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Homemade Savannah peanut butter sandwich cookies on a rustic farmhouse table with linen cloth and vintage kitchenware
Jana Rae

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!
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Prep Time 20 minutes
Cook Time 11 minutes
Chill time 10 minutes
Total Time 41 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • ¾ cup 94g all-purpose flour (spooned & leveled)
  • 1 cup 85g old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup 5 Tbsp / 71g unsalted butter, softened to room temperature
  • ¾ cup 150g packed light or dark brown sugar
  • ¼ cup 50g granulated sugar
  • ⅔ cup 170g creamy peanut butter*
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
For the Frosting Filling:
  • 1 cup 250g creamy peanut butter* use a smooth peanut butter like Jif or Skippy. Natural peanut butter may cause the cookies to spread or crumble.
  • 1 Tablespoon 21g honey
  • ¼ cup 30g confectioners’ sugar

Method
 

  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, oats, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. Mix in the peanut butter, egg, and vanilla extract until fully combined, about 1 minute. Scrape down sides of the bowl as needed.
  5. Add the dry ingredients to the wet and mix on low until a soft dough forms.
  6. 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.
  7. 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.
  8. In a clean bowl, beat together the frosting ingredients until creamy and smooth.
  9. Spread a layer of peanut butter frosting on the flat side of one cookie and sandwich with another. Repeat for all cookies.
  10. 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.