Homemade Gobs, also known as Whoopie Pies, are the ultimate treat for anyone who loves a perfect balance of soft, cakey layers and creamy, indulgent filling. These handheld delights boast a rich chocolate flavor paired with a velvety marshmallow-like center, creating a texture that’s both tender and satisfying.
With just over an hour of prep and a quick 10-minute bake, they’re surprisingly easy to make yet feel like a special occasion dessert. Let them cool for an hour, and you’ll be rewarded with a treat that’s as nostalgic as it is irresistible.
Each bite of these Gobs is a delightful mix of sweet and decadent, with a hint of cocoa and a fluffy filling that melts in your mouth. Perfect for sharing or savoring solo, they’re a crowd-pleaser that’s sure to bring smiles. Whether you’re baking for a gathering or just treating yourself, these Whoopie Pies are a timeless classic that’s worth every minute of the two-hour journey. Dive in and experience the joy of homemade goodness!
Ingredients for Homemade Gobs (Whoopie Pies)
- 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) buttermilk (see notes for substitute)
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) cocoa powder
- 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 flour
- ¾ cup (170 g) unsalted butter
- 2 Tablespoons shortening
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (125 g) powdered sugar
Step-by-Step Instructions
- Preheat oven to 450°F (235°C) and line several cookie sheets with parchment paper. Set aside.
- In a large bowl or stand mixer, combine sugar and shortening and beat until well-combined.
- Add egg and vanilla extract and stir until the mixture is pale yellow and well-combined.
- Stir in buttermilk and set the mixture aside.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Prepare your boiling water.
- Alternate adding the dry ingredients and hot/boiling water to the wet ingredients, starting and ending with the dry ingredients. Stir until well-combined after each addition. The mixture should be thin like cake batter.
- Drop batter by heaping tablespoons onto prepared baking sheets, spacing cookies at least 2” apart (they will spread).
- Bake for 5 minutes in the preheated oven, then remove and allow to cool completely.
- Prepare the filling: In a medium saucepan over medium/low heat, whisk milk and flour until thickened to a near paste-like consistency. Remove from heat and cool completely, stirring occasionally to prevent a skin from forming.
- Once cooled, transfer the flour/milk mixture to a mixing bowl. Add butter, shortening, salt, and vanilla. Beat with an electric mixer until creamy and well-combined.
- Gradually add powdered sugar on low speed until completely combined.
- Pair up cooled cookies by size. Pipe or spread filling onto the bottom of one cookie, then top with another to make a sandwich. Repeat until all cookies are filled. Enjoy!
Creative Variations for Your Gobs
Switch up the classic recipe by adding a twist! For the cookies, try using dark cocoa powder for a richer chocolate flavor or mix in mini chocolate chips for extra texture. For the filling, add peppermint extract for a festive touch or fold in crushed Oreos for a cookies-and-cream vibe. You can even dye the filling with food coloring for a fun, colorful surprise!
Perfect Pairings for Serving
Serve your Gobs with a tall glass of cold milk or a steaming cup of coffee for a classic combo. For a dessert platter, pair them with fresh berries or a scoop of vanilla ice cream. These treats also make a great addition to a picnic or potluck—just pack them in an airtight container to keep them fresh and delicious!
Storage Tips to Keep Them Fresh
Store your Gobs in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. If freezing, wrap each Gob individually in plastic wrap before placing them in a freezer-safe bag. Thaw at room temperature before serving for the best texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use a cookie scoop to portion the batter evenly and quickly. To speed up the cooling process for the filling, spread the flour/milk mixture onto a plate and pop it in the fridge for 15-20 minutes. You can also bake the cookies a day ahead and assemble the Gobs the next day for a stress-free treat!
Essential Equipment for Success
Make sure you have a stand mixer or hand mixer to easily combine the ingredients. A piping bag or ziplock bag with the corner snipped off works perfectly for filling the cookies neatly. Don’t forget parchment paper to prevent sticking and a whisk to ensure the flour/milk mixture is smooth and lump-free.
Homemade Gobs (Whoopie Pies)
Ingredients
CHOCOLATE COOKIES
- 1 cup sugar (200 g)
- 1/4 cup shortening I use Crisco
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml)¹ (see notes for substitute)
- 2 cups all-purpose plain flour (250 g)
- 1/4 cup cocoa powder (50 g)²
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup very hot or boiling water (120 ml)
CREAM FILLING
- 1 cup whole milk (236 ml)
- 5 Tablespoons all-purpose plain flour
- 3/4 cup unsalted butter (170 g)
- 2 Tablespoons shortening
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (125 g)
Instructions
- 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!