MAINE WHOOPIE PIES
Soft, chocolate, and cake-like on the outside with fluffy sweet marshmallow frosting in the middle, these Whoopie Pies (also known as "gobs" in some places) are completely irresistible! Legend has it that kids would shout "Whoopie!" when there was leftover batter to make these, which was justifiable since they are such a delicious, fun, and unique dessert!
Provided by Amy Nash
Categories Cookies
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
- In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
- Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
- Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
- Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
- Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.
- Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.
Nutrition Facts : Calories 857 kcal, Carbohydrate 127 g, Protein 6 g, Fat 39 g, SaturatedFat 15 g, Cholesterol 54 mg, Sodium 468 mg, Fiber 2 g, Sugar 88 g, TransFat 4 g, UnsaturatedFat 22 g, ServingSize 1 serving
CHOCOLATE GOBS WITH ICING
Gobs are a traditional favorite around here, but it seems that many people out of the area have never even heard of them! Also known as "Whoopie pies" or "Moon pies"...whatever you call them, they are FANTASTIC!! Kids love them. Add food coloring to the icing depending on the occasion. (Red for V-day, green for St. Patty's, etc.) They also freeze well.
Provided by Manda
Categories Dessert
Time 40m
Yield 24 gobs
Number Of Ingredients 18
Steps:
- For gobs, mix all ingredients together in large bowl with electric mixer.
- Drop on ungreased baking sheets by Tbsp.
- Bake at 350 degrees for 10-12 minutes.
- Remove to waxed paper to cool.
- For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
- Let cool.
- In med.
- bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
- Add cooled flour and milk mixture.
- Add powdered sugar and beat well.
- Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
- Wrap individually in waxed paper or saran until eaten.
- Store in refrigerator.
CHUNKY CHOCOLATE GOBS
Chocolate-lovers will go crazy over these chunky, chewy cookies. A scrumptious dessert chock full of chocolaty treats - cookie crumbs, candy bars and choco chips.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat butter and shortening with an electric mixer on medium speed until creamy; gradually add both sugars, beating until light and fluffy. Beat in eggs and vanilla just until combined. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in cookie crumbs, candy bars and chocolate chips. Cover with plastic wrap and refrigerate 30 minutes.
- Onto cookie sheets, drop dough by 1/4 cupfuls 2 inches apart. Bake 10 to 12 minutes or until barely set. Cool 10 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 100 mg
CHOCOLATE CREAM FILLED COOKIES
My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
Provided by BABY
Categories Desserts Cookies Sandwich Cookie Recipes
Time 55m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
- On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
- While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
- Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g
CREAM-FILLED CHOCOLATE COOKIES
I've been making these cookies for years. My children and grandchildren gobble them up.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
GOBS ( COOKIE)
This is a cookie my best friends mom made during the holidays growing up in Pennsylvania.It is a chocolate cake like cookie with a creamy filling.
Provided by Hungarian Gypsy
Categories Drop Cookies
Time 30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 14
Steps:
- COOKIES: preheat oven to 375 degrees.
- Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix.
- Add one cup boiling water to sour milk, set aside.
- In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together.
- In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa.
- Alternating milk and flour mixture add to egg mixture til all ingredients combined well.
- Drop by spoonfuls onto greased cookie sheet.
- Bake at 375 degrees for 10 minutes.
- Let cool.
- FILLING:.
- In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick.
- Let cool.
- In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla.
- Add milk mixture in small amounts until all is incorporated.
- Beat until creamy and no grit from sugar.
- (you can add food coloring for looks).
- place filling between two cookies and enjoy.
- These cookies freeze well.
Nutrition Facts : Calories 126.5, Fat 7.3, SaturatedFat 2.5, Cholesterol 12.3, Sodium 104.2, Carbohydrate 14.1, Fiber 0.4, Sugar 6.7, Protein 1.5
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