These are real deal, authentic whoopie pies (also known as gobs). Cakey chocolate cookies with an old-fashioned, flour-based (NOT marshmallow!) filling –a classic! Recipe includes a how-to video!
Authentic Whoopie Pies
So what do you call them, whoopie pies or gobs? Or maybe this big, fat, Oreo cookie-looking thing on your screen is totally unfamiliar? If that’s the case, I have a treat for you today!
Growing up near the Mason/Dixon line, whoopie pies (we called them “gobs”!) were a staple at all of our family gatherings. My grandmother’s original recipe used shortening, and today I’ve tweaked it (just a tiny bit!) to use butter instead. The result? Soft, cakey, and tender chocolate cookies sandwiched around a not-too-sweet cream filling. Essentially, whoopie pie perfection!
Why You Can Trust My Recipe
- Authentic whoopie pie filling: while some recipes claim that a marshmallow filling is best, real gobs are made with a not-too-sweet, cooked flour filling like I’m sharing today. It balances perfectly with the chocolate cookies!
- Unparalleled flavor: I made some tiny adjustments from the original recipe to use butter instead of shortening. Many bakers avoid shortening, and butter has a much better flavor anyway! I also do this with my peanut butter cookie recipe, and that has 100+ 5-star reviews! 🌟
- Timed just right so your roux (for the filling) is perfectly cooled in time for you to make the frosting. I was careful to include this first in the recipe so you can keep rolling!
- Simple: I’m not overcomplicating anything here–the classic technique is best! Equipment wise, a mixer is about as fancy as it gets in my recipe.
Jump to:
Ingredients
All pantry staples here today, though I am going to go over a few in case you have questions about them. If you’re ready to bake, keep scrolling!
- Buttermilk. Use real buttermilk (while my buttermilk substitute will work in a pinch, the cookies will be a bit flatter) and let it come to room temperature before adding it to your batter. It’s really best if all of your ingredients are the same temperature for this recipe (except for the hot water, of course!).
- Cocoa powder. Stick with natural cocoa powder for the most authentic flavor.
- Boiling water. Just like when making my chocolate cake, a bit of boiling water makes all the difference in the chocolate flavor here. The heat extracts the flavor from the cocoa powder (“blooming” it) similar to how you would brew coffee or steep tea.
- Whole milk. I recommend whole milk for the filling; I haven’t tried this recipe with alternative milks like almond or oat, so I can’t say for sure how they would work.
- Sugar. You’ll need granulated sugar for the cookies and powdered sugar for the filling/frosting. Compared to a traditional buttercream, the frosting we are making today has a fraction of the amount of sugar–just 1 cup!
This recipe originally was made with shortening, I’ve since swapped it out for butter, which I think gives the whoopie pies a better flavor.
SAM’S TIP: Let your butter soften to room temperature, but don’t let it get too warm (for the frosting, anyway) or you may run into issues.
How to Make Whoopie Pies
While I did tweak my grandmother’s recipe for the chocolate cookie shells, I kept the filling as traditional as possible. Many recipes call for a marshmallow frosting, and some simply use a fluffy vanilla buttercream. Both are just too sweet! Instead, we’ll stick with the classic flour-based filling, which is actually pretty similar to ermine frosting, if you’ve ever made that before.
Make the roux and cookies
- Step 1: Prep the roux. Whisk together the flour and milk over medium-low heat until thickened, then pour into a heatproof bowl to cool completely. I recommend stirring this occasionally as it cools to prevent a skin from forming on top.
- Step 2: Make the cookie batter. Cream the butter and sugar until well combined, then stir in the egg and vanilla. Slowly pour in the buttermilk, then gradually add the dry ingredients. Carefully stir the hot water into the batter until everything is cohesive–the batter will be thin like a cake batter.
- Step 3: Portion & bake. Drop the batter onto parchment lined baking sheets using a heaping tablepsoon cookie scoop. Bake for about 5 minutes.
- Step 4: Cool & pair off cookies. Let the cookies cool completely on the baking sheet before removing. Pair off the cookies so you have cookies of similar size/shape together for your sandwiches.
Make the frosting
- Step 5: Add the cooled roux to the frosting. Beat the butter until smooth and creamy, then gradually add the roux about a tablespoon at a time. Stir in the salt, vanilla, and sugar until completely combined.
- Step 6: Assemble and serve! Add a heaping tablespoon of filling to the bottom of one cookie, then top with the second cookie. Repeat until sandwiches/pies are assembled.
SAM’S TIP: It’s very important that your butter and roux are the same temperature before you combine them. Let your butter sit out to soften (don’t let it get too warm though!) and make sure you let your roux cool completely. If your filling splits or separate, follow the tips for recovery in the recipe notes below or see the troubleshooting section in my ermine frosting.
Frequently Asked Questions
Several different states lay claim to the creation of whoopie pies, with both Maine and Pennsylvania make strong cases (as a former PA resident guess who I’m siding with).
The name “whoopie pie” is sometimes cited as having Amish origins (another vote for PA 😉), but with so many different origination stories, it’s hard to know for sure.
Yes! Just make sure you wrap them in plastic wrap or keep them in an airtight container so they don’t dry out. To thaw, let sit at room temperature until soft.
I’ve seen SO many flavors in the amish markets near me like chocolate peanut butter, pumpkin whoopie pies, mint chocolate, red velvet, shoofly pie, and more. I’ve also made a few of my own flavors, like cookie dough whoopie pies and peppermint bark whoopie pies.
More Pennsylvania-Dutch Recipes
If you like this flavor combination, give my Ding Dong cake a try next! The flavors are very similar to this recipe.
Enjoy!
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Whoopie Pies
Ingredients
For the roux (for the filling)
- 1 cup (236 ml) whole milk
- ⅓ cup (42 g) all-purpose flour
For the chocolate cookie shells
- 1 cup (200 g) granulated sugar
- ⅓ cup (75 g) unsalted butter softened
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup (118 ml) buttermilk
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- ½ cup (118 ml) steaming hot or boiling water
For the filling
- Roux from above
- 1 cup (226 g) unsalted butter softened
- ¼ heaping teaspoon table salt
- 1 teaspoon vanilla extract
- 1 cup (125 g) powdered sugar
Recommended Equipment
Instructions
Prepare the roux
- Combine milk and flour in saucepan and whisk until combined. Set over medium-low heat and whisk constantly until mixture is thickened to a near paste-like consistency that wants to cling together.1 cup (236 ml) whole milk, ⅓ cup (42 g) all-purpose flour
- Remove from heat and allow to cool completely, stirring occasionally to prevent a skin from forming. Set aside while you prepare your cookies.
For the cookie shells:
- Preheat your oven to 450F (235C) and line several baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine sugar and butter and use an electric mixer to beat until well-combined.1 cup (200 g) granulated sugar, ⅓ cup (75 g) unsalted butter
- Add egg and vanilla extract and beat again until pale yellow and well-combined.1 large egg, 1 teaspoon vanilla extract
- With mixer on low-speed, gradually stir in buttermilk. Set aside.½ cup (118 ml) buttermilk
- In a separate, medium-sized bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.2 cups (250 g) all-purpose flour, ½ cup (50 g) natural cocoa powder, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon table salt
- Gradually add the dry ingredients to the batter until completely combined.
- Add very hot water (carefully) and stir until batter is well-combined and smooth. It will be thin like a cake batter. Use a spatula to scrape the sides and bottom of the bowl to ensure ingredients are well-combined.½ cup (118 ml) steaming hot or boiling water
- Drop cookie batter by a heaping Tablespoon onto prepared baking sheets, spacing cookies at least 2” (5cm) apart.
- Bake for 5-6 minutes in center rack of 450F (235C) preheated oven, then remove from oven and allow to cool completely before removing from baking sheet. As the cookies cool, prepare your filling.
For the filling
- Important note: The roux must be completely cooled before proceeding.
- Place butter in a large mixing bowl (or the bowl of a stand mixer) and use an electric mixer to beat until smooth, light, and creamy.1 cup (226 g) unsalted butter
- While mixing on medium/low speed, add the flour mixture, a Tablespoon at a time, waiting until each spoonful is incorporated before adding the next.Roux
- Scrape sides and bottom of bowl and stir in salt and vanilla extract.¼ heaping teaspoon table salt, 1 teaspoon vanilla extract
- Gradually stir in powdered sugar until completely combined.1 cup (125 g) powdered sugar
- Pipe or spoon filling onto the bottom of one chocolate cookie and sandwich with another (about 1 ½ Tablespoon of filling per cookie). Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in March of 2019. I’ve since updated the post to include more helpful information, added a video tutorial, and slightly modified the recipe to use all butter and no shortening (which I think improves texture and flavor).
Christi
In the past 2 weeks I’ve made 4 of your recipes and they’ve all been great. On these whoopie pies, I made the cake cookie the night before but the filling right before I assembled them (and gave away to some folks at a business in town). The only problem I had is the cookie shell (or whatever you call it) kept coming off on my fingers and sticking to my fingers. They ended up looking messy because of this, but no one complained about the taste. I had let them cool completely then put them in a container covered with press n seal wrap for the night. Should these not be made the day before?
Sam Merritt
Hi Christi! The sticking is totally normal and something I remember vividly from my childhood. Once they are refrigerated they become a little tacky. 🙂
Kim
I love this recipe. I’ve used it at home many times. I am also a FCS teacher and use it in my advanced baking class. They love it too! I did, however see a typo in the recipe, the 1/4 c of cocoa doesn’t weight 50 g it should be 25 g.