Chocolate Gobs (aka Whoopie Pies)
Homemade gobs are a nostalgic dessert made with two soft, cake-like cookies sandwiching a fluffy white filling. You can easily switch up the flavors for different seasons, but there really isn't much that can beat the classic- chocolate and white icing! These easy-to-make gobs are sometimes also called whoopie pies based on the filling, and are perfect for afternoon snacks or birthday treats.
Growing up, my mom would sometimes get gobs as a treat from the grocery store, and at most birthday parties, someone's mom inevitably showed up with a plate of them. They were just one of those things that were always around as a kid, and now as an adult, I realized that I totally took them for granted. Lucky for us, my mom had given me a copy of her recipe, which she received from her friend Karen umpteen years ago, and here it is!
I love how incredibly easy these are to make, not to mention how fast they bake! You can certainly make them larger or smaller if you'd like; I experimented with a few different sizes and found these to be perfect in terms of my personal preference. They're large enough that you don't feel like you need to eat more than one to get your fill, and not so big that you feel as though you totally gorged when you're done eating one.
The History
Whoopie pies are quite simply two chocolate cake-like cookies that sandwich a fluffy white creamy filling. Sometimes considered cookies, pies, sandwiches, or even cakes these delightful treats are truly one-of-a-kind.
While many New England states try to stake their claim on creating the original whoopie pie, Maine has gone out of its way to honor this baked good. Not only is it the state treat but Maine also holds the record for the largest whoopie pie, weighing in at a whopping 1,062 lb!
Gobs vs. Whoopie Pies
As someone who hails from western Pennsylvania, I grew up calling these "gobs". I've since learned that there is one big difference between traditional whoopie pies and gobs - the filling!
Most people contend that whoopie pies include a marshmallow fluff-based filling, while gobs traditionally have a less-sweet filling made from a cooked flour/milk mixture. The recipe included here does have marshmallow fluff in the filling, but we grew up eating these and calling them gobs.
If you would like to use a cooked filling, make the white filling/frosting from my Ho Ho Cake - it is the same as the more traditional gob filling!
Key Ingredients
While most of the ingredients needed for gobs are pantry staples, I wanted to highlight a few important ingredients for you. As always, be sure to check the recipe card for a full list of ingredients and quantities.
- Cocoa Powder: Use unsweetened natural cocoa powder (i.e. Hershey’s).
- Vegetable Shortening: This helps the gobs rise during the baking process, as well as keep their shape.
- Buttermilk: Acid from the buttermilk reacts with the cocoa powder and bakingsoda to create rise and tenderness in the cookie. If you don’t have any (or can’t get any), you can use this substitution method, or use plain full-fat Greek yogurt or full-fat sour cream in its place.
- Marshmallow Fluff: The base for the filling; as mentioned above, you can substitute a cooked icing if you prefer.
How to Make Gobs
Once you have your ingredients, you are ready to begin!
Step #1: Make the Cookies – Mix together the dry ingredients and set aside. Cream the shortening and sugar until fluffy, then add the egg, yolks, and vanilla extract. Alternate adding the dry ingredients, buttermilk, and hot water.
Step #2: Scoop the Cookie Dough and Bake – Using a medium-sized cookie scoop, drop the dough onto an ungreased cookie sheet (or lined with parchment paper). Bake for 5 to 6 minutes. They should look puffy and completely set.
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Step #3: Make the Filling – Cream together the marshmallow fluff and shortening until light and fluffy. Add the powdered sugar, salt, and vanilla and mix to incorporate.
Step #4: Assemble the Gobs – Using a piping tip or spoon, pipe or spread filling on the bottom side of cookie, repeating with half of the cookies. Top with the remaining cookies.
Different Flavor Combinations
Over the years, I have tried my hand at a number of different gob (or whoopie pie) recipes, all with fun and delicious cookie and filling combos. Some of my favorites included:
- Red Velvet + Cream Cheese: These gobs have fluffy red velvet cookies sandwiching a tangy-sweet cream cheese filling.
- Pumpkin Spice + Maple: With fluffy pumpkin spice cookies and a sweet maple cream cheese filling, these pumpkin spice gobs are the perfect fall treat.
- S'mores: With a graham cracker cookie, chocolate ganache, and a marshmallow fluff filling, what s'more could you want??
Recipe Notes
- Mini Gobs: Use a small cookie scoop - about 2 teaspoons of dough - and bake for 4 to 5 minutes.
- Storage: These should be stored in an airtight container at room temperature for up to 4 days.
- Freezing Instructions: Gobs can be frozen… wrap individually in plastic wrap, then place in a freezer-safe ziploc bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for about 1 hour.
More Delicious Sandwich Cookies
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Gobs (aka Whoopie Pies)
Ingredients
For the Gobs:
- 2 cups (260 g) all-purpose flour
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (92 g) vegetable shortening
- 1 cup (198 g) granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot water
For the Filling:
- 1½ cups (192 g) marshmallow fluff
- 1¼ cups (283 g) vegetable shortening
- 1 cup (113 g) powdered sugar
- Pinch of salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 450 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- Using an electric mixer, cream together the shortening and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk and vanilla extract and beat for another 1 to 2 minutes, or until completely smooth and combined. Reduce the mixer speed to low, add one-third of the flour mixture and beat until just combined. Add the buttermilk and mix again, followed by another third of the flour mixture, the hot water, and then the remaining flour mixture. Give the batter a few quick folds with a rubber spatula to ensure all of the ingredients are incorporated.
- Drop the dough onto the parchment-lined baking sheets using a medium cookie scoop (about 1½ tablespoons of dough). Bake in the preheated oven for 5 to 6 minutes. The cookies should look puffed and completely set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Make the Filling: Cream together the marshmallow fluff and shortening on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the powdered sugar, salt, and vanilla extract; mix until all of the sugar has been incorporated, then increase the speed to medium and beat for another 3 to 5 minutes, until the mixture is light and fluffy.
- Assemble the Gobs: Using a pastry bag with round decorating tip, or a spoon, spread some of the filling onto the bottom side of half of the cookies. Top with the remaining cookies. The gobs can be stored at room temperature in an airtight container for up to 4 days.
Notes
- Cocoa Powder: Be sure to use unsweetened natural cocoa powder.
- Buttermilk: If you do not have buttermilk and need a substitute, follow the instructions here.
- Shortening: I do not recommend making a substitution in the cookie, as the shortening helps the cookie hold its shape. However, if you want to replace half or all of the shortening with butter in the filling recipe, I think that would totally work!
- Filling Substitute: For an even more traditional filling, replace this filling with the cooked white icing recipe from my Ho Ho Cake.
- Doubling: This recipe can easily be doubled.
- Mini: Use a small cookie scoop (or about 2 teaspoons of dough). Reduce the baking time by 1 to 2 minutes.
- Storage: The whoopie pies will keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Freezing Instructions: Wrapped individually in plastic wrap, the assembled whoopie pies can be stored in an airtight container or ziploc bag for up to 3 months. Thaw overnight in the refrigerator or for a brief time at room temperature.
Did you make this recipe?
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This recipe was originally published in February 2013.
Photography by Dee Frances
A lot of people have tried to determine the etymology of the word “gob”. Too many sites listing no sources bring up the obscure naval slang of “gobbie” that is unlikely to have been wide-spread in land-locked Johnstown PA. Yes, the first commercially manufactured gobs had a sailor for a logo, but the desert and name very likely existed before the packaging.. Others say it comes from coalminers slang for used up coal or parts of the coal mine, but why would a delicious desert be named as such? These America writers never mention that “gob” has meant both “mouth” and “a soft piece of something” since the 15th century in British English. The Scots who settled Western PA first would have used it with both meanings (as the meaning of “mouth” comes directly from Gaelic), and shows up in other words: gobble, goblet, gob-stopper, gobsmacked and gab. We know that early Scots settlers most heavily influenced the English in Appalachia, including, Western PA as exhibited by other regionalism like yinz, redd up, run (instead of creek/stream) and so on. So “gob” is perfect meaning for a soft desert that can just be stuffed in the mouth. That history may not be as cool as a nickname for sailors, but it is more plausible.
Made this twice now!
Today is the 2nd time I’m made this recipe, and it’s better than I remember:) Just like the first time, I questioned the shortening…but went along with it,…and yes, amazing:) I’m trying to use things I have at home during the pandemic, turns out I had marshmallow fluff for this recipe because of your Twinkie recipe, which I also recently made (also for the 2nd time.)
The difference between gobs and whoppie pies is marshmallow. Traditional gob filling does not have marshmallow. It is a cooked filling made from milk, flour, butter, crisco, powder sugar and vanilla
Can these be frozen? Thanks
The term Gobs come from WW1 . Sailors were known as gobs in those days , why I don’t know . The local women made these cakes to send to the local sailors . A local bakery ( Known a Bunny Bread then later Harris Boyer ) pick up on this and packaged them to sell with a sailor on. They can still be bought in the Johnstown PA area with the sailor on the package
Do you still have the recipe for the shortening icing? That’s how my grandma would make it and I like that kind of icing instead fo the marshmallow one. Thanks!
I’m from western PA. Gobs may look like a Whoopie Pie but I can assure you, they do not taste the same. Whoppie Pies are much sweeter. The recipe here is NOT for gobs.
Original gobs definitely would not have marshmalow fluff on the filling. I have my mom’s recipe, which has the partly cooked filling. I think the secret is the Crisco… I go to a fall festival in Bedford PA and many of the booths have gobs, from the original chocolate to pumpkin or oatmeal. The best ones are the ones with the original filling.
I grew up in Western PA and lived gobs! We always had bake sales at school and had gobs as the main item! I never knew they had a different name until I went to college and no knew what I was talking about!! Our recipe for the filling was a cooked flour and milk paste and then you mixed granulated sugar and shortening to make that fluffy yet not too sweet filling! Soooo good. I need to make these more often as my family loves them as well. We live in IL now, but my kids eat gobs, not Whoopie pies!
ORIGINAL GOB recipe from JOHNSTOWN, PA handed down rom my husband’s grandmother. I double the filling (like my mother-in law) so the recipe below includes doubling it already;
15 T Flour (same as 1 cup less a T)
3 cups milk
Cook milk over low heat. Make like a gravy on the stove, slowly adding flour stirring constantly until smooth and thick. Once this is cool, put in a bowl, cover, and refrigerate overnight.
The next day, Sift together;
4 cups flour
1/2 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Then, Set aside and cream together;
2 cups granulate sugar
1/2 cup Crisco
1 tsp vanilla
Add;
2 eggs
1 cup boiling water
1 cup buttermilk
Blend flour mixture into this.
Drop by tablespoon on greased cookie sheet (I use parchment paper) and bake 7-8 minutes in 350 degree oven.
While these are cooling make the filling for the gobs as follows;
2 cups + a few tablespoons of Crisco
4 1/2 cups confectioners sugar
1 tsp. salt
2 1/2 tsp vanilla
Cream together all ingredients. Slowly add cooled flour mixture to this (that you refrigerated the night before)
Blend very well. Put this filling onto the baked cakes and place together. Wrap in waxed paper individually.
Squeal! Yes, THIS is the recipe for Gobs. Crisco is a must, not marshmallow. My family is from tiny Vinco, PA and every time we attended any family function in the Johnstown area my grandma was sure to bring along a plate of homemade gobs. She’s been gone about 13 years now and I sure have missed them. I’ll be making these soon! Thanks so much for sharing the recipe!
I just made your recipe, but the filling came out super watery and it was separating. Do you know what I did wrong?
GOBS and woopie pies are not the same. My grandmother worked at a cookie factory thatmade GOBS in Johnstown PA when she was a teenager. She was able to get the recipe before that factory closed. I only read some of the comments about the filling, some of those are close. The flour and condensed milk get cooked to a soft dough consistency then chilled. After being chilled, the butter, powdered sugar, salt and vanilla are blended in. For the cake portion, we did make a change. Instead of sour milk, we use sour cream.
share amounts please?
My grandma (also from the Johnstown area) also used sour cream.
Also grew up in western PA but left 40 years ago. I thought about gobs several years ago but couldn’t find a recipe online. I finally tracked down a recipe from a relative still up there. They were an enormous hit down here in the deep South as well! I also used the filling that you has to be cooked–somewhere in the back of my mind I think it might be called Waldorf-Astoria frosting or something. I absolutely love it but am definitely going to try the marshmallow creme filling! I always sprinkle the tops with powdered sugar.
Just curious is the marshmallow better than the other filling that doesn’t call for it.
Hi Janette, I think so, yes!
I lived in Iowa for 12 yrs and the Amish Folk would sell these from their home or send the children out to the end of the drive way to sell their baked items it was
usually the oldest daughter. The
Pastry’s were
usually baked by them. They also sold jellies, Preserves, and Pies etc. But Whoopie Pies is what they called were
delicious l noticed that most baked goods were never to 😋 sweet. I’ve never baked them myself but will with your recipe.
They were beautiful, thanks for sharing.
I made these last night and was pleasantly surprised! The recipe is easy to follow. I would change the vanilla in the filling to maybe 1 teaspoon instead of a tablespoon, my filling is very vanilla-y lol. Also, I had no parchment paper, so I greased the pan. Not the best choice, as these bad boys like to travel on a greased pan!! Will be trying again!
When we lived in Danville, PA, almost 35 years ago, our special neighbor gave us samples and her recipe for the Gobs.
They were so delicious! I want to bake them for our Ladies Group at our church’s bake sale.
I misplaced the recipe and remembered it had buttermilk, which this recipe has as one of the ingredients. Thank you!
Sincerely, Roseann Stazinsky of TN
I am from the Chicago area and grew up with gobs. Every time I would mention them to people, they would look at me funny and say “never heard of them”! I thought it must be a German thing since it was my Grandma’s recipe and she was German! My grandmas filling recipe is different than this one. She made it in a double boiler with margarine, shortening, milk, flour, sugar and vanilla. Glad to see someone else has heard of them before!! They are a staple at our family picnic every year. I will be eating some tomorrow… yum!
I just made these. I am also from the Pittsburgh area so I grew up with gobs. This was as I remembered them except the icing they suggested. To the other post, yes my mom made an icing she cooked. However, she has a new recipe that gives you the same icing that our moms made but you don’t have to cook it. I just wish the gob cookie was more moist but has a nice flavor. Try this icing, it tastes the same as the cooked.
1/2 cup butter or margerine, 1/2 cup Crisco, 1/2 cup milk, 3/4 cup sugar, 6 Tab of flour, 1 teas vanilla, 1/2 teas salt. Put in bowl all together, with electric mixer start off slow until it is mixed then turn on high and beat for 5 min until icing consistency. Don’t worry, at first it will look like it is not going to get thick ……keep mixing on high.
Gobs and whoopie pies are not the same things. Whoopie Pies have marshmallow, gobs do not. The cake is also a little different. This recipe is for whoopie pies, not gobs.
These little cakes were named GOBS after sailors in WW II. The story is that a mother wanted to send her son a chocolate cake while he was serving in the Pacific Theater of the war. She knew the cake would be a crumbled mess until her son got it. She decided to make little cake instead. She made them, and mailed them to her son. They were a hit.
I have made this many times and they turn out beautiful if you leave out the hot water😊
I’m from Altoona and I grew up eating Gobs, my mothers aunt made them all the time. I’ve never heard the name whoopie pie until I moved to Fl. This recipe is similar to mine but a true Gob does not have marshmallow creme in the filling.
I made this recipe and they turned out delicious. I don’t have a two tablespoon scoop so instead I just used a heaping 1 1/2 tablespoon scoop. I had more than enough filling so I might cut that quantity back the next time and save ingredients. I used a dark chocolate powder because its what I had and they were nice and rich in flavor. Will make again. Thanks for the recipe.
My dad is from Washington, PA –in Texas now, and has always talked about about chocolates gobs, and how his mom would wrap them up individually and freeze them! He hasn’t had one in many years, so I am totally gonna make these for him, and I’m so excited!
i cannot believe i still haven’t made whoopie pies! oh well now i have to make these gobs this weekend to make up for it!
Can you make these in advance? Would it be better to refrigerate them after baking to store? They look amazing! Can’t wait to try them.
Hi Lisa, You definitely can! I made these the day before serving, and they were still good a couple of days after that. I kept them at room temperature, but they should be fine in the refrigerator (although I imagine the texture of the cookies will change a bit).
I have never had a gob with the use of marshmallow cream used for the filling. Whoopee pies have marshmallows not gobs
Hi Cecilia, I’ve actually found three different filling recipes among family recipes… one used raw egg eggs, one was a cooked frosting that I found didn’t taste very good, and this one… it was, far and away, the best of the bunch.
These are totally my husband’s style! I’m pinning this for later so I can make them this weekend for father’s day for him!
Paige
eating this while (seriously!) eating a whoopie pie! i may have to try making my own!!