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

Prize

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.

GOOD LUCK!

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

Ingredients:

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

Directions:

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)

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386 Responses to “S’mores Whoopie Pies”

Comment Pages 1 2 3 4
  1. Kara on July 9, 2010 at 9:58 am

    This book looks awesome – and they are whoopie pies to me. :) I have only made chocolate with a peanut butter filling and they were delicious. But anything s’mores is my favorite and I can’t wait to try this version!

    Reply

  2. Hope on July 9, 2010 at 10:14 am

    Whoopie pie for me! I am from Pennsylvania and they are very popular here. A friend from Connecticut calls them gobs though. My favorite is red velvet with white cream center!

    Reply

  3. Nancy on July 9, 2010 at 10:16 am

    Well, as a fellow Pittsburgh girl, I’d have to call them “gobs” as well. The chocolate with vanilla center is my historical favorite – HOWEVER – I think the s’mores may soon claim the title! :-) Time to hit the baking aisle for graham flour… Thanks for sharing this great recipe!!!

    Reply

  4. Ann on July 9, 2010 at 10:37 am

    None of this whoopie pie nonsense…they are GOBS = ) And, btw, these smores gobs look fantastic!

    Reply

  5. Alissa on July 9, 2010 at 10:52 am

    In my part of the country they are whoopie pies for sure. When I heard gobs in Pittsburgh, I didn’t even know they are the same thing!

    Reply

  6. Avanika (Yumsilicious Bakes) on July 9, 2010 at 11:57 am

    It’s whoopie pies for me, but the shortening in all of them turns me off, always!

    Reply

  7. Christina on July 9, 2010 at 12:55 pm

    I think they are whoopie pies because I have never heard of gobs before. I have only had a red velvet whoopie pie before so it wins by default; I’d love to try more flavors though!!

    Reply

  8. Katie on July 9, 2010 at 12:55 pm

    It’s a whoopie pie. And my Aunt makes the best ones, chocolate with marshmallow filling!

    Reply

  9. Ann Taylor on July 9, 2010 at 1:52 pm

    I know them as Whoopie pies. And the best I’ve made were pumpkin chocolate chip with vanilla filling. Yum!

    Reply

  10. Nicole on July 9, 2010 at 2:06 pm

    They are Gobs, and the best is the original chocolate with fluffy white filling!

    Reply

  11. Becki Sue Kugler on July 9, 2010 at 2:51 pm

    I don’t think I’ve ever had a whoopie pie. At least, it wasn’t called a whoopie pie. However, it reminds me of one of my most favorite snacks ever – Oatmeal Cream Pies by Little Debbie. I bet there is a recipe out there for a Whoopie Pie with oatmeal cookie and cream filling, right? If so, send it my way!!!

    Reply

  12. Bridget on July 9, 2010 at 2:57 pm

    I’ve never heard of a gob. I’ve had red velvet whoopie pies and pumpkin whoopie pies, and there’s no way I could choose a favorite. I love the combination of cake and frosting, so I love all whoopie pies.

    Reply

  13. Rachel on July 9, 2010 at 3:04 pm

    It’s a whoopie pie, and they are delicious!

    Reply

  14. risa on July 9, 2010 at 3:05 pm

    I’ve only ever known them as whoppie pies….and I’ve never had one :-( I was wondering though, Could I use graham crackers run through the food processor?

    Reply

  15. Jenn on July 9, 2010 at 4:05 pm

    They are whoopie pies and i love chocolate ones!

    Reply

  16. Ashley on July 9, 2010 at 4:34 pm

    I’ve never heard whoopie pies called gobs before so I’d have to say that they’re whoopie pies! And I’ve only tried them once, the original chocolate with white icing. Would love to try out other variations in this cookbook though to find a favourite! These smores ones look like they could be a grand contender.

    Reply

  17. Lawyer Loves Lunch on July 9, 2010 at 4:39 pm

    Oooh, I saw this book at Sur La Table last night! I had a strawberry whoopie pie recently and it was darn good :)

    Reply

  18. Leticia on July 9, 2010 at 5:42 pm

    Whoopie pies! Of Course!!! Sounds alot more fun thatn Gobs! I have only tasted the chocolate, but the other flavors sound scumptious!

    Reply

  19. Amy on July 9, 2010 at 7:12 pm

    I have always known them as whoopie pies and chocolate with whipped cream filling will always be my favorite but I can’t wait to try this recipe!

    Reply

  20. Tammie Cook on July 9, 2010 at 9:08 pm

    Whoopie Pies, I have never had any but I am thinking about making some very soon

    Reply

  21. Amanda Relph on July 9, 2010 at 11:20 pm

    They are definitely “whoopie pies”! I have only had red velvet with white filling – but they are divine!

    Reply

  22. Chef Dennis on July 10, 2010 at 7:03 am

    Congrats on the top 9!!!
    and if those pies aren’t a good reason to make whoopie, nothing is!!
    they look so very very good!!!
    all the best
    Dennis

    Reply

  23. Amy on July 10, 2010 at 8:10 am

    Whoopie Pies – I was going to say Moon pies, but all of the moon pies I have ever had are a cookie bottom and top, marshmallow middle, and dipped in chocolate.

    I have never made them before but really want to try the Smore version!

    Reply

  24. Laura on July 10, 2010 at 8:58 am

    Defnitely whoopie pies. Have made a few varities… Banana with a simple buttercream filling was a huge hit, but I ahd the most fun making a traditional chocolate version with homemade marshmallow fluff frosting. Mmmmm… :)

    Reply

  25. Jessica on July 10, 2010 at 10:09 am

    I know them as whoopie pies but I’ve never actually had one…hopefully that will change soon!

    Reply

  26. Jenn on July 10, 2010 at 10:15 am

    Can’t wait to try this recipe. I call them whoopie pies.

    Reply

  27. Sues on July 10, 2010 at 11:23 am

    I’ve never heard of “gobs,” so definitely a whoopie pie :) You know, I haven’t really been able to get into whoopie pies, but now that I’m seeing these?? I might be changing my mind!! They’ve definitely been bookmarked and hopefully I’ll try them soon :)

    Your photos are so beautiful!

    Reply

  28. Heather on July 10, 2010 at 11:33 am

    I know them as Whoppie Pies. I use to eat alot of store bought chocolate ones as a child my fave. As an adult I have tried and liked red velevt ones. Yummy

    Reply

  29. Barb on July 10, 2010 at 11:37 am

    I agree with Terry who commented above. As a life long Pittsburgher, we always called them Gobs. They were quite a chore to make b/c my Mom’s recipe made over 100 of the little cakes. I like the old chocolate/white cream the best, but Pumpkin with cream cheese filling are also high on my list.

    Reply

  30. Chantel on July 10, 2010 at 11:51 am

    As a fellow brown eyed baker, I must say, Well Done!

    Reply

  31. Amanda L. on July 10, 2010 at 12:11 pm

    Whoopie Pie all the way!!! I really like the classic whoopies but these sound fabulous!

    Reply

  32. Molly on July 10, 2010 at 2:48 pm

    I’ve never heard of gobs, so to me they’re definitely whoopie pies. I don’t think I’ve ever technically had a whoopie pie, sadly, but these look like a good recipe to start with!

    Reply

  33. NancyC on July 10, 2010 at 2:54 pm

    I would call these Whoopie Pies! I have never had one, but I sure want to try one now! I would probably like anything that had chocolate in it! The Whoopie Pie book sounds great!

    Reply

  34. Akheela on July 10, 2010 at 3:10 pm

    I call it a whoopie pie I like and make the pumpkin and spice flavour. It tastes like the ones I loved eating as a child and still do.

    Reply

  35. Katie H. on July 10, 2010 at 3:21 pm

    To me they are definitely whoopie pies! Pumpkin whoopie pies with a cinnamon and vanilla cream are where it’s at.

    Reply

  36. Molly on July 10, 2010 at 5:20 pm

    It is most definitely a whoopie pie, and I absolutely love them. My favorite flavor is chocolate chip cookie with white yumminess in the middle! :-)

    Reply

  37. Marti on July 10, 2010 at 5:37 pm

    I actually have always called them “Whoopie Pies,” but as I think of it, I like really DESCRIPTIVE names. Of course, in that case, both “Gobs” and “Whoopie Pies” work, don’t they?

    I think my favorite flavor is the pumpkin flavored ones in Amish Country. Chocolate is always nice, but the pumpkin ones taste like fall and Amish and country all rolled into one. They’re my favorite… until I try the S’mores ones above!

    Reply

  38. Lauran on July 10, 2010 at 5:54 pm

    GOBS! I am a Pittsburgh girl through and through! I live in central PA now, and everyone here calls them Whoopie Pies, but I stand my ground on the Gobs. :)

    Reply

  39. Erica on July 10, 2010 at 11:03 pm

    My mom always called them Gob Pies! She’d make a batch of chocolate gobs for my dad and brother’s marathons. I earned my own batch last October when I crossed the finish line of my first marathon :)

    Reply

  40. Lisa on July 11, 2010 at 8:08 am

    I’m originally from MA, and we called them whoopie pies up there – but more importantly, my absolute favorite whoopie pie is the classic chocolate flavored with a creamy smooth vanilla center that comes from Beiler’s, an authentic Pennsylvania Dutchbakery located at the Reading Terminal Market in Philadelphia, PA. They are a heavenly experience, to say the least.

    Reply

  41. Michelle on July 11, 2010 at 10:24 am

    I’ve always called them whoopie pies, and I’ve only ever had the chocolate/marshmallow combo. But this s’mores version will probably become my favorite!

    Reply

  42. astheroshe on July 11, 2010 at 10:29 am

    I love whoopie pies. There are hundreds of combinations. ! They are like a “poor man’s”” macaron.. LOOL. Would love to see a contest..original pies, and how many cool combinations people could come up with ***hint HInt** :)

    Reply

  43. Elizabeth Burrell on July 11, 2010 at 10:35 am

    I’ve always called them whoopie pies as well.. this is a very popular dessert in our household=)

    One issue i’m having.. i can’t find graham flour around here=( I live in a fairly small town in PA.. maybe i’ll have to order it online

    Reply

  44. Helen on July 11, 2010 at 10:50 am

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

    Reply

  45. Christie on July 11, 2010 at 11:49 am

    It is definitely called a whoopie pie for me, and I love pumpkin whoopie pies with cream cheese filling! Love this book!

    Reply

  46. Crystal on July 11, 2010 at 3:14 pm

    You know, I’ve never had one… So I have no idea what they’re called!

    Reply

  47. Jennifer on July 11, 2010 at 3:15 pm

    It is a whoopie pie! I’ve never made or even had a whoopie pie before! This book would be a great push in the whoopie pie direction. :)

    Reply

  48. tiffany on July 11, 2010 at 3:19 pm

    It’s a whoopie pie! I have never had one that is homemade before. Yum.

    Reply

  49. ANge on July 11, 2010 at 4:21 pm

    It’s a whoopie pie! I love the classic chocolate ones with the marshmallow filling. Although, the pumpkin ones are great in the fall.

    Reply

  50. Kerstin on July 11, 2010 at 4:24 pm

    What a cool idea – they look fantastic!

    Reply

  51. Marisa on July 11, 2010 at 4:45 pm

    I know them as whoopie pies. So far I’ve only tried the classic chocolate with marshmallow filling.

    Reply

  52. Lydia on July 11, 2010 at 4:55 pm

    Whoopie pies definitely! At a local bakery, my friend makes incredible chocolate whoopie pies with a cream cheese filling. Amazing!

    Reply

  53. NicoleF on July 11, 2010 at 6:14 pm

    after living just on the outskirts of Pittsburgh…they definitely are Gobs!

    Reply

  54. kris on July 11, 2010 at 8:39 pm

    PA girl-here in our parts they are Gobs – my favorite is the pumpkin gob that comes out during fall in Amish country – those Amish woman make the best gobs hands down

    Reply

  55. Danielle on July 11, 2010 at 10:30 pm

    Right across the border in Ohio they’re Whoopie Pies. So far, pumpkin whoopie pies are my fave but this S’mores recipe just might replace it!

    Reply

  56. Bran on July 12, 2010 at 7:53 am

    Totally Whoopie Pie!! My fave is red velvet – CLASSIC!!!!

    Reply

  57. Dvora on July 12, 2010 at 2:10 pm

    Never heard them called gobs before, but we called them devil dogs – like the Drake’s cake – when they had marshmallow in the filling, and whoopie pies when they were straight up vanilla cream.

    Reply

  58. How To Eat A Cupcake on July 12, 2010 at 6:41 pm

    I was speed-scrolling trying to catch up on my Google reader, and these pictures stopped my dead in my tracks! GAH! Heaven! I’m totally making these this week when my aunt and cousins come to visit! :D

    Sucks that I missed the deadline! :(

    Reply

  59. Michelle on July 12, 2010 at 11:51 pm

    I have only known them as Whoopie Pies! My favorite flavor is the classic chocolate with marshmallow filling!!

    Reply

  60. Brittany on July 13, 2010 at 10:25 am

    They definitley are the rage at the moment! I wanted to do red/white/blue ones for Bastille Day (french holiday) but did more authentic French things instead :)

    Reply

  61. Jen @ How To: Simplify on July 13, 2010 at 5:56 pm

    I have to admit that I don’t believe I’ve ever had a whoopie pie. *gasp* I can’t wait to give it a try!

    Reply

  62. Dianne Chadwick on July 14, 2010 at 9:42 am

    I lived in Pittsburgh in the 80’s and forgot that they call these ‘gobs.’ Thanks for this post! (I call them Whoopie Pies, though, even though they are sold as “Moon Pies.”) Great post!

    Reply

  63. Jen on August 17, 2010 at 9:41 pm

    I made these and they were okay, but I prefer the traditional chocolate with white filling ones.

    Reply

  64. Joahna on October 25, 2010 at 9:25 am

    I live in Kazakhstan, where I am the principal of an international school. We can’t get Marshmallow fluff – but can get jet puffed Marshmallows. Is there any way to modify the marshmallow filling so that marshmallows can be used?

    Reply

  65. Kimberly on March 1, 2011 at 6:58 pm

    I don’t like using processed foods, so I made my own marshmallow fluff. The second I added the shortening, it completely deflated. I had to add a ton of extra powdered sugar to save the consistency and even then, it was too runny. Just posting so anyone else thinking about using homemade knows what’s coming! I think next time I’m just going to put mini marshmallows on top of the ganache and broil it.

    Reply

  66. Ali O'Brien on March 8, 2011 at 12:43 pm

    For me, they’ve never been Whoopie Pies or Gobs – they’re a cookie sandwich! That sounds much more nutritious.

    I prefer the basic chocolate (like an oreo), but it’s also the only way I’ll eat oatmeal cookies. But I must say, these S’mores Whoopie Pies might become my favorite!

    Reply

  67. Tiffany on March 14, 2011 at 1:06 pm

    I’ve tried looking for the graham flour and can not find it. I really, really want to try this recipe out. Can you tell me where I may be able to find this type of flour?

    Reply

  68. Rachel on April 1, 2011 at 9:09 pm

    I couldn’t find graham flour, either – even at Mrs Green’s, an all natural grocery near me. So I improvised, and processed some Mi-Del organic graham crackers in the Cuisinart. And I used good milk chocolate chips for the ganache, since when I do s’mores on a campout, I use good ol’ Hershey’s milk chocolate – so I wanted that same flavor. It worked great. These are definitely on my make again list. Tks for sharing!

    Reply

  69. Carmella on April 14, 2011 at 7:35 pm

    I was wondering if you could substitute the graham flour for a different one because I can’t find it anywhere!!??

    Reply

    • Michelle on April 15th, 2011 at 11:34 am

      Hi Carmella – It is available online at King Arthur Flour, but if you’d rather not order, it sounds like a reader above had good luck processing graham crackers in the food processor and using that instead.

      Reply

  70. wanda cool on June 10, 2011 at 4:20 pm

    the smore whoopie pie was really good. i just had to make them and try them when i read about them on the site. thats a whoopie pie also something that is really good use ur favorite cookie and have a cookie whoopie thanks

    Reply

  71. Bronwyn on July 18, 2011 at 7:09 am

    I am from South Africa and recently stumbled upon your blog – it is beyond fabulous!!!
    Please could you tell me what the following is:
    Marshmallow Fluff (or other prepared marshmallow cream)?
    I have never seen this in our stores before and wondered if you could tell me what I could use as a substitute?

    Tx a mil!

    Reply

  72. Julie on August 1, 2011 at 12:19 pm

    Hi

    The recipe requires confectioners’ sugar for the marshmallow filling, can I just use granulated sugar instead?

    Thanks

    Reply

    • Michelle on August 1st, 2011 at 3:55 pm

      Hi Julie, You can’t really sub granulated sugar here because it won’t dissolve into the mixture the way powdered sugar will.

      Reply

  73. Courtney on September 10, 2011 at 4:10 pm

    I only know them as Whoopie pies, and I just found out what they were about a month ago while watching Food Network. I have never had one and I was thinking about trying to make some my family :) They look so good!

    Reply

  74. Rachel on October 14, 2011 at 9:58 am

    I am so frustrated! I make your recipes ALL the time, and have great success with each and every one – except these!! I have made these three times now, and the last two times the whoopie/cookies were flat as boards. I just don’t get it. The first time, I had domes of beautiful graham whoopies, and these last two times I have flat, greasy, crumbly chewie halves. I can barely bring myself to waste a half a pound of good chocolate on these. The first flop, I threw out the cookies. But now, I am trying again, and the same! What do you think went wrong?

    Reply

    • Michelle on October 15th, 2011 at 12:06 pm

      Hmm might have something to do with your leavener, or if you are greasing the cookie sheets instead of using parchment. If everything else is the same, I’m not sure why else they would turn out fine one time and flat the others.

      Reply

  75. Mel on May 10, 2013 at 5:28 am

    I love whoopies

    Reply

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