Gobs—those irresistible, soft, cake-like cookies with creamy fillings—are the ultimate treat for any gathering or cozy night in. Whether you’re craving classic chocolate, fruity variations, or festive holiday twists, this collection has something to delight every palate. Get ready to discover 20 mouthwatering recipes that are easy to make and perfect for sharing. Let’s dive in and find your new favorite!
Classic Chocolate Gobs with Fluffy Filling
Kindly reminiscent of childhood bake sales and cozy kitchen memories, these Classic Chocolate Gobs with Fluffy Filling offer a nostalgic treat with sophisticated appeal. Their tender chocolate cake exteriors give way to clouds of vanilla cream, creating a perfect balance of rich and light textures that will transport you to simpler times with every bite.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons milk
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl until fully combined.
3. In a separate bowl, whisk 1 cup buttermilk, 1/2 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain, being careful not to overmix for tender texture.
5. Drop rounded tablespoons of batter onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
6. Bake for 10-12 minutes until the tops spring back when lightly touched and the edges are set.
7. Transfer the baked cookies to a wire rack and cool completely to room temperature, about 30 minutes.
8. While cookies cool, beat 1/2 cup softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
9. Gradually add 2 cups powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat for 3 minutes until fluffy.
10. Add 2 tablespoons milk and continue beating for 1 minute until the filling is light and spreadable.
11. Pair cooled cookies by size and spread approximately 1 tablespoon of filling on the flat side of one cookie.
12. Gently press the matching cookie on top to create a sandwich, being careful not to squeeze out the filling.
13. Repeat with remaining cookies and filling until all gobs are assembled.
Heavenly in both texture and flavor, these gobs feature cake-like cookies that practically melt against the silken buttercream filling. The deep chocolate notes contrast beautifully with the sweet vanilla cream, making them ideal for serving alongside coffee at afternoon gatherings or as a special lunchbox surprise.
Vanilla Bean Gobs with Raspberry Jam
Yield to the allure of these sophisticated vanilla bean gobs, where tender cake-like cookies embrace a vibrant raspberry filling. Their delicate texture and elegant flavor profile make them perfect for afternoon tea or as a refined dessert offering. Each bite delivers a harmonious balance of floral vanilla and tart raspberry that will captivate your guests.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup buttermilk
– 1 vanilla bean
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3/4 cup raspberry jam
– 2 cups powdered sugar
– 4 tbsp milk
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Split the vanilla bean lengthwise and scrape out the seeds using the back of your knife.
3. Cream together the softened butter and granulated sugar in a stand mixer until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing thoroughly after each addition.
5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
7. Fold in the vanilla bean seeds until evenly distributed throughout the batter.
8. Drop rounded tablespoons of batter onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until the edges are lightly golden and the centers spring back when touched.
10. Transfer the baked cookies to a wire rack and cool completely, about 30 minutes.
11. Whisk together powdered sugar and milk until smooth to create the glaze.
12. Spread 1 teaspoon of raspberry jam on the flat side of half the cooled cookies.
13. Drizzle the remaining cookies with the powdered sugar glaze.
14. Press a glazed cookie onto each jam-covered cookie to form sandwich pairs.
Buttery and tender, these gobs offer a delightful contrast between their soft cake texture and the bright, fruity jam center. The vanilla bean infusion provides an aromatic depth that elevates the entire experience, making them particularly stunning when served alongside Earl Grey tea or as part of a dessert charcuterie board.
Red Velvet Gobs with Creamy Filling
Zesty yet sophisticated, these crimson-hued confections elevate the classic cookie to new heights of indulgence. With their velvety crumb and cloud-like filling, they transform any occasion into a celebration of texture and taste. Each bite delivers the perfect balance of rich cocoa notes and luxurious creaminess that will captivate both casual bakers and discerning dessert enthusiasts alike.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 1 cup buttermilk
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, scraping the bowl between additions to ensure thorough incorporation.
5. Combine 1 cup buttermilk, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar in a separate bowl.
6. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients, mixing just until combined.
7. Drop rounded tablespoons of batter 2 inches apart onto prepared baking sheets, creating uniform mounds for even baking.
8. Bake for 10-12 minutes until the cookies spring back when lightly touched and a toothpick inserted comes out clean.
9. Transfer cookies to a wire rack to cool completely for 30 minutes before filling.
10. Beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter on medium speed for 2 minutes until smooth and creamy.
11. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating for 3 minutes until the filling is light and spreadable.
12. Spread 1 tablespoon of filling onto the flat side of one cooled cookie and sandwich with another cookie, pressing gently.
Yieldingly tender with a subtle tang from the cream cheese filling, these gobs offer a delightful contrast between their soft, cake-like texture and creamy center. Their vibrant red interior makes a stunning presentation when arranged on a tiered stand for afternoon tea, or individually wrapped as thoughtful homemade gifts that showcase both visual appeal and sophisticated flavor.
Lemon Zest Gobs with Tangy Glaze
Heralding the perfect balance of citrus brightness and tender crumb, these lemon zest gobs offer a sophisticated twist on classic American treats. Their delicate texture and vibrant glaze create an elegant dessert that feels both nostalgic and refreshingly modern. Here’s how to craft these delightful confections in your own kitchen.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 tbsp fresh lemon zest
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
3. Cream 1/2 cup unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients.
6. Fold in 2 tbsp fresh lemon zest until evenly distributed throughout the batter.
7. Drop heaping tablespoonfuls of batter onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-14 minutes until the edges are lightly golden and the centers spring back when gently pressed.
9. Transfer the baked gobs to a wire rack and cool completely for 30 minutes.
10. Whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp heavy cream in a small bowl until smooth.
11. Drizzle the glaze over the cooled gobs using a spoon, allowing it to drip down the sides.
12. Let the glaze set for 20 minutes before serving.
Glazed to perfection, these lemon zest gobs boast a tender, cake-like interior that contrasts beautifully with the crisp, tangy glaze. The bright citrus notes shine through each bite, making them ideal for afternoon tea or as an elegant finish to summer dinners. For a stunning presentation, garnish with edible flowers or serve alongside fresh berries to complement the lemon’s vibrant flavor.
Pumpkin Spice Gobs with Maple Frosting
Glistening with autumnal charm, these pumpkin spice gobs offer a sophisticated twist on seasonal baking, featuring tender spiced cakes sandwiching a velvety maple frosting that captures the essence of fall in every bite. Generously spiced with warm cinnamon, ginger, and nutmeg, these elegant treats balance earthy pumpkin notes with the rich sweetness of pure maple syrup, creating a dessert that feels both nostalgic and refreshingly refined. Perfect for afternoon tea or holiday gatherings, they elevate simple ingredients into something truly memorable.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup pumpkin puree
– 1/2 cup buttermilk
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1/2 cup pure maple syrup
– 2 cups powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp ground nutmeg in a medium bowl until fully combined.
3. Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar in a large mixing bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, scraping down the bowl between additions to ensure thorough incorporation.
5. Mix in 1 cup pumpkin puree, 1/2 cup buttermilk, and 1 tsp vanilla extract on low speed until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain, being careful not to overmix.
7. Drop rounded tablespoons of batter onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 12-14 minutes until the edges are lightly golden and the centers spring back when gently pressed.
9. Transfer the baked cakes to a wire rack and cool completely for 30 minutes before frosting.
10. Beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter in a clean mixing bowl on medium speed for 2 minutes until smooth and creamy.
11. Gradually add 1/2 cup pure maple syrup while mixing on low speed until fully incorporated.
12. Slowly add 2 cups powdered sugar, mixing on low speed initially to prevent dust, then increasing to medium until the frosting is smooth and spreadable.
13. Spread approximately 1 tablespoon of maple frosting onto the flat side of one cooled cake using an offset spatula.
14. Gently press another cake on top to create a sandwich, repeating until all cakes are assembled.
Heavenly in both texture and flavor, these gobs feature remarkably moist, cake-like interiors that contrast beautifully with the creamy maple frosting, creating a delightful play of softness against smooth richness. The warm spice notes deepen when allowed to rest for an hour before serving, making them ideal for preparing ahead, while a light dusting of cinnamon or crushed pecans adds visual appeal and textural contrast for special occasions.
Double Chocolate Mint Gobs
Sublime in their decadent simplicity, Double Chocolate Mint Gobs offer a sophisticated twist on a classic cookie, featuring rich cocoa layers sandwiching a refreshingly cool mint buttercream. These elegant treats balance deep chocolate intensity with a bright, creamy filling that delights the palate. Perfect for holiday gatherings or an elevated afternoon indulgence, they bring a touch of bakery-quality artistry to your kitchen.
Ingredients
– 2 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 cup whole milk
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 1/2 tsp peppermint extract
– 2 tbsp heavy cream
– 3 drops green food coloring
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl until fully combined.
3. Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated, scraping down the bowl with a spatula to ensure even mixing.
5. Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed just until combined after each addition.
6. Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets, using a small cookie scoop for uniform size and even baking.
7. Bake for 10-12 minutes until the cookies spring back lightly when touched and show slight cracking on top.
8. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, which prevents the bottoms from steaming and becoming soggy.
9. Beat 1/2 cup softened unsalted butter in a clean bowl on medium speed for 2 minutes until pale and creamy.
10. Gradually add 2 cups powdered sugar on low speed, then increase to medium-high and beat for 3 minutes until very fluffy.
11. Mix in 1 1/2 tsp peppermint extract, 2 tbsp heavy cream, and 3 drops green food coloring until the filling is smooth and uniformly colored.
12. Spread 1 tablespoon of mint filling on the flat side of one cooled cookie and sandwich with another cookie, pressing gently until the filling reaches the edges. The finished gobs boast a tender, cake-like texture that contrasts beautifully with the smooth, creamy mint center. For a stunning presentation, dust the tops with edible gold luster dust or serve alongside a shot of espresso to balance the sweetness.
Strawberry Shortcake Gobs
Beneath their charmingly rustic appearance lies a dessert of remarkable sophistication, these strawberry shortcake gobs combine tender cake layers with lush berry filling in a handheld delight that elevates classic summer flavors. Perfect for picnics or elegant gatherings, they capture the essence of strawberry season in every bite while maintaining their structural integrity. Their portable nature makes them ideal for outdoor entertaining while delivering the luxurious experience of a plated dessert.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3/4 cup whole milk
– 2 large eggs
– 2 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
– 2 cups fresh strawberries, diced
– 1 cup heavy cream
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl until fully combined.
3. Cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar in a separate bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, scraping down the bowl between additions to ensure thorough incorporation.
5. Mix in 1 teaspoon vanilla extract until just combined with the butter mixture.
6. Alternately add the dry ingredients and 3/4 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until the batter is smooth.
7. Drop heaping tablespoonfuls of batter onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 12-14 minutes until the edges are lightly golden and the centers spring back when gently pressed.
9. Transfer the baked cakes to a wire rack and cool completely for 30 minutes.
10. While cakes cool, whip 1 cup heavy cream with 1/4 cup powdered sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
11. Fold 2 cups diced fresh strawberries gently into the whipped cream mixture until evenly distributed.
12. Spoon approximately 2 tablespoons of the strawberry cream filling onto the flat side of one cooled cake.
13. Top with another cake, flat side down, pressing gently to secure the filling without squeezing it out.
14. Repeat with remaining cakes and filling until all gobs are assembled.
15. Refrigerate the assembled gobs for at least 1 hour before serving to allow the flavors to meld. The resulting texture showcases tender cake layers that yield to a lush, berry-studded cream, creating a delightful contrast between the soft crumb and the fresh fruit bursts. These elegant handheld treats offer the perfect balance of sweet cake and tangy strawberries, making them equally suited for afternoon tea or as the grand finale to a summer dinner party.
Coconut Cream Gobs with Pineapple Filling
Glistening with tropical allure, these coconut cream gobs offer a sophisticated twist on classic filled cookies, where delicate coconut shells cradle a vibrant pineapple filling that transports the palate to sun-drenched shores. Each bite marries the rich, creamy texture of coconut with the bright, tangy sweetness of pineapple, creating an elegant dessert that feels both indulgent and refreshingly light. Perfect for afternoon tea or as a stunning finale to dinner parties, these confections elevate simple ingredients into something truly extraordinary.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup coconut cream
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup crushed pineapple, drained
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl, whisking for 30 seconds to ensure even distribution.
3. In a separate large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Mix in 1/2 cup coconut cream and 1 teaspoon vanilla extract until fully incorporated, scraping down the bowl’s sides with a spatula to prevent uneven mixing.
5. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms without overworking it.
6. Scoop 1-tablespoon portions of dough, rolling them into smooth balls and placing them 2 inches apart on prepared baking sheets.
7. Bake for 12-14 minutes until the edges are lightly golden and the centers appear set but soft.
8. Transfer cookies to a wire rack immediately, cooling completely for 30 minutes to avoid cracking when filled.
9. For the filling, combine 1 cup drained crushed pineapple and 1/4 cup powdered sugar in a small saucepan over medium heat.
10. Cook the pineapple mixture for 5-7 minutes, stirring constantly until it thickens to a jam-like consistency that holds its shape.
11. Cool the filling completely to room temperature, about 20 minutes, to prevent it from making the cookies soggy.
12. Pair cooled cookies by size, spreading 1 teaspoon of pineapple filling on one cookie’s flat side and sandwiching with another.
Wrapped in the tender crumb of coconut-infused cookies, the pineapple filling bursts with tropical brightness, creating a delightful contrast between creamy and fruity elements. For an elegant presentation, dust the gobs lightly with powdered sugar and serve alongside chilled prosecco to enhance their sophisticated flavor profile, making them the star of any dessert table.
Banana Bread Gobs with Cinnamon Buttercream
Heralding the perfect union of nostalgic comfort and sophisticated baking, these banana bread gobs with cinnamon buttercream transform overripe bananas into elegant, sandwich-style treats. Their tender crumb and spiced filling create a delightful contrast that elevates the classic loaf into something truly special for afternoon tea or dessert gatherings.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 3 very ripe bananas, mashed
– 1/3 cup whole milk
– 1 tsp vanilla extract
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp ground cinnamon
– 2 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in 3 mashed very ripe bananas, 1/3 cup whole milk, and 1 tsp vanilla extract until just combined.
6. Gently fold the dry ingredients into the wet mixture until no flour streaks remain, being careful not to overmix.
7. Drop heaping tablespoonfuls of batter onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12-14 minutes until the edges are golden and centers spring back when lightly pressed.
9. Transfer the baked gobs to a wire rack and cool completely, about 30 minutes.
10. For the buttercream, beat 1/2 cup softened unsalted butter with 2 cups powdered sugar and 1 tsp ground cinnamon until smooth.
11. Add 2 tbsp heavy cream and continue beating until the buttercream is light and spreadable, about 2 minutes.
12. Spread approximately 1 tablespoon of cinnamon buttercream onto the flat side of one cooled gob and sandwich with another.
Delightfully moist with a tender crumb that yields to the creamy cinnamon-spiced filling, these gobs offer a sophisticated twist on banana bread. The gentle spice notes complement the ripe banana flavor beautifully, making them perfect for serving alongside coffee or as an elegant addition to a dessert platter.
Salted Caramel Gobs with Dark Chocolate Drizzle
Meticulously crafted with layers of indulgence, these salted caramel gobs feature tender cake-like cookies sandwiching a rich caramel filling, all elegantly finished with a dark chocolate drizzle that creates beautiful contrast. Perfect for holiday gatherings or sophisticated dessert tables, these treats balance sweet and salty notes in every luxurious bite. Their elegant appearance belies the straightforward technique required to achieve such impressive results.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk
– 1 cup caramel sauce
– 1/2 tsp flaky sea salt
– 4 oz dark chocolate
– 1 tbsp coconut oil
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
3. Cream 1/2 cup unsalted butter with 1 cup granulated sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Add 2 large eggs one at a time, mixing thoroughly after each addition.
5. Mix in 1 teaspoon vanilla extract until fully incorporated.
6. Alternate adding the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with dry ingredients.
7. Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are lightly golden and centers spring back when touched.
9. Transfer cookies to a wire rack and cool completely for 30 minutes.
10. Spread 1 tablespoon caramel sauce on the flat side of half the cookies.
11. Sprinkle 1/4 teaspoon flaky sea salt evenly over the caramel layer.
12. Top with remaining cookies to create sandwiches.
13. Melt 4 ounces dark chocolate with 1 tablespoon coconut oil in a double boiler over simmering water.
14. Drizzle the melted chocolate over the assembled gobs using a fork or piping bag.
15. Allow the chocolate to set at room temperature for 20 minutes before serving.
Zesty yet sophisticated, these gobs offer a delightful textural journey from the crisp chocolate shell to the soft cookie interior and creamy caramel center. The dark chocolate drizzle not only adds visual appeal but provides a bitter counterpoint that enhances the salted caramel’s complexity. For an elegant presentation, arrange them on a marble slab with edible gold flakes or serve alongside espresso for a perfect flavor pairing.
Oatmeal Raisin Gobs with Vanilla Frosting
Savor the nostalgic charm of these oatmeal raisin gobs, where tender spice-kissed cookies embrace a cloud of vanilla frosting. Each bite delivers the comforting warmth of cinnamon and plump raisins, perfectly balanced by the creamy sweetness at their center. This elevated take on a classic treat transforms simple ingredients into an elegant dessert worthy of any gathering.
Ingredients
– 1 cup unsalted butter
– 1 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp salt
– 2 cups old-fashioned oats
– 1 cup raisins
– 4 cups powdered sugar
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream 1 cup softened unsalted butter with 1 cup brown sugar in a stand mixer for 3 minutes until light and fluffy.
3. Beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, scraping the bowl between additions.
4. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt in a separate bowl.
5. Gradually mix the dry ingredients into the butter mixture on low speed until just combined.
6. Fold in 2 cups old-fashioned oats and 1 cup raisins with a spatula until evenly distributed.
7. Scoop 1-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers remain soft.
9. Transfer cookies to a wire rack and cool completely for 30 minutes.
10. For the frosting, beat remaining 1/2 cup softened butter with 4 cups powdered sugar until crumbly.
11. Gradually add 1/2 cup heavy cream while mixing on medium speed until smooth and spreadable.
12. Spread 1 tablespoon frosting on the flat side of one cookie and sandwich with another.
Perfectly soft and chewy, these gobs offer delightful textural contrast between the oat-filled cookies and silken frosting. The cinnamon-spiced raisins provide bursts of fruity sweetness that complement the vanilla cream beautifully. For an elegant presentation, dust assembled gobs with cinnamon sugar or serve alongside spiced chai tea.
Funfetti Gobs with Rainbow Sprinkles
Zestful and vibrant, these Funfetti Gobs with Rainbow Sprinkles transform childhood nostalgia into sophisticated confectionery artistry. Each tender cake layer, generously studded with colorful sprinkles, embraces a cloud-like vanilla buttercream that melts delicately upon contact. This celebratory treat elevates simple ingredients into a visually stunning dessert perfect for any festive occasion.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 2 teaspoons vanilla extract
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup rainbow sprinkles
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 3 tablespoons heavy cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl until fully combined.
3. Cream ½ cup softened unsalted butter with 1 ½ cups granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
4. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in 2 teaspoons vanilla extract until the mixture appears smooth and fragrant.
6. Alternate adding the dry ingredients with 1 cup whole milk in three additions, beginning and ending with the dry ingredients, mixing on low speed just until combined.
7. Gently fold in ½ cup rainbow sprinkles using a spatula to prevent color bleeding into the batter.
8. Drop 1-tablespoon portions of batter onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes until the edges are lightly golden and the centers spring back when gently pressed.
10. Cool the cakes on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Beat 1 cup softened unsalted butter in a clean bowl on high speed for 2 minutes until creamy and light.
12. Gradually add 4 cups powdered sugar on low speed, then increase to medium-high and beat for 3 minutes until fluffy.
13. Pour in 3 tablespoons heavy cream and beat for 1 additional minute until the frosting is smooth and spreadable.
14. Pipe or spread frosting onto the flat side of half the cooled cakes, then top with remaining cakes to form sandwiches.
Light and airy with a tender crumb, these gobs deliver a buttery vanilla flavor punctuated by the subtle crunch of rainbow sprinkles. The velvety buttercream filling provides a luxurious contrast that makes each bite irresistibly soft. For an elegant presentation, arrange them on a tiered stand dusted with edible glitter or serve alongside champagne for a celebratory pairing.
Matcha Green Tea Gobs with White Chocolate Filling
Nothing captures the essence of modern elegance quite like these Matcha Green Tea Gobs with White Chocolate Filling. Their vibrant green hue and sophisticated flavor profile make them a stunning addition to any dessert table, while the creamy white chocolate center provides a delightful contrast that will impress even the most discerning palates.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 8 ounces white chocolate
- 4 ounces cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 tablespoon matcha powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
- Cream 1/2 cup unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
- Alternate adding the dry ingredients and 3/4 cup buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined after each addition.
- Drop rounded tablespoons of batter onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden and the centers spring back when gently pressed.
- Transfer the cookies to a wire rack to cool completely before filling.
- Melt 8 ounces white chocolate in a double boiler over simmering water, stirring constantly until smooth.
- Beat 4 ounces cream cheese with 1/4 cup powdered sugar until creamy and lump-free.
- Gradually mix the melted white chocolate into the cream cheese mixture until fully combined and smooth.
- Spread approximately 1 tablespoon of filling onto the flat side of one cookie and sandwich with another cookie of similar size.
Velvety soft cookies yield to a luxurious white chocolate filling that melts on the tongue, creating a perfect balance of earthy matcha and sweet creaminess. For an elegant presentation, dust the assembled gobs with additional matcha powder using a fine-mesh sieve, or serve them alongside freshly brewed green tea to enhance the flavor experience. The subtle bitterness of the matcha beautifully cuts through the richness of the white chocolate, making each bite a sophisticated treat that lingers pleasantly on the palate.
Apple Cinnamon Gobs with Brown Sugar Glaze
Delightfully spiced and tender, these apple cinnamon gobs capture the essence of autumn in every bite, with soft cake-like rounds generously filled with sweet apple-cinnamon filling and crowned with a glossy brown sugar glaze. Each component harmonizes beautifully, creating a dessert that feels both nostalgic and sophisticated. Perfect for afternoon tea or holiday gatherings, they offer a comforting warmth that lingers pleasantly.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups finely chopped apples
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon in a medium bowl until fully combined.
- Cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar in a large bowl with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
- Beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract, scraping down the bowl after each addition.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, mixing on low speed just until incorporated after each addition.
- Fold in 1 1/2 cups finely chopped apples and 1/4 cup brown sugar gently with a spatula until evenly distributed.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12–14 minutes, until the edges are lightly golden and the tops spring back when gently pressed.
- Transfer the baked gobs to a wire rack and let cool completely, about 30 minutes.
- Whisk 1 cup powdered sugar, 2 tbsp milk, and 1 tbsp lemon juice in a small bowl until smooth and glossy.
- Drizzle the glaze over the cooled gobs using a spoon, allowing it to set for 10 minutes before serving.
A tender crumb and warm cinnamon spice meld with the subtle tartness of apples, while the brown sugar glaze adds a delicate sweetness that doesn’t overpower. These gobs are delightful served slightly warm with a dollop of whipped cream or alongside a spiced chai latte for a cozy treat.
Black Forest Gobs with Cherry Compote
Nestled between layers of rich chocolate cake lies a revelation of flavor—Black Forest Gobs with Cherry Compote reimagine the classic German dessert as elegant, handheld delights. These tender chocolate rounds sandwich a luxurious cherry compote that balances sweet and tart notes with sophisticated grace. Perfect for afternoon tea or dessert platters, they bring continental charm to American tables with effortless style.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 lb fresh cherries, pitted
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 cup heavy cream
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1 cup sugar, 3/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl until thoroughly combined.
3. In a separate bowl, whisk 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing just until no flour streaks remain—do not overmix.
5. Drop 2-tablespoon portions of batter onto prepared baking sheets, spacing them 2 inches apart.
6. Bake for 12-14 minutes until the cakes spring back when lightly pressed in the center.
7. Transfer the baked cakes to a wire rack to cool completely.
8. While cakes cool, combine 1 lb pitted cherries, 1/4 cup sugar, and 1 tbsp lemon juice in a saucepan over medium heat.
9. Cook the cherry mixture for 8-10 minutes, stirring frequently, until the cherries break down and the liquid thickens to a jam-like consistency.
10. Remove the compote from heat and let it cool to room temperature.
11. Whip 1 cup heavy cream with 2 tbsp powdered sugar using an electric mixer on medium-high speed until stiff peaks form.
12. Spread 1 tablespoon of cherry compote onto the flat side of half the cooled cakes.
13. Pipe or spread 2 tablespoons of whipped cream over the compote on each prepared cake.
14. Top with remaining cakes, pressing gently to create sandwich cookies.
For the ultimate experience, chill the assembled gobs for 30 minutes before serving—this allows the flavors to meld while maintaining the cream’s delicate texture. Flawlessly balanced between moist chocolate cake and vibrant cherry filling, these gobs offer a sophisticated play of textures that melts luxuriously on the tongue. Serve them alongside espresso for an elegant afternoon treat, or arrange them on a vintage cake stand for a visually stunning dessert presentation that celebrates both simplicity and refinement.
Almond Joy Gobs with Coconut Filling
Radiating with tropical sophistication, these Almond Joy Gobs combine the nostalgic flavors of the beloved candy bar in an elegant cookie form. Imagine tender chocolate cookies sandwiching a luxurious coconut cream filling, each bite delivering the perfect harmony of rich cocoa, sweet coconut, and crunchy almonds. This elevated treat transforms simple ingredients into a dessert worthy of any special occasion or sophisticated gathering.
Ingredients
– 2 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut
– 1/2 cup sliced almonds
– 8 oz cream cheese
– 4 cups powdered sugar
– 2 tbsp whole milk
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl until fully combined.
3. Cream 1 cup unsalted butter with 1 cup granulated sugar and 1 cup brown sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Add 2 large eggs one at a time, mixing thoroughly after each addition, then mix in 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.
6. Fold in 1 cup sweetened shredded coconut and 1/2 cup sliced almonds using a spatula until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes until the cookies are set around the edges but still soft in the center.
9. Transfer the cookies to a wire rack and cool completely for 30 minutes.
10. Beat 8 oz cream cheese with 4 cups powdered sugar and 2 tbsp whole milk in a clean bowl until smooth and spreadable.
11. Spread 1 tablespoon of filling onto the flat side of one cooled cookie and sandwich with another cookie.
12. Repeat with remaining cookies and filling, storing completed gobs in an airtight container.
Unbelievably decadent, these gobs feature a fudgy chocolate cookie that contrasts beautifully with the creamy coconut filling, while the toasted almonds provide satisfying crunch. The sophisticated flavor profile makes them perfect for elegant dessert platters or as a stunning addition to holiday cookie exchanges, where their professional appearance belies their surprisingly simple preparation.
Blueberry Lemon Gobs with Cream Cheese Frosting
Perfectly balancing tart lemon zest with sweet bursts of fresh blueberries, these elegant gobs offer a delightful twist on classic whoopie pies. The tender, cake-like cookies sandwich a luxurious cream cheese frosting that melts delicately on the tongue. Each bite delivers a harmonious blend of bright citrus and rich, creamy indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup buttermilk
- 1 cup fresh blueberries
- 8 oz cream cheese
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl.
- Cream 1/2 cup unsalted butter with 3/4 cup granulated sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in 1 large egg until fully incorporated.
- Mix in 1 tsp vanilla extract and 1 tbsp lemon zest.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in 1 cup fresh blueberries, being careful not to overmix and crush the berries.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden and the centers spring back when touched.
- Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Beat 8 oz cream cheese and 1/4 cup unsalted butter together until smooth and creamy.
- Gradually add 2 cups powdered sugar, mixing on low speed initially to prevent a cloud of sugar.
- Incorporate 1 tsp vanilla extract and beat until the frosting is fluffy and holds soft peaks.
- Spread a generous tablespoon of frosting onto the flat side of one cooled cookie.
- Top with a second cookie, pressing gently to form a sandwich.
Buttery and moist with a subtle crumb, these gobs offer a delightful contrast between the tender cookie and silky frosting. The bright lemon zest cuts through the richness, while the blueberries provide juicy bursts in every bite. For an elegant presentation, dust with powdered sugar and serve alongside afternoon tea or as a sophisticated dessert at summer gatherings.
S’mores Gobs with Marshmallow Fluff
Beneath their rustic appearance lies a sophisticated confection that elevates the campfire classic to patisserie perfection. These s’mores gobs feature tender chocolate cookies sandwiching clouds of marshmallow fluff, creating a nostalgic yet refined treat. Each bite delivers the harmonious balance of rich cocoa, sweet vanilla, and pillowy marshmallow that will transport you to fireside evenings with elegant simplicity.
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ¾ cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup whole milk
– 1 ½ cups marshmallow fluff
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl until fully combined.
3. Cream ¾ cup softened unsalted butter and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until light and fluffy.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, mixing on medium speed for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with ½ cup whole milk, mixing on low speed just until combined after each addition.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes until the cookies appear set around the edges but still slightly soft in the center.
8. Transfer the baking sheets to wire racks and let the cookies cool completely for 30 minutes.
9. Spread approximately 1 tablespoon of marshmallow fluff onto the flat side of half the cooled cookies using an offset spatula.
10. Top with remaining cookies, pressing gently to create sandwiches without squeezing out the filling.
11. Let the assembled gobs rest for 15 minutes to allow the flavors to meld before serving. Remarkably tender chocolate cookies yield to a cloud-like marshmallow center that melts luxuriously on the tongue. The deep cocoa notes provide sophisticated contrast to the airy sweetness, while the soft, cake-like texture makes these perfect for elegant afternoon tea or as a decadent dinner party finale. For an extra touch of sophistication, lightly torch the marshmallow edges before assembling or serve alongside espresso for a grown-up twist on this childhood favorite.
Summary
These twenty gobs recipes truly offer something for every taste and occasion. Whether you’re baking for a holiday, a potluck, or just a sweet family treat, there’s a perfect recipe waiting for you. We hope you find a new favorite! Please share which recipes you try in the comments below, and don’t forget to pin this article to your Pinterest boards to save these delicious ideas for later.
