Peanut Butter-Paprika Cookies

This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb blondies, that are “comforting with a side of adventure.” These oversize cookies embody that ethos. They’re tender, sweet and peanut buttery, but gussied up with a sprinkle of flaky sea salt and a hint of smoked paprika.

Ingredients

• 2 cups/288 grams all-purpose flour
• ⅓ cup/51 grams whole wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons kosher salt
• 3 teaspoons smoked paprika
• 1 cup/227 grams (2 sticks) unsalted butter, at room temperature
• 1 ¼/310 grams cups creamy peanut butter
• ¾ cup/150 grams packed light brown sugar
• ¾ cup/152 grams granulated sugar, plus 1 tablespoon
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 ½ teaspoons flaky sea salt
• 1 tablespoon turbinado sugar

• Nutritional Information

  • • Nutritional analysis per serving (20 servings)

      311 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 6 grams protein; 43 milligrams cholesterol; 156 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

  Powered by DiningAndCooking.com

Preparation

1. Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
2. Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
3. Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
4. Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
5. Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
6. Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it’s quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
7. In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
8. Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don’t look wet at all.
9. Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.