S’mores Whoopie Pies

S'mores Whoopie Pies

Have you noticed that whoopie pies have become all the rage lately? First cupcakes became tres chic and began an empire-like rule over entire bakeries and cookbooks. Well, move over cupcakes, whoopie pies are trying to steal your thunder. From the classic chocolate and marshmallow fluff to gourmet and savory varieties, the sky is the limit when it comes to flavor combinations. Throw in that they are portable and easy to eat without a plate or silverware (just like cupcakes) and you can begin to see why they have become so popular.

Now, it’s pretty well documented here that I am a born and bred Pittsburgh girl, so growing up these were known as gobs. And they only came in one flavor – chocolate with a white icing center. They sent my little heart racing. My mom had a couple of friends that could make really sensational gobs and I always looked forward to the parties where they would show up. Now that there are so many possibilities at my fingertips?? Look out!

S'mores Whoopie Pies

These s’mores whoopie pies are as close to a s’more as you can get without the actual graham cracker and ooey-gooey marshmallow. The cake part is made with graham flour (Bob’s Red Mill brand, found in the organics section of the local supermarket) and the flavor is spot-on. I made them for the 4th of July weekend and they would certainly be appropriate for any summertime picnic or get together.

The recipe comes from the recently-released cookbook Whoopie Pies, which was co-authored by Sarah Billingsley and Amy Treadwell. Sarah is a native of Pittsburgh and used to write for the local newspaper, the Pittsburgh Post-Gazette. I worked with the food editor there to write a piece about the popularity of whoopie pies, their history, and a bit about Sarah and the book:

“Ex-Pittsburgher’s book has gobs of recipes” (Pittsburgh Post-Gazette). The article includes recipes for the Tiramisu Whoopie Pie and the Jalapeño Cornbread Whoopie Pie.

Sarah Billingsley was beyond generous and offered to send me a signed copy of Whoopie Pies, to be given away to one of my readers. Read on to find out how you can win the book…

Whoopie Pies Cookbook


One (1) copy of Whoopie Pies by Sarah Billingsley & Amy Treadwell

Entry Requirements

How to Enter: Leave a comment on this post answering the question: Is it a whoopie pie or a gob? And if you have had them before, what is your favorite flavor?

Required: You must include your email address in the comment form. I will need it to contact you should you win.

Deadline: Sunday, July 11, 2010 at 11:59pm EST

The Fine Print

No purchase necessary to enter. Winner will be selected at random by Brown Eyed Baker using Random.org. All entries received after the Giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 24 hours to confirm receipt of the email. If the winner does not reply within 24 hours, another winner will be selected. Giveaway has been sponsored by Sarah Billingsley, co-author of Whoopie Pies.


Update: The giveaway is now closed. Congratulations to commenter #348, Helen, who said:

“Whoopie pies! And I love the classic — chocolate with white filling.”

Thank you to everyone for entering; I loved hearing about all of the different varieties of gobs/whoopie pies. Can’t wait to try more!

One year ago: Snickerdoodles

S'mores Whoopie Pies

Yield: About 2 dozen assembled whoopie pies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes


For the Graham Cracker Whoopie:
1½ cups graham flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the Classic Marshmallow Filling:
1½ cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
1¼ cups vegetable shortening
1 cup confectioners' sugar
1 tablespoon vanilla extract

For the Chocolate Ganache Filling:
8 ounces milk chocolate chips (or solid chocolate, finely chopped)
½ cup heavy cream


1. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2. In a medium bowl, stir together both flours, baking powder, and salt.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

4. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.

5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

6. Make the Marshmallow Filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

7. Make the Chocolate Ganache Filling: Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.

8. Assemble the whoopie pies: Pipe or spread (whatever your preferred method) a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

* Note: I know many people are opposed to vegetable shortening, but it really is a necessary ingredient. It gives the cakes their characteristic lift and lightness, and the rounded shape. It is also a crucial component of the classic marshmallow filling. I can attest to both of these after reviewing my mom's old recipes for gobs!

(Recipe from Whoopie Pies by Sarah Billingsley & Amy Treadwell)


388 Responses to “S’mores Whoopie Pies”

Comment Pages 1 2 3 8
  1. Mestebla on July 8, 2010 at 12:42 am

    They are Whoopie Pies as I know them. And I’ve only had the store bought and homemade chocolate with white frosting middle. YUM!


  2. Jessica Skiftun on July 8, 2010 at 12:48 am

    They’re whoopie pies. I’ve only had 1 kind before: lemon. So by default it wins as my favourite but I’d love to try more.


  3. Danielle on July 8, 2010 at 1:14 am

    I’m assuming they’re whoopie pies since I’ve never heard of gobs before :) The only one I’ve ever tasted was red velvet with a cream cheese frosting and it was sooo good! I’d love to start making them myself.


  4. Kim on July 8, 2010 at 1:56 am

    Here in The Netherlands I don’t think we have a special name for these or any kind of “double cookies”. I just know these cookies from the food blog photo’s I’ve seen lately and they all refer to them as Whoopie Pies. The word “gob” means something entirely different to me (something entirely unappetizing!)
    I’ve never had these whoopie pies before, so couldn’t tell you my favorite flavour. Is there one basic or “best” flavour you’d recommend for my first taster?


  5. LimeCake on July 8, 2010 at 2:07 am

    They’re whoopie pies! I have never tried them though! Shame on me.


  6. Dea on July 8, 2010 at 2:07 am

    They’re whoopie pies! I’ve only ever had the traditional devils food variety but i have a recipe somewhere for a chocolate gob with cherry filling and these smores ones beg a try as well YUM!


  7. Michele on July 8, 2010 at 2:31 am

    They are whoppie pies to me. I haven’t tried too many of them, but I”ve seen them popping up everywhere. I love just the original.


  8. IslandEAT on July 8, 2010 at 2:39 am

    Hi, Michelle. This is definitely a whoopie pie (thank you, though, for teaching us all about “gobs”). I always have eaten and enjoyed the chocolate-fluffy-white-fillled whoopie pies. However, the smores version looks awfully tempting….

    Great post and fun giveaway!




  9. Carol on July 8, 2010 at 3:16 am

    Well, I’d say they are whoopie pies, just because I like how funny it sounds. :)
    Since I’m from Brazil, I have never had/heard of a whoopie pie before, but now I’m definitely going to make those! They really look delicious, you can’t go wrong with chocolate and marshmallow.


  10. Becka on July 8, 2010 at 3:17 am

    Hmm… where I come from a “gob” is a slang term for mouth so I think I’d prefer to know them as whoopie pies to be honest!
    I’ve never tried them (you don’t really see them here), but have wanted to for a while so I think I’m going to have to give these a go! And maybe the tiramisu ones, they sound awesome!
    Becka xx


  11. Kate on July 8, 2010 at 4:03 am

    I know them as Whoopie Pies but don’t think I’ve ever tried them before. Are they as delicious as they look???


  12. Anja Galamarova on July 8, 2010 at 4:18 am

    I haven’t heard about gobs before, so whoopie pies it is :) I have only tried store bought, the usual, vanilla/chocolate flavour and like them :) Maybe I’ll try to make them myself these days 😉


  13. Petra Grossmann on July 8, 2010 at 5:43 am


    I would call them whoopie pies because that name is so cute!

    I would looove to win that book! I’ve just now, 5 minutes before reading your post, been looking at it on Amazon! It’s meant to be. I want to try all the lovely looking recipes and try whoopie pies or gobs because I’ve never had one in my whole life.



  14. Johna on July 8, 2010 at 6:22 am

    we call them whoopie pies here. They are a hugely popular treat in No. ME. I only like the ones with cream cheese frosting. My favorite is the pumpkin chocolate chip whoopie pie with cc frosting that a co-worker makes. mmmmmmmm


  15. Helen Sturgeon on July 8, 2010 at 6:24 am

    They’re definitely Southern…. Moon Pies originated in Chattanoogo,TN and are Whoopie Pies turned inside out! LOL! Moon Pies are chocolate coated – what more could you ask for??? CHOCOLATE! Yummmm!


  16. Ruth on July 8, 2010 at 6:26 am

    Definitely whoopie pies. I love red velvets.


  17. Mary on July 8, 2010 at 6:51 am

    They’re Whoopie Pies. And the original chocolate is the best – made from scratch without the canned marshmallow fluff nonesense. And….they’re best in Holmes County, Ohio! :-)


  18. Lavon on July 8, 2010 at 6:53 am

    Definitely gobs since I’m a Pittsburgher. My mother used to make
    delicious oatmeal gobs with a vanilla filling. I haven’t thought about them
    in ages until I read the article in the Post Gazette this morning. :)


  19. Ginny on July 8, 2010 at 6:56 am

    They’re neither whoopie pies nor gobs to me, but moon pies :) Mom is from NC, Daddy was from TX, and that’s what they call them in the south (though as Helen pointed out, they are moon pies turned inside out).


  20. Celine on July 8, 2010 at 6:59 am

    Whoopie pies here too… but never had one – but would oh so love to try one now!!


  21. Esti on July 8, 2010 at 7:00 am

    Definitely Whoopie Pies, and gotta go with favorite flavor being the traditional chocolate with marshmellow cream filling!!


  22. Kim on July 8, 2010 at 7:01 am

    They are whoopie pies to me, but everyone seems to laugh when I say the name! I am a chocolate/peanut butter lover so my favorite whoopie pie would have to be Peanut Butter whoopie pies…chocolate cookies sandwiched between a rich peanut butter filling!!


  23. Dunne' on July 8, 2010 at 7:20 am

    They are whoopie pies and I adore the red velvet pies with the cream cheese centers; however, I have a feeling these s’mores whoopie pies are going to give them a run for their money!


  24. Vanessa on July 8, 2010 at 7:23 am

    It’s a whoopie pie! And although I’ve never tried one before, I think I would like a chocolate and peanut butter one!


  25. Heather on July 8, 2010 at 7:24 am

    Whoopie pies to me, but Gobs to my hubby! My favorite is most definitely pumpkin with a cream cheese filling – YUM!


  26. Sarah on July 8, 2010 at 7:27 am

    They are whoppie pies here in Maine! I love them! Just made some molasses ones last week actually!


  27. Hoxiesgirl on July 8, 2010 at 7:28 am

    Woopie Pies in my world. Can’t wait to try them – isn’t marshmallow creme a food group?


  28. joan on July 8, 2010 at 7:28 am

    They are definitely gobs, and chocolate is my favorite. I grew up in Western PA., and my mom (who is an excellent baker), made them for us from scratch. The best!


  29. bunkycooks on July 8, 2010 at 7:33 am

    I know them as whoopie pies and the flavor has to be chocolate with the white fluff/icing inside.


  30. Mary Halter on July 8, 2010 at 7:39 am

    I only ever knew them as Whoopie Pies. When i go shopping today I am picking up necessary ingredients to try the smore whoopies. They look like they’re worth turning on the oven in the heat.


  31. Judy on July 8, 2010 at 7:39 am

    They’re whoopie pies. I’ve had them in chocolate and red velvet – both with white fluffy filling.


  32. Connie Bearer on July 8, 2010 at 7:45 am

    In southwest PA, they are now and have always been GOBS. I’m 52 and never heard of them being called whoopie pies until about a year ago. I’m a traditionalist and I prefer the original dark rich chocolate with a crisco based filling. So rich, so creamy, so decadent. You can’t go wrong with the original.


  33. Bob on July 8, 2010 at 7:46 am

    Even though I’m from Pittsburgh, I spent too much time eating these in Philly from the Amish baked good stand in the Reading Terminal, so they are whoopie pies. I like the classic chocolate, but pumpkin whoopie pies rock, too.


  34. Heather T on July 8, 2010 at 7:46 am

    To me I think it depends…softer, gooey cookies would be called gobs, think pumpkin ‘gobs’ and whoopie pies are more of a firmer set cookie, perhaps even crunchy, think oatmeal cream ‘whoopie’ pies. no matter the name, they are all delish in their own way!


  35. Rachel on July 8, 2010 at 7:50 am

    I’ve never heard of a gob before…they’re whoopie pies! My favorite is the classic chocolate with white filling. Pumpkin with cream cheese filling are good, too!


  36. Melanie on July 8, 2010 at 7:51 am

    I hate the word “gob” so they’re definitely whoopie pies! :)


  37. Courtney on July 8, 2010 at 8:00 am

    The first time I had a whoopie pie was in February. I was at Baked in Brooklyn, and I think I ate the most amazing one ever – banana with peanut butter filling.


  38. Gayle215 on July 8, 2010 at 8:02 am

    Although they are Whoopie Pies to me, I have heard of “Gobs” before. My favorite is the traditional chocolate with the vanilla filling, but I can’t wait to try out this smore recipe!


  39. Lori on July 8, 2010 at 8:02 am

    I’ve heard of whoopie pies, but never gobs, but I don’t think I’ve ever actually had either. These s’mores whoopie pies looks delicious!


  40. Julie @SavvyEats on July 8, 2010 at 8:02 am

    I have never heard them referred to as anything other than Whoopie Pies!


  41. Mary on July 8, 2010 at 8:08 am

    They are Gobs! Never Whoopie Pies. The family favorite is chocolate batter with a white, creamy filling made from canned milk, vanilla and sugar. I’ve tried lots of varieties from farm markets in the Lancaster, PA area, but they’re often filled with a frosting that is just too sweet and not creamy enough. We make them for a cookie tray at Christmas every year. yum


  42. Amy on July 8, 2010 at 8:08 am

    Whoopie pies! I’ve only ever had the chocolate ones. This book looks great!


  43. Joy on July 8, 2010 at 8:09 am

    I’ve only heard them called whoopie pies. I’ve only tried red velvet with a cream cheese icing filling but they were delicious.


  44. Rachel Reiboldt on July 8, 2010 at 8:09 am

    Definitely whoopie pie! I love just plain ol’ chocolate with vanilla cream filling.


  45. Sara on July 8, 2010 at 8:12 am

    They are whoopie pies. I should say my favorite is my grandmother’s recipe for chocolate with vanilla cream filling that everyone raves about BUT, I just recently made a lemon one that was to die for! So I’ll have to say lemon.


  46. Beth Davis on July 8, 2010 at 8:13 am

    I’ve never really had one, but I think they are whoopie pies. Maybe this recipe will be my first and favorite :)


  47. Lisa on July 8, 2010 at 8:14 am

    It’s a GOB! I grew up eating gobs from a small bakery in Latrobe, PA called The Pie Shop (which, by the way, also makes the BEST cinnamon rolls). I believe the bakery is now called Armel’s, but they still make the greatest, classic gobs. In the fall you can also purchase pumpkin gobs with cream cheese filling. YUM!
    Great cookbook idea and recipes!



  48. Andrea on July 8, 2010 at 8:14 am

    I’ve never had one, but I’ve always wanted to try the red velvet ones. I’ve going to have to break down and make some for myself.


  49. Joanne on July 8, 2010 at 8:17 am

    Seeing as how I’ve never heard of a gob before…I’m going to have to go with whoopie pie. And I’m a red velvet girl all the way.

    Although your smores version could convert me…


  50. Jessie on July 8, 2010 at 8:17 am

    A whoopie pie! Man, I’d love to have this book. During the fall I was obsessed with making pumpkin ones with maple filling. Yum!


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