Whoopie Pies (AKA “Gobs”)
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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.
Table of Contents
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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).
I did let the flour, milk mixture cool completely but when I made the filling, it was runny. It looks as though the mixture has almost separated where I can see little bits of butter. Any suggestions for this happening?
Hmmm was it particularly warm in your kitchen? This could cause the separation you are describing.
Exactly like the gobs I grew up eating in PA. The filling is what makes this legit. Followed your recipe exactly and they came out great. Thank you for sharing and helping me pass on this wonderful childhood memory to my grands!
I’m so glad you enjoyed them so much, Kim! 🙂
My filling is delicious but very runny. I did let the flour/milk mixture cool completely, but maybe my butter got too soft while I was waited for it to cool. (I did make this in 90 degree heat in a kitchen with no air conditioning.) Should the butter be softened at all before making the filling?
Hi Laura! I’m so sorry this happened. Unfortunately, it’s probably do to the heat in the kitchen. 🙁
Tried this again early in the morning before the heat of the day. Turned out perfect! Thank you, Sam!
These were great! Great flavor and consistency in both the cookie and filling. Much better than the recipes that use marshmallow fluff which is too sticky and sweet. My only issue is that the flour/milk paste ended up with a skim on the top that left some lumps in the filling. Not a huge deal, but any suggestions on how to avoid this? Should I cover it while it cools?
Hi Amy! I’m so glad you enjoyed them! If you place a piece of plastic wrap directly against the surface it will help keep this from happening. I have added a note to the recipe for this issue. Thank you! 🙂
Do you happen to have a recipe for a sugar cookie gob?
Hi Marilyn! Unfortunately I do not but I will add it to my list. 🙂
These look exactly like the Gobs of my childhood!! Omg I’m so excited to make these with my kids. I’ve tried so many imposter whipping pies with icky sweet filling only to be so sadly disappointed. My grandparents were from PA, but I never got this recipe from my grandmother before she passed. Thank you!
I hope you love them, Danielle! 🙂
Perfect recipe. Followed the recipe exactly and they turned out great! I live in Pennsylvania and these are just like the Amish Gobs in Lancaster ❤️
I’m so glad you enjoyed, Dawn! Thank you so much for trying my recipe, I appreciate it! 🙂
Seriously, following this recipe for the filling left me with a runny mess. 1 cup of confectioners sugar did not thicken the filling to a good consistency. Had to keep adding confectionary sugar until it was thick enough and now have enough filling for 50 Whoopie pies/gobs.
Hi Kate! OH no, I’m so sad to hear that! Unfortunately if that happened then the roux was most likely either not cooked enough on the stove or not cooled enough before the sugar was added, either of these issues would leave you with a runny mess 🙁 It might be helpful to take a peek at the video if you haven’t already and I am sure you will have better results next time!
Hello I am planning to try this recipe tomorrow. Where I live in Maine whoopie pie’s are a big hit in Maine. I will let you know how they come out. Thanks
I hope you love them! 🙂
Hello my name is Maureen can use salted butter and omit the salt for the whoopie pie. Thanks
Hi Maureen! That will work just fine here. 🙂
I don’t know where your from but where i come from in Pennsylvania Home of the Gob ,Gobs and Whoopie Pies are not the same thing.My brother worked for the bakery and made Gobs.
This is a Pennsylvania recipe. I live right next door to Amish country so I would respectfully disagree. 😉
I just finished making them and tasted the first one. I followed the recipe to the letter. However, while they were very good, and did take me back to my childhood in Central PA (with PA Dutch roots), I found the icing to still be a little lumpy.
I sifted the flour and powdered sugar, butter was soft and at room temp, shortening was fine, everything measured as the recipe calls for. The flour/milk mixture was just like yours in the video and it was cooled completely. I mixed everything really well and once I realized that there were still some lumps I mixed for longer. So I’m not sure why they were still there. Not sure if it makes any difference, but I live in Singapore. However, our house has aircon and my appliances are just as they were when we lived in the States.
I’d like to make them again to try to fix this, do you have any advice or ideas for me? I think I would also add extra cocoa powder next time for a more chocolatey taste.
With all of that said, it is a very good recipe and made me think of my “Ma”, which was the best part 🙂
Hi Andi! Whisking really well once adding it to the saucepan is the trick to getting a smooth frosting. 🙂
Can i use butter instead of shortening.
Hi Andres! That will work fine. 🙂
Hi can I use coconut oil in place of butter/shortening?
It could work but I don’t recommend it here.
These gobs turned out great! My husband loved them. I love the filling! It was just like I remembered when I was a child. Thanks! Would you happen to have a recipe for pumpkin gobs?
I am so glad you enjoyed them so much, Wendy! I do have a recipe for pumpkin whoopie pies (gobs). 🙂
NOW yer talkin! I love pumpkin gobs hade my first in Armaugh Pa. I’m from Oklahoma but my wife is from around Johnstown (Mulligan hill) and so thats where I had my first gob (Chocolate) but I prefer the pumpkin. My wife just made a batch of choc gobs and her sister sent a recipe that had all you say for the cakes but 4 cups of flour BLAAAAH! They were heavy and dense not sure if it was too much flour or the coconut oil? Thats why I asked about the coconut oil,lol.
Hmm the dense cakes are probably a combination of the coconut oil and the flour here.
I used 1/2 cup cocoa powder – I do not think 1/4 cup is enough to give the cakes a deep chocolate flavor. Also another recipe I use calls for strong coffee and that brings out the chocolate flavor as well. I also baked the cakes at 425 degrees for 5 minutes but I also have a convection oven.
Hi there!
I don’t know what they’re supposed to taste like because I never had a gob a.k.a whoopie pie before but I followed the recipe as written and these are delicious!! Next time I might add dark chocolate cocoa powder to amplify the taste.
Thanks for sharing the recipe!
I’m so glad you enjoyed! Thank you so much for trying my recipe, I appreciate it! 🙂