Welcome to the delightful world of homemade gobs, a quintessential American treat that blends nostalgia with irresistible flavor. Often called whoopie pies, these iconic desserts feature two soft, pillowy, cake-like cookies embracing a sumptuous, fluffy white filling. While seasonal variations abound, the classic combination of rich chocolate cookies and a sweet, creamy white icing remains an enduring favorite. These easy-to-make gobs are perfect for any occasion, from a comforting afternoon snack to a show-stopping birthday dessert, promising a taste of cherished memories with every bite.
Growing up, gobs were more than just a dessert; they were a comforting staple of childhood, making appearances at grocery store runs and nearly every birthday party. They were simply “always around,” a sweet constant in the backdrop of youthful days. As an adult, I’ve come to truly appreciate these humble yet extraordinary treats, realizing how easily one can take such simple joys for granted. Fortunately, my mom, the unofficial queen of baking in our family, passed down her treasured recipe – a culinary heirloom she received from her friend Karen many years ago. It’s this very recipe, perfected over decades, that I’m thrilled to share with you today.
What I love most about this recipe is its incredible simplicity and speed. The cookies bake in mere minutes, making it an ideal choice for a quick baking project or when a sudden craving strikes. While you can certainly adjust the size to your preference, I’ve found that a medium scoop creates the perfect gob. These aren’t so small that you feel the need to devour several to feel satisfied, nor are they so large that you’re left feeling overly full. Each gob strikes a harmonious balance, offering a generous portion of pure delight without overwhelming your senses. This balanced size makes them suitable for a wide array of settings, from school lunchboxes to elegant dessert platters.
The Sweet History of Whoopie Pies
Whoopie pies, or gobs as they are affectionately known in some regions, are a unique confection that defies easy categorization. Are they cookies? Mini pies? Cake sandwiches? The truth is, they are a delightful blend of all these, consisting of two rich, chocolatey cake-like cookies artfully sandwiching a cloud-like, creamy white filling. Their distinct texture – soft, moist, and slightly chewy – sets them apart from traditional cookies, while their sandwiched form gives them a pie-like appeal, hence the “whoopie pie” moniker.
The origins of the whoopie pie are shrouded in a bit of mystery and friendly regional rivalry. Many New England states, particularly Pennsylvania, New Hampshire, and Massachusetts, lay claim to inventing this beloved baked good. However, it is Maine that has truly embraced and elevated the whoopie pie to legendary status. In 2011, Maine proudly declared the whoopie pie its official state treat, solidifying its place in the state’s cultural and culinary identity. Beyond legislative honors, Maine also holds the impressive world record for the largest whoopie pie ever created, a monumental dessert weighing in at a colossal 1,062 pounds! This dedication speaks volumes about the deep affection and pride New Englanders have for this cherished dessert, transforming it from a simple treat into a symbol of regional heritage and communal joy. This rich history adds another layer of appreciation to every bite of these wonderful creations.
Gobs vs. Whoopie Pies: A Tale of Two Fillings
As a proud native of Western Pennsylvania, my culinary vocabulary was shaped by regional traditions, and these delicious sandwich treats were exclusively known as “gobs.” It was only later in life that I discovered the broader “whoopie pie” designation and the fascinating, albeit subtle, distinction between the two, primarily revolving around the filling. While the chocolate cake-like cookies remain largely consistent, the creamy center is where the debate truly lies.
Most baking enthusiasts and regional historians agree that traditional whoopie pies typically feature a filling made from marshmallow fluff, offering a distinctly sweet and airy texture. Gobs, on the other hand, are said to traditionally boast a slightly less sweet, more substantial filling, often made from a cooked flour and milk base. This cooked filling provides a denser, almost pudding-like consistency, offering a different, yet equally delightful, contrast to the soft cookies. The recipe I’m sharing today, while firmly rooted in my “gob” upbringing, actually incorporates marshmallow fluff into its filling. This goes to show that regional names and specific ingredients can often cross over, creating delicious hybrids that become cherished family recipes. Regardless of the name, the goal is always the same: a perfect balance of soft cookie and luscious cream.
If you’re eager to experience the more traditional, cooked-style gob filling, I highly recommend using the white filling or frosting recipe from my Ho Ho Cake. It perfectly replicates the classic, less-sweet cooked filling that many associate with true “gobs,” offering an authentic taste of that particular regional variation.
Key Ingredients for Perfect Gobs
While many of the ingredients required for this classic gobs recipe are likely already nestled in your pantry, a few key components play particularly vital roles in achieving that signature texture and flavor. Understanding the function of each will not only help you bake better gobs but also empower you to troubleshoot or experiment with confidence. As always, refer to the detailed recipe card at the end of this article for the precise quantities of each ingredient.
- Unsweetened Natural Cocoa Powder: For the best chocolate flavor and correct chemical reaction in the cookies, it’s crucial to use unsweetened natural cocoa powder, like the widely available Hershey’s brand. Dutch-processed cocoa powder has a different pH level and will not react with the baking soda and buttermilk in the same way, potentially affecting the rise and texture of your cookies. Natural cocoa powder lends a rich, deep chocolate hue and a classic taste that defines these gobs.
- Vegetable Shortening: This ingredient is a true workhorse in our gob cookies. Vegetable shortening contributes significantly to the cookies’ texture, ensuring they rise beautifully and maintain their soft, cake-like consistency. Unlike butter, which has a lower melting point and contains water, shortening is 100% fat, creating a tender crumb and helping the cookies hold their perfectly rounded shape during baking. I strongly recommend against substituting it in the cookie portion of the recipe to achieve the authentic gob texture.
- Buttermilk: Buttermilk is a secret weapon for tender, moist, and airy cookies. Its acidity is essential for reacting with the baking soda in the recipe, creating carbon dioxide bubbles that cause the cookies to rise and develop a wonderfully soft texture. If you don’t have buttermilk on hand, don’t fret! You can easily create a substitute by adding one tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk (preferably whole milk) until it reaches the ½ cup mark. Let it sit for 5-10 minutes until it slightly curdles. Alternatively, full-fat plain Greek yogurt or sour cream can also be used as a substitute, offering a similar tang and richness.
- Marshmallow Fluff: The star of our creamy filling, marshmallow fluff provides an incredibly light, airy, and delightfully sweet base. Its unique texture is key to the signature fluffy center of these gobs. As mentioned earlier, if you prefer a more traditional “gob” filling that’s less sweet and boasts a denser, cooked consistency, you can easily substitute it with the cooked flour/milk icing from my Ho Ho Cake recipe. Both options are delicious, so choose the one that best suits your preference!
Crafting Your Homemade Gobs: A Step-by-Step Guide
Making homemade gobs is a rewarding process that’s surprisingly straightforward. With your ingredients prepped and ready, you’re just a few steps away from enjoying these nostalgic treats. Follow these clear instructions for gob-making success:
Step #1: Prepare the Irresistible Chocolate Cookies – Begin by whisking together all your dry ingredients – flour, cocoa powder, baking soda, and salt – in a medium bowl. This ensures they are thoroughly combined and evenly distributed, which is crucial for uniform cookies. In a separate, larger bowl, using an electric mixer, cream the vegetable shortening and granulated sugar together on medium speed until the mixture becomes light, fluffy, and noticeably pale. This creaming process incorporates air, contributing to the cookies’ delicate texture. Next, beat in the whole egg, egg yolk, and vanilla extract until everything is smooth and perfectly combined. Now, it’s time to introduce the dry and wet ingredients alternately: with the mixer on low speed, add one-third of the dry flour mixture, mix until just combined, then add the buttermilk and mix again. Follow this with another third of the dry mixture, then the hot water, and finally, the remaining dry flour mixture. Finish by giving the batter a few quick folds with a rubber spatula, scraping down the sides of the bowl to ensure all ingredients are fully incorporated without overmixing. Overmixing can develop the gluten too much, leading to tougher cookies.
Step #2: Scoop and Bake to Perfection – Preheat your oven to a robust 450 degrees Fahrenheit. This higher temperature is key to achieving that signature puffy, cake-like texture quickly. Line two baking sheets with parchment paper; this prevents sticking and ensures easy removal. Using a medium-sized cookie scoop (approximately 1½ tablespoons of dough), drop uniform mounds of dough onto the prepared baking sheets, leaving enough space between each for expansion. Bake the cookies in the preheated oven for just 5 to 6 minutes. Keep a close eye on them; they should appear visibly puffed up and completely set, but still soft to the touch. Avoid overbaking, as this will lead to dry cookies. Once baked, let the cookies cool on the baking sheets for about 5 minutes to firm up slightly before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and ensures they are cool enough to hold their shape once filled.
Step #3: Create the Fluffy White Filling – While your cookies are cooling, it’s time to whip up the star filling. In a clean bowl, using your electric mixer, cream together the marshmallow fluff and vegetable shortening on medium speed. Beat this mixture for about 3 minutes until it becomes wonderfully light, airy, and fluffy. This aeration is crucial for the filling’s texture. Reduce the mixer speed to low and gradually add the powdered sugar, a pinch of salt, and the vanilla extract. Mix until all the powdered sugar is fully incorporated and the mixture is smooth. Then, increase the speed back to medium and beat for another 3 to 5 minutes, ensuring the filling achieves maximum fluffiness and volume. The result should be a smooth, sweet, and incredibly light cream.
Step #4: Assemble Your Irresistible Gobs – Once the cookies are completely cool, it’s assembly time! Pair up cookies of similar sizes. Using a pastry bag fitted with a round decorating tip for a neat, professional look, or simply a spoon, pipe or spread a generous amount of the fluffy filling onto the flat bottom side of half of your cooled cookies. Don’t be shy with the filling; this is where much of the gob’s magic lies. Gently take a second cookie and place it, flat side down, on top of the filling, pressing down ever so slightly to create a perfect sandwich. Repeat this process with the remaining cookies and filling until all your delicious gobs are assembled. Arrange them on a platter or store them immediately in an airtight container to maintain their freshness.
Explore Exciting Flavor Combinations
While the classic chocolate gob with white filling holds a special place in our hearts, the beauty of whoopie pies lies in their versatility. Over the years, I’ve delighted in experimenting with a myriad of cookie and filling combinations, creating a range of treats perfect for any season or celebration. These variations prove that the gob concept is a fantastic canvas for culinary creativity, allowing you to tailor flavors to your personal preferences or seasonal ingredients. Here are some of my all-time favorite imaginative twists on the traditional recipe:
- Red Velvet + Cream Cheese: Elevate your gob experience with these stunning red velvet whoopie pies. They feature vibrant, fluffy red velvet cookies that are rich in flavor and tender in texture, perfectly complemented by a luscious, tangy-sweet cream cheese filling. This combination is a sophisticated take on the classic, ideal for special occasions or when you want to impress.
- Pumpkin Spice + Maple: Embrace the cozy flavors of autumn with these delightful pumpkin spice gobs. The cookies are infused with warm pumpkin spice, delivering a soft, aromatic bite that pairs exquisitely with a sweet, creamy maple cream cheese filling. These are the ultimate fall treat, reminiscent of crisp air and festive gatherings.
- S’mores Whoopie Pies: Recreate the campfire classic in a convenient, handheld dessert! These S’mores whoopie pies feature a graham cracker-flavored cookie that provides a subtle crunch and honeyed sweetness, a rich chocolate ganache layer for that essential chocolate hit, and a gooey, irresistible marshmallow fluff filling. What ‘s’more’ could you possibly want from a dessert? It’s a perfect blend of texture and taste that evokes cherished memories of summer nights.
- Other Delicious Ideas: Don’t limit yourself to these! Consider a classic peanut butter cookie with chocolate buttercream, a zesty lemon cookie with raspberry cream, or even a spiced gingerbread cookie with eggnog frosting for the holidays. The possibilities are endless when it comes to whoopie pie variations!
Helpful Recipe Notes and Tips for Success
To ensure your gob-making experience is as smooth and successful as possible, keep these valuable tips and notes in mind. These insights will help you achieve perfect results every time and answer common questions about preparation, storage, and variations.
- Mini Gobs: For a delightful bite-sized treat, consider making mini gobs. Use a small cookie scoop, which holds about 2 teaspoons of dough. When baking mini gobs, reduce the baking time to approximately 4 to 5 minutes, keeping a close watch to prevent overbaking. These smaller versions are perfect for parties, younger children, or when you simply want a smaller indulgence.
- Storage: To maintain their optimal freshness and soft texture, assembled gobs should be stored in an airtight container at room temperature. They will remain delicious for up to 4 days. If you wish to extend their freshness, you can store them in the refrigerator for up to a week; just be aware that the cookies might firm up slightly in the cold, but will soften when they return to room temperature.
- Freezing Instructions: Gobs are wonderfully freezer-friendly, making them excellent candidates for make-ahead baking. To freeze, wrap each individual gob tightly in plastic wrap to prevent freezer burn. Once wrapped, place them in a freezer-safe ziploc bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator or for about 1 hour on the kitchen counter until they reach room temperature.
- Cocoa Powder: Always use unsweetened natural cocoa powder (like Hershey’s) for the cookies. Dutch-processed cocoa powder will alter the chemical reaction with the baking soda and buttermilk, affecting the rise and texture.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the cup to the ½ cup line with regular milk. Let it sit for 5-10 minutes until it slightly curdles. Full-fat plain Greek yogurt or sour cream can also be used as direct substitutes.
- Shortening in Filling: While shortening is essential for the cookies’ structure, you have flexibility with the filling. If you prefer, you can replace half or all of the vegetable shortening in the filling recipe with unsalted butter, creamed until light and fluffy. This will result in a richer, buttery taste, though the texture may be slightly less airy than with shortening.
- Doubling the Recipe: This recipe scales beautifully! If you’re baking for a crowd or want to stock your freezer, feel free to easily double all the ingredient quantities.
More Delicious Sandwich Cookies to Try
If you’ve fallen in love with the comforting charm of gobs and whoopie pies, you’ll be thrilled to discover a world of other fantastic sandwich cookie recipes. These treats offer similar satisfaction with varied flavors and textures, perfect for expanding your baking repertoire or finding new family favorites. Each one brings its own unique twist to the delightful concept of two cookies embracing a creamy center.
- Homemade Oreo Recipe: Recreate the iconic store-bought cookie with this incredible homemade version. These chocolate sandwich cookies feature rich, dark chocolate wafers and a sweet, classic cream filling that tastes even better when made from scratch.
- Ice Cream Cookie Sandwiches: A perfect summer delight, these sandwiches combine soft, chewy cookies with your favorite ice cream. They are endlessly customizable with different cookie and ice cream flavors, offering a refreshing and satisfying treat.
- Oatmeal Cream Pies: Indulge in the rustic charm of these classic oatmeal cream pies. Soft, spiced oatmeal cookies are filled with a fluffy, sweet vanilla cream, evoking a sense of cozy nostalgia with every bite.
- Peanut Butter Sandwich Cookies: For the peanut butter lovers, these sandwich cookies are a dream come true. Rich, chewy peanut butter cookies are paired with a creamy peanut butter filling, creating a double dose of nutty goodness.
If you make this gobs recipe and absolutely love it, please remember to stop back and give it a 5-star rating! Your feedback not only brightens my day but also helps other home bakers discover and enjoy this wonderful recipe. Thank you for baking with me! ❤️️
Classic Homemade Gobs (aka Whoopie Pies)
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Ingredients
For the Chocolate Cookies:
- 2 cups (260 g) all-purpose flour
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (92 g) vegetable shortening
- 1 cup (198 g) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot water
For the Fluffy White Filling:
- 1½ cups (192 g) marshmallow fluff
- 1¼ cups (283 g) vegetable shortening
- 1 cup (113 g) powdered sugar
- Pinch of salt
- 1 tablespoon vanilla extract
Instructions
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Preheat your oven to 450 degrees F (232 C). Line two large baking sheets with parchment paper; set them aside.
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In a medium bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined; set this dry mixture aside.
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Using an electric mixer (stand mixer or hand mixer), cream together the vegetable shortening and granulated sugar on medium speed for about 3 minutes, or until the mixture is light, fluffy, and pale. Add the whole egg, egg yolk, and vanilla extract, then beat for another 1 to 2 minutes until the mixture is completely smooth and cohesive. Reduce the mixer speed to low. Add one-third of the reserved flour mixture and mix until just combined. Next, add the buttermilk and mix until just incorporated. Follow with another third of the flour mixture, then the hot water, and finally, the remaining flour mixture, mixing gently after each addition. Finish by using a rubber spatula to give the batter a few quick folds, ensuring all ingredients from the bottom and sides of the bowl are fully incorporated without overmixing.
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Using a medium cookie scoop (roughly 1½ tablespoons of dough per cookie), drop even mounds of dough onto the prepared parchment-lined baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 5 to 6 minutes. The cookies should look visibly puffed and completely set to the touch. Avoid browning. Let the cookies cool on the baking sheets for approximately 5 minutes before carefully transferring them to a wire rack to cool completely. They must be entirely cool before filling.
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To Make the Fluffy White Filling: In a clean mixing bowl, cream together the marshmallow fluff and vegetable shortening on medium speed until the mixture is light and very fluffy, about 3 minutes. Reduce the mixer speed to low and gradually add the powdered sugar, salt, and vanilla extract. Mix until all the powdered sugar has been fully incorporated and the mixture is smooth. Increase the speed to medium and continue beating for another 3 to 5 minutes until the filling is exceptionally light, airy, and fluffy.
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To Assemble the Gobs: Once the chocolate cookies are completely cool, pair them up by similar size. Using a pastry bag fitted with a round decorating tip, or simply a spoon, spread a generous amount of the fluffy white filling onto the flat bottom side of half of the cookies. Top each filled cookie with another plain cookie, gently pressing down to form a sandwich. Your delicious homemade gobs are now ready to enjoy! They can be stored at room temperature in an airtight container for up to 4 days for optimal freshness.
Notes
- Cocoa Powder: For best results, use unsweetened natural cocoa powder (like Hershey’s). Avoid Dutch-processed cocoa, as it reacts differently with baking soda.
- Buttermilk Substitute: If you don’t have buttermilk, create a homemade version by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling with regular milk to the ½ cup mark. Let sit for 5-10 minutes. Alternatively, full-fat Greek yogurt or sour cream can be used.
- Shortening: The vegetable shortening in the cookie recipe is crucial for its distinct soft, cake-like texture and helps the cookies hold their shape. I do not recommend substitutions here. For the filling, however, you can replace half or all of the shortening with unsalted butter if you prefer a richer, buttery taste.
- Traditional Filling Substitute: For a less sweet, more traditional “gob” filling, replace this marshmallow fluff-based filling with the cooked white icing recipe from my Ho Ho Cake.
- Doubling the Recipe: This recipe can easily be doubled to make a larger batch for parties or for freezing.
- Mini Gobs: To make smaller gobs, use a small cookie scoop (about 2 teaspoons of dough) and reduce the baking time by 1 to 2 minutes, checking for doneness carefully.
- Storage: Store assembled gobs in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Freezing Instructions: Individually wrap assembled gobs in plastic wrap, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or for about 1 hour on the counter.
Nutritional values are estimates based on one serving.
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This recipe was originally published in February 2013.
Photography by Dee Frances