Gobs (a.k.a. Whoopie Pies)
These homemade chocolate gobs bring together soft, chocolatey cookies sandwiched with a fluffy marshmallow filling. The rich cocoa powder and buttermilk create a tender crumb in the cookies, while the sweet marshmallow fluff filling adds a delightful sweetness that pairs perfectly with the chocolate. Enjoy these nostalgic treats that are sure to bring a smile to your face!
— Constant Cookbook
Ingredients
- :
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- :
- 1½ cups marshmallow fluff
- 1¼ cups vegetable shortening
- 1 cup powdered sugar
- 1 tablepsoon 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 butter 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 5 days.
Cook Time
10M
Prep Time
PT30M
Yield
18 to 24 gobs
Nutrition
- Calories: 334 kcal
- Carbohydrate Content: 39 g
- Protein Content: 2 g
- Fat Content: 19 g
- Saturated Fat Content: 10 g
- Cholesterol Content: 54 mg
- Sodium Content: 109 mg
- Fiber Content: 1 g
- Sugar Content: 24 g
- Serving Size: 1 serving
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