Maybe you know them as “Gobs” (especially if you hail from PA) or maybe you know them as “Whoopie Pies”. Whatever you call them, these classic desserts are absolutely irresistible! They consist of two cakey chocolate cookies sandwiched around an old-fashioned vanilla filling. Today I’m sharing my grandmother’s recipe, no marshmallow fluff in this one!
So what do you call them, Gobs or Whoopie Pies? Or maybe you don’t call them anything? 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!
I’m sharing my grandmother’s recipe for old fashioned Gobs. It’s a fairly simple recipe that yields soft, cakey chocolate cookies sandwiched around a not-too-sweet filling. I always thought that Gobs (Whoopie Pies) were known everywhere, but it seems the “Gobs” name is more of a Pennsylvania thing, and it’s what I grew up calling them.
So What is the Difference Between a Whoopie Pie and a Gob?
There is no difference between a Gob and a Whoopie Pie, different regions simply refer to them by different names. In fact, several different states claim that the Whoopie Pie originated from them (both Maine and Pennsylvania make strong cases, and as a 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.
Let’s Talk about Gobs Filling
The filling for this old fashioned gob recipe might be a little different than you’re used to. It’s actually pretty similar to ermine frosting, if you’ve ever made that before.
Many Gobs recipes call for a marshmallow-fluff based filling, and some simply use a fluffy vanilla buttercream. To be honest, I’m always disappointed when I bite into a Gob that’s made with one of these imposter fillings. It’s just too sweet! For this filling, I stuck faithfully to my grandmother’s recipe (after a little coercion, more on that below).
What’s mostly unique about this recipe is that, rather than starting by creaming together butter and sugar, we instead begin by cooking together flour and milk on our stovetop to make a paste (or maybe it’s more of a roux). This paste (and not marshmallow fluff!) is going to be the base of our frosting. And it’s going to be good, and not too sweet.
TIP! Make sure you let your roux/paste cool completely before you stir in the remainder of your ingredients (butter, shortening, vanilla, salt, powdered sugar). On days when I have the foresight to do so, I actually like to make the paste first, that way it has plenty of time to cool while I’m making my chocolate cookies.
Shortening Vs. Butter
If you’re a regular Sugar Spun Run reader 💜 you might be surprised to see that this recipe uses shortening. It’s not often that I use shortening in a recipe. Hardcore butter fan, right here 🙋🏼(remember my buttery, shortening-free peanut butter blossoms?).
Before I shared this gobs recipe, I was determined to modify it so that I used all butter and no shortening. That did not go over well with my family/taste testers (all butter-lovers themselves). After at least half a dozen rounds of recipe variation trials and blind taste tests later, the consensus was overwhelming. Just stick to the recipe. For once. Geez.
So I did. And, as with my other family recipes (see my Potato Candy, Chocolate Fudge, and Angel Food Cake), some things are better left alone. Which in this case means we’re using shortening, believe it or not.
What If I Want to Use Butter Anyway?
These Gobs will still turn out if you use butter instead of the shortening that is called for. The primary drawback of doing a straight substitution is that the cookies will be a bit drier than they would be if you used shortening and the filling will lose some of its signature mouthfeel.
Do Gobs/Whoopie Pies Need to be Refrigerated?
While not required, I do recommend keeping your whoopie pies refrigerated, especially if it’s a particularly warm/humid time of year. My family actually prefers their gobs to be refrigerated, just make sure you wrap them in plastic wrap or keep them in an airtight container so they don’t dry out.
Enjoy!
Treat yourself to a FREE E-BOOK!
Other Recipes You Might Like:
Make sure to check out my How to Make Gobs video at the bottom of the post! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free! 💜
Whoopie Pies (Gobs)
Ingredients
CHOCOLATE COOKIES
- 1 cup sugar 200g
- ¼ cup shortening I use Crisco
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk¹ 120ml (see notes for substitute)
- 2 cups all-purpose plain flour (250g)
- 1/4 cup cocoa powder² 50g
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup very hot or boiling water 120ml
CREAM FILLING
- 1 cup whole milk 236ml
- 5 Tablespoons all-purpose plain flour
- 3/4 cup unsalted butter 170g
- 2 Tablespoons shortening
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar 125g
Instructions
CHOCOLATE COOKIES
- Preheat oven to 450F (235C) and line several cookie sheets with parchment paper³. Set aside.
- In a large bowl or in the bowl of a stand mixer, combine sugar and shortening and beat together until well-combined. Add egg and vanilla extract and stir until mixture is pale yellow and well-combined. Stir in buttermilk and then set aside.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Prepare your boiling water.
- Alternate adding the dry ingredients and hot water to the wet ingredients, starting and ending with the dry ingredients and stirring until combined after each addition. I usually add the flour in 3 parts and the water in 2.
- Stir until well-combined and mixture is smooth. Be sure to use a spatula to scrape the sides and bottom of the bowl to ensure ingredients are thoroughly combined. The mixture should be thin like a cake batter rather than thick like a cookie dough.
- Drop cookie batter by a heaping Tablespoon onto prepared baking sheets, spacing cookies at least 2” apart (they will spread in the oven).
- Bake for 5 minutes in 450F (235C) oven, then remove from oven and allow to cool completely.
- Meanwhile, prepare your cream filling.
FILLING
- This Whoopie Pie filling starts with a flour/milk paste that’s critical to the texture and consistency of an old-fashioned Whoopie Pie/Gob. Pour milk into medium-sized saucepan over medium/low heat and then sift/whisk flour into milk until smooth.
- Continue to whisk constantly until mixture is thickened to a near paste-like consistency that wants to cling together. Remove from heat and allow to cool completely before proceeding (if it’s warm and you proceed you’ll melt your filling and have a runny mess). To speed up the process you can pour mixture into another container but it will take at least 30 minutes. Flour mixture will thicken even more as it cools.
- Once flour/milk mixture has cooled, add to a medium-sized mixing bowl along with butter, shortening, salt and vanilla. Use an electric mixer to beat until creamy and well-combined.
- With mixer on low speed, gradually add powdered sugar until completely combined.
- Pair up your cooled chocolate cookies so that you have evenly-sized pairs.
- Pipe or spread filling onto the bottom of one cookie then top with another cookie to make a sandwich. Repeat until all cookies are filled.
- Enjoy!
Phyllis M Merlino says
CAN’T WAIT TO TRY…. TO BE CONTINUED!
Sam says
I hope you love them, Phyllis! 🙂
gorilla says
can i not put cocoa powder in to make a white vanilla cookie whoopie pie
Sam says
I am not sure how that would turn out. The taste may not be what you are looking for and you will need to alter the recipe in other ways because you are reducing the dry ingredients here.
MtnGpsy says
These are AMAZING! I followed the recipe to a “T” I made the paste for the frosting the night before and left in the fridge overnight. Baked them this morning and assembled once they cooled. I had to taste test one. It was delectable! The rest are “marinating” in the fridge. I can’t wait to try them once they are chilled and the flavors have developed a tad more. Mmmmm. Thank you!
Sam says
I am so glad you enjoyed them so much! 🙂
Jen says
Hi! This recipe looks very close to what I knew in childhood (also PA, Mennonite babysitters made these!). Do you happen to know how to make the pumpkin version of these (still with vanilla filling of course)?
Thanks!
Sam says
Hi Jen! I actually am currently working on a pumpkin version. I hope to have it up in the early fall, just in time for pumpkin season. 🙂
Theresa Rodriguez says
Made these with my grandson. The Amish Market in Mullica Hill,NJ closed and these taste EXACTLY like them. He used to live not far from Strasburg, Pa.,so these taste like the real deal. Recipe instructions and video took the guesswork out of the equation. Thanks, Sam, all your recipes are a hit here!!☺
Sam says
Thank you so much, Theresa! I am so glad you enjoyed them so much. It’s my grandmother’s recipe. We loved them so much growing up so I had to share. 🙂
Fawn says
As a Pittsburgh PA gal, I can say this GOB recipe is exactly how I was taught to make them when I was a kid. Shout out to you fellow PA gal! Love your emails/page 🤗
Sam says
Thank you so much, Fawn! I am so glad you enjoyed them so much. 🙂
Jess says
Hello! I am very excited to try these!!! We live at high altitude (6,000+ feet) and just moved here in May. I have no experience baking at this altitude. Any tips for the cookie part? Do I add more flour? Thanks!
Sam says
Hi Jess! Unfortunately I don’t have any experience with high altitude baking either. Let me know how it goes. 🙂
Fran Sherwood says
Did you ever try making this filling with peanut butter? Just curious, but have always been scepticle of ruining the icing.
Sam says
Hi Fran! I have not tried using peanut butter in this filling. I’m not sure how it would turn out. You could use my peanut butter frosting instead.
Layla says
These are absolutely delicious!! I’ve been baking for many years now and this is honestly the best dessert recipe I’ve ever tried. I usually cook the flour mixture for the filling first so that it cools while I make the cookie part. I also add the dry ingredients first and then add the water after all of the dry ingredients have been mixed in. I took the oven temp down to 425 and baked them for around 6-7 minutes. They turned out perfect with no cracks! Thank you so much for the recipe. 11/10 recommend! 🙂
Sam says
I’m so happy to hear this!! Thank you so much for commenting, Layla, I really appreciate it! 🙂 <3
Amanda Cissner says
I’ve been searching the internet for a actual Gobs recipe (sorry marshmallow lovers) ever since I’ve lost our family one. Came across this one and was so delighted to find one almost exactly like our family recipe! The cookie part is spot on. Perfect consistency and flavor. The icing, on the other hand, was a bit disappointing. The first attempt at making it following the recipe to a T was a disaster. It separated and was a runny nightmare. The 2nd time around, I added the vanilla to the cooked flour mixture & cut the butter to 1/4 cup instead of 3/4 cup. It did help with it not separating, but even after whipping it for 30 minutes, it still wasn’t fully set. I then added 1 tsp of cream of tarter to try and salvage what was left of the icing so I could at least attempt to eat a gob in all its glory. Sadly, I’m still currently mixing away attempting to set up this icing mixture. Any advice would be greatly appreciated!!!
Sam says
Hi Amanda! I highly recommend you watch the video in the recipe, that should be helpful. From what you are describing, it sounds like either the flour/milk might not have thickened properly or it might have still been a little warm when you added the butter and other ingredients. I hope that helps!
Candace says
Can you freeze just the cookies?
Sugar Spun Run says
Hi, Candace! Yes, they freeze well. I reccomend wrapping them with wax paper and storing them in a freezer bag. I hope that you enjoy them. 🙂
Spun Pie PA/CA/AS Sugar plum says
OMG they were so good!!! Thank you so much! I made a heck of a mess in my kitchen though. {IM A KID ALMOST TEEN} my moms mad not my dad because he’s from pennsylvania and he loes it since my mom cant eat or drink anything realated to milk. sad )={
Sugar Spun Run says
I am so glad that you enjoyed them! Thanks for trying my recipe, young baker! 🙂