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Mini Peanut Butter & Chocolate Do-Si-Do™ Pies With Maple Whipped Cream


do-si-do (ds-dn. pl. do-si-dos 1. A movement in square dancing in which two dancers approach each other and circle back to back, then return to their original positions. 2. One of the most popular cookies in the world – the Girl Scout’s crunchy oatmeal sandwich cookie with creamy peanut butter filling that keeps you coming back for more.

In a way, this post is simply a do-si-do… a Girl Scout returning to Girl Scouts – in a very spectacular and high-calorie fashion.


But, you know, calories don’t count if the dessert is a mini. And you share it with a friend. And you square dance enough.


  • 2 – eight ounce packages Do-Si-Dos™ Girl Scout cookies
  • 1 stick of butter, melted

Preheat oven to 350F. Place cookies in food processor and process until they become crumbs. Add melted butter and process until all the crumbs are moistened. Use 8  (Aprox. size:  4 3/8 in. dia x 1 3/16 in.*)  small pot pie pansPress 1/4 cup of crust mixture into each mini pie pan. Bake for about 20 minutes or until golden brown.

*You can use any size pans or ramekins for pies as long as they are oven-safe and singles since this pie is made to be served from the tin. For example, mini tartlette pans are perfect for parties or large gatherings (makes about 16) and a regular pie pan is perfect for a single pie to serve at a family dinner. 


  • 1 – eight ounce package cream cheese
  • 2 cups powdered sugar
  • 1/2 cup peanut butter
  • 1 cup maple whipped cream (recipe below)

Place cream cheese, powdered sugar and peanut butter in a bowl. Whip together with a mixer until completely combined. Using a spatula or large spoon, gently fold maple whipped cream into peanut butter mixture until mixed in. After pie crusts have cooled, place about 1/2 cup of filling onto each pie crust. Spread filling out so that the top is flat. There will be room still for the chocolate topping.


  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/3 cup sugar

Melt chocolate over low heat in a double boiler. Whisk in heavy cream and sugar until completely melted together. The color will turn back to a nice dark brown again when everything is combined. Pour about 1/4 cup of chocolate onto each pie. Gently spread where needed so it covers the peanut butter filling completely. Chill pies on a level tray in the fridge for about an hour or until chocolate topping is firm. If serving later, it’s best to keep them in the fridge until served.


  • 3 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 2 teaspoons maple extract
    (or 1 teaspoon vanilla instead for the plain-hearted)

Whip heavy whipping cream until it reaches soft peaks. Add powdered sugar and maple extract and whip until it reaches stiff peaks. One cup should go into the peanut butter pie filling (see directions above) and the remaining two cups are for decoration. If saving for later, cover with saran wrap and refrigerate for up to two days. If the whipped cream looses its stiffness, it can be rewhipped until stiff peaks are reached again. When ready to serve pies, place whipping cream into a decorating bag with a border decorating tip. Decorate stars around edges of pie and place a swirl in the middle of the pie. If desired, place a Do-Si-Dos™ Girl Scout cookie into the middle swirl on each pie.

Happy 2016 Girl Scout Cookie season. You know, with whoop cream on top.

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