I haven't made many gobs over the years because I never liked the fillings, even though I tried a variety of different recipes. The pudding-like fillings were messy. Other fillings were too sweet, and I didn't want to simply use a regular buttercream frosting.
When I discovered this recipe I had high hopes for it, and it didn't disappoint. I made a few small tweaks and it has become a new family favorite.
½ cup butter
½ cup butter flavored crisco
2 cups brown sugar
2 cups milk
1 tbsp vanilla
4 cups flour
1 cup cocoa powder
2½ tsp baking soda
1 tsp salt
Mix butter, crisco, and sugar together. Add eggs and vanilla and beat well. Sift together flour, cocoa powder, baking soda, and salt. Add a third of it to your sugar and egg mixture and mix well. Add half of the milk and mix until incorporated. Add half of your remaining flour mixture and mix. Pour in the last cup of milk, mixing well, and finally your remaining flour mixture. Beat well.
Spoon dough into about two inch balls. (The dough is soft so actual ball shape was not achieved.) Drop on parchment paper lined cookie sheets about three inches apart. You will want to leave approximately 3 inches between each one. Bake at 350º for 10 - 11 minutes.
Gently slide entire parchment paper sheet, cookies and all onto a wire rack to cool. Allow to cool completely before removing from parchment paper.
2 cups butter, softened
3 cups powdered sugar
2 tsp vanilla
½ tsp salt
16 oz. marshmallow fluff
Hand mix butter, powdered sugar, vanilla, and salt until incorporated and then go ahead and beat. Add marshmallow fluff, mixing until everything is evenly nice and fluffy.
Spread a thick layer between two cookies.
I wrapped each gob individually to keep them from sticking together while stored.