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 frosting!) 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!
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 (200 g) sugar
- ¼ cup shortening I use Crisco
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk¹ (see notes for substitute)
- 2 cups (250 g) all-purpose plain flour
- ¼ cup (50 g) cocoa powder²
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120 ml) very hot or boiling water
CREAM FILLING
- 1 cup (236 ml) whole milk
- 5 Tablespoons all-purpose plain flour
- ¾ cup (170 g) unsalted butter
- 2 Tablespoons shortening
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (125 g) powdered sugar
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.1 cup (200 g) sugar, ¼ cup shortening
- Add egg and vanilla extract and stir until mixture is pale yellow and well-combined.1 large egg, 1 teaspoon vanilla extract
- Stir in buttermilk and then set mixture aside.½ cup (120 ml) buttermilk¹
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Prepare your boiling water.2 cups (250 g) all-purpose, ¼ cup (50 g) cocoa powder², 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, ½ cup (120 ml) very hot or boiling water
- Alternate adding the dry ingredients and hot/boiling 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.1 cup (236 ml) whole milk, 5 Tablespoons all-purpose
- 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, stirring occasionally to prevent a skin from forming, before proceeding (if it’s warm and you proceed you’ll melt your filling and have a runny mess). If you refrigerate the filling, press a piece of plastic wrap directly against the surface to prevent a skin from forming. 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.¾ cup (170 g) unsalted butter, 2 Tablespoons shortening, ¼ teaspoon salt, 1 teaspoon vanilla extract
- With mixer on low speed, gradually add powdered sugar until completely combined.1 cup (125 g) powdered sugar
- 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!
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.
T
Hi! How can you leave this out at room temp when there is so much milk in the filling? Can you explain for me? Thanks!!
Sam
The filling is cooked so it’s ok at room temperature. If you feel uncomfortable you can certainly refrigerate them. 🙂
Johnny Bravo
While the recipe provided by Sam is a good representation of a ‘Gob’, her historical knowledge is lacking as she couldn’t be more wrong in stating that there is no difference between whoopie pies and Gobs. There is a very distinct difference, which is in the icing used. The marshmallow based filling is a referred to as a whoopie pie and has its origins in eastern PA, whereas the flour based filling is a ‘gob’ and its origins are from western PA — Johnstown, PA to, more specifically.
Gayle Heideman
Do you have a recipe for a non-chocolate whoopie pie? yellow cake, white cake, ginger cake, banana cake, etc? (to still go with marshmallow cream filling) I’ve made your gingerbread Cookie Bars and they are great. I thought perhaps you can help me again. I checked your website but nothing. fingers crossed!
Sam
Hi Gayle! I do have a pumpkin whoopie pie! Perfect for this time of year. 🙂
Gayle Heideman
not a lover of pumpkin. do u think i could do this with sweet potato puree (is there such a thing?). if so, what spices to use? your recipe calls for pumpkin pie spice.
Sam
Unfortunately without having tried it, I can’t really say how to do it. 🙁
Angelique W
Quick question, I’m looking for a cookie sized gob recipe..what size do these end up being? I’m looking for.. about 2-3 inch size? I have made the ding dong cake before, and the filling is ahhhhmazing! Thanks!!
Sam
Hi Angelique! You can see them pretty well in the video. I would say they are a cookie size, probably about 3 inches wide. 🙂
Rusty
I altered it a bit using honey instead of sugar and coconut oil instead of crisco. I thought it was amazing. Much better taste than those overly sweet commercially made versions.
Emily @ Sugar Spun Run
We’re so happy they turned out nicely for you, Rusty 😊
Rhonda Gallaher
Can you double this recipe safely?
Sam
Hi Rhonda! You shouldn’t have any issues doubling this recipe. 🙂
Sharon
Hi there, is it possible to make these with a peanut butter filling? If so, how would you modify? Thank you so much! These were a childhood favorite growing up!
Sam
Hi Sharon! You can fill these with my peanut butter frosting. 🙂
Emily
hi, would substituting European unsalted butter work for the frosting?
Sam
I love using European butter when baking. 🙂
Sharon
Thank you so much! I cannot wait to make these!
Gale
I’m not sure what I did wrong, but the cookies did not come out smooth and rounded. The tops were crinkly but still had a cake-like texture. I’ve used other Whoopie pie recipes and have no issue.
Sam
Hi Gale! Crinkles aren’t necessarily a bad thing. Sometimes if a little extra flour gets in it can cause this.
Marie
I make this recipe often to donate to the local fire company bake sale. I always get lots of compliments. I have used both buttermilk and the buttermilk substitute. Both work well.
Karen Grim
I was so happy to find this recipe! Pittsburgh region growing up. This is exactly my grandmother’s recipe for GOBS! How we grandchildren loved her for making them! Grandma used BlueBonnet or Imperial margarine in the filling. Once you whip it enough it whitens. I smiled when i saw the flour paste base and the buttermilk in the chocolate cookie, then I knew i found “the recipe”! You are a blessing! Thank you.
Sam
I’m so glad you enjoyed them so much, Karen! 🙂
Sharon
Can this be made as a cake instead of cookies?
Sam
I wouldn’t make it as a full cake, you might be interested in my ding dong cake, though, the idea is similar and the filling is the same 🙂
Ann Brennan
Thank you Sam!!! You brought a lot of joy to our family. Continued success to you!
Melissa
Want to be sure that 450 degrees for only 5 minutes is correct. I was thinking the cake would need longer in the oven.
Sam
Hi Melissa! Yes it’s only 5 minutes at 450. They are relatively thin so bake quickly. 🙂
Melissa
Thank you for your reply, Sam!
Angela Eldridge
I have been making a similar version from my family for years. Do you know how long the dough will last in the fridge before baking. We have guests coming in a few days a part and I wanted to make a large batch of dough and just bake half now and then again in 5 days? I am not as pleased with freezing? Or I could bake all the cookies and freeze them and make a small batch of filling on the day I pull them out. Thoughts?
Sam
Hi Angela! I would be very hesitant to save the dough that long in the refrigerator. The safer route would be to freeze them. You could even bake, assemble and then freeze them. 🙂
Alexa
I would love to make a vanilla version. Could you suggest some tweaks I’d make to achieve this? We have made your pies like 20 times, thank you for your amazing recipes! 😊
Sam
Hi Alexa! Without having tried it, it’s going to be tough to say exactly how to do it. 🙁
Alyssa
You might want to specify to use liquid buttermilk. It didn’t say so I assumed it was powdered buttermilk and the mix is SUPER thick. Just a suggestion!
Emily @ Sugar Spun Run
Hi Alyssa! If you check the container for your buttermilk powder, it will tell you how much water to add to equal liquid buttermilk. The dry powder isn’t meant to be used by itself, which is why you had issues here, unfortunately 🙁 Hope that helps!