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.
Jump to:
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
Recommended Equipment
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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).
Jess
In case anyone else is dairy-free, I’ll
Let you know that the filling works with full-fat coconut milk replacing the whole milk! (Also Earth Balance instead of butter.)
FANTASTIC recipe!!!
Sam
Thank you so much for the feedback, Jess! I am so glad you enjoyed them so much! 🙂
Cindy
Do you think either lard or tallow could be substituted for the shortening
Sam
Hi Cindy! I have never personally used it but I don’t see any reason why it would be a problem. 🙂
Susie
Wondering if coconut oil (solid at room temp) could substitute for the non-butter fat? I don’t want to buy a whole tub of shortening for just this recipe…
Sam
While I haven’t tried it I think that should be completely fine. You could also just use butter instead 🙂
Molly
In the frosting mix can I use salted butter in place of unsalted? Or unsalted sweet cream butter? My husband got the wrong ones🤣
Sam
Hi Molly! Unsalted sweet cream butter is great, if you only have a salted butter I would just omit the salt here. 🙂
Rachel Goldstein
Can I cut this recipe in half?
Sam
Sure thing! 🙂
Lynn
Amazing! Perfect recipe!
Sam
I am so glad you enjoyed them so much, Lynn! 🙂
Phyllis M Merlino
CAN’T WAIT TO TRY…. TO BE CONTINUED!
Sam
I hope you love them, Phyllis! 🙂
gorilla
can i not put cocoa powder in to make a white vanilla cookie whoopie pie
Sam
I am not sure how that would turn out. The taste may not be what you are looking for and you will need to alter the recipe in other ways because you are reducing the dry ingredients here.
Kristen Castillo
You could probably use a powder Vanilla or Banana Cream pudding package in place of cocoa powder. I am gonna Try it and see if it comes out. Also Can we use Self Rising flour in place of All Purpose Flour. Please let me know. Thank You Kristen Castillo with MOMMA K’Z AMAZING SWEET’Z AND MORE.
Emily @ Sugar Spun Run
Hi Kristen! We do not recommend self-rising flour here.
MtnGpsy
These are AMAZING! I followed the recipe to a “T” I made the paste for the frosting the night before and left in the fridge overnight. Baked them this morning and assembled once they cooled. I had to taste test one. It was delectable! The rest are “marinating” in the fridge. I can’t wait to try them once they are chilled and the flavors have developed a tad more. Mmmmm. Thank you!
Sam
I am so glad you enjoyed them so much! 🙂
Jen
Hi! This recipe looks very close to what I knew in childhood (also PA, Mennonite babysitters made these!). Do you happen to know how to make the pumpkin version of these (still with vanilla filling of course)?
Thanks!
Sam
Hi Jen! I actually am currently working on a pumpkin version. I hope to have it up in the early fall, just in time for pumpkin season. 🙂
Theresa Rodriguez
Made these with my grandson. The Amish Market in Mullica Hill,NJ closed and these taste EXACTLY like them. He used to live not far from Strasburg, Pa.,so these taste like the real deal. Recipe instructions and video took the guesswork out of the equation. Thanks, Sam, all your recipes are a hit here!!☺
Sam
Thank you so much, Theresa! I am so glad you enjoyed them so much. It’s my grandmother’s recipe. We loved them so much growing up so I had to share. 🙂
Fawn
As a Pittsburgh PA gal, I can say this GOB recipe is exactly how I was taught to make them when I was a kid. Shout out to you fellow PA gal! Love your emails/page 🤗
Sam
Thank you so much, Fawn! I am so glad you enjoyed them so much. 🙂
Jess
Hello! I am very excited to try these!!! We live at high altitude (6,000+ feet) and just moved here in May. I have no experience baking at this altitude. Any tips for the cookie part? Do I add more flour? Thanks!
Sam
Hi Jess! Unfortunately I don’t have any experience with high altitude baking either. Let me know how it goes. 🙂
Fran Sherwood
Did you ever try making this filling with peanut butter? Just curious, but have always been scepticle of ruining the icing.
Sam
Hi Fran! I have not tried using peanut butter in this filling. I’m not sure how it would turn out. You could use my peanut butter frosting instead.
Layla
These are absolutely delicious!! I’ve been baking for many years now and this is honestly the best dessert recipe I’ve ever tried. I usually cook the flour mixture for the filling first so that it cools while I make the cookie part. I also add the dry ingredients first and then add the water after all of the dry ingredients have been mixed in. I took the oven temp down to 425 and baked them for around 6-7 minutes. They turned out perfect with no cracks! Thank you so much for the recipe. 11/10 recommend! 🙂
Sam
I’m so happy to hear this!! Thank you so much for commenting, Layla, I really appreciate it! 🙂 <3
Amanda Cissner
I’ve been searching the internet for a actual Gobs recipe (sorry marshmallow lovers) ever since I’ve lost our family one. Came across this one and was so delighted to find one almost exactly like our family recipe! The cookie part is spot on. Perfect consistency and flavor. The icing, on the other hand, was a bit disappointing. The first attempt at making it following the recipe to a T was a disaster. It separated and was a runny nightmare. The 2nd time around, I added the vanilla to the cooked flour mixture & cut the butter to 1/4 cup instead of 3/4 cup. It did help with it not separating, but even after whipping it for 30 minutes, it still wasn’t fully set. I then added 1 tsp of cream of tarter to try and salvage what was left of the icing so I could at least attempt to eat a gob in all its glory. Sadly, I’m still currently mixing away attempting to set up this icing mixture. Any advice would be greatly appreciated!!!
Sam
Hi Amanda! I highly recommend you watch the video in the recipe, that should be helpful. From what you are describing, it sounds like either the flour/milk might not have thickened properly or it might have still been a little warm when you added the butter and other ingredients. I hope that helps!
Candace
Can you freeze just the cookies?
Sugar Spun Run
Hi, Candace! Yes, they freeze well. I reccomend wrapping them with wax paper and storing them in a freezer bag. I hope that you enjoy them. 🙂
Spun Pie PA/CA/AS Sugar plum
OMG they were so good!!! Thank you so much! I made a heck of a mess in my kitchen though. {IM A KID ALMOST TEEN} my moms mad not my dad because he’s from pennsylvania and he loes it since my mom cant eat or drink anything realated to milk. sad )={
Sugar Spun Run
I am so glad that you enjoyed them! Thanks for trying my recipe, young baker! 🙂