So, what is the difference between whoopie pies and gobs? Nothing! Gobs are just another name for whoopie pies. This version produces a more cake-like cookie because of the use of cake flour.
Serves: 12Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 cup whole milk
- ¼ cup all-purpose flour
- 3 cups sugar, divided
- 1 tsp. vanilla extract
- 1 cup unsalted butter, divided
- ½ cup vegetable shortening
- 2 large eggs
- 1 cup boiling water
- ½ cup cocoa powder
- 4 cups cake flour
- 2 tsp. baking soda
- ⅛ tsp. salt
- ½ tsp. baking powder
- 1 cup buttermilk
- Mix milk and all-purpose flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Chill 30 minutes.
- Beat 1 cup sugar, vanilla, ½ cup butter, and shortening until mixture is fluffy. Beat in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate filling while you make the cookies.
- Preheat oven to 375°F. Line cookie sheets with parchment.
- Cream ½ cup butter and 2 cups sugar until fluffy. Add eggs one at a time. Mix boiling water into cocoa, stirring until it is a smooth paste; cool. Add to creamed mixture; blend well. Combine cake flour, baking soda, salt, and baking powder in a medium bowl. Add to batter, alternating with buttermilk. Begin and end with buttermilk.
- Bake 10 minutes, or until top springs back when touched lightly. Allow to cool completely.
- Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.