicious as you remember.
Perfect for fall baking days, afternoon snacks, or gift boxes during the holidays, these cookies are a cozy bite of the past — and a sweet reminder that homemade is always best.
Baking Tips
- Don’t overbake — cookies will continue to set as they cool.
- For extra crunch, chill the dough for 10–15 minutes before baking.
- Add a drizzle of melted chocolate across the tops for a modern twist!
Why You’ll Love This Recipe
- Brings back the original Girl Scout Savannah flavor you can’t find anymore.
- Soft, chewy, and perfectly peanut buttery.
- Simple ingredients you already have at home.
- Great for gifting or freezing for quick treats.
Savannah Peanut Butter Sandwich Cookies
These soft and chewy oatmeal peanut butter cookies with creamy peanut butter filling taste just like the original Girl Scout Savannahs. Perfect for nostalgic fall baking!
Ingredients
Method
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, oats, baking soda, baking powder, and salt. Set aside.
- In a large bowl (or stand mixer with paddle attachment), beat the butter, brown sugar, and granulated sugar on high speed for 2 minutes until smooth and creamy.
- Mix in the peanut butter, egg, and vanilla extract until fully combined, about 1 minute. Scrape down sides of the bowl as needed.
- Add the dry ingredients to the wet and mix on low until a soft dough forms.
- Scoop dough into small balls (about 2 heaping teaspoons each) and arrange 3 inches apart on baking sheets. Gently flatten each one using the bottom of a glass.
- Bake for 10–11 minutes, until the edges are lightly golden and set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat together the frosting ingredients until creamy and smooth.
- Spread a layer of peanut butter frosting on the flat side of one cookie and sandwich with another. Repeat for all cookies.
- Keep covered at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
-
Peanut Butter:
For the most authentic taste and texture, use a creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter tends to separate and can make the dough too crumbly. -
Texture Tip:
These cookies should be soft with lightly crisp edges — similar to the original Savannahs. If you prefer a crisper cookie, bake 1–2 minutes longer. -
Sweet Memories:
The original Girl Scout Savannahs came in a tan box, and this homemade version tastes just like them. I still have my Girl Scout sash with every badge my mom hand-sewn on — these cookies take me right back. -
Storage:
Keep sandwich cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
You can also freeze the unfrosted cookies for up to 2 months and assemble them fresh. -
Serving Ideas:
Pair them with a glass of cold milk, a cup of coffee, or crumble one over vanilla ice cream for a nostalgic dessert. -
Gift Idea:
Stack a few cookies in a clear bag tied with ribbon and a homemade label — perfect for teacher gifts, fall bake sales, or simple holiday treats.
